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Place the cherries, brandy, hazelnuts, dates, cocoa, coconut and coconut oil in a food processor and blend until very smooth. Roll out the balls, place on a tray and freeze until firm.
Place the chocolate in a glass bowl and microwave for 1 minute until smooth. Stir well. Line a small tray with non-stick baking paper. Using a toothpick, dip each ball into the chocolate, and shake off the excess. Place on the tray and sprinkle with the fruit powder. Repeat with the other truffles. Refrigerate when done until firm, about 10 minutes.
Place the cherries, brandy, hazelnuts, dates, cocoa, coconut and coconut oil in a food processor and blend until very smooth. Roll out the balls, place on a tray and freeze until firm.
Place the chocolate in a glass bowl and microwave for 1 minute until smooth. Stir well. Line a small tray with non-stick baking paper. Using a toothpick, dip each ball into the chocolate, and shake off the excess. Place on the tray and sprinkle with the fruit powder. Repeat with the other truffles. Refrigerate when done until firm, about 10 minutes.
15 minutes
Serves 18-22 scones
