Pop the dates in a bowl and cover with hot water - leave to one side to soften
Melt the butter/coconut oil in a saucepan
Grate the zest of your orange over some kitchen roll and then cut the orange in half and squeeze the juice out into a small bowl (removing all pips)
Strain the dates and add them to a blender with the melted butter/coconut oil, vanilla essence, milk and 20ml of orange juice
Whizz until smooth - add a little more orange juice if the mix is too thick to blend
Use a spatula to scrape the mixture into a mixing bowl and then mix in the cacao powder and nibs until fully combined
Line a dinner plate or tray with baking paper and spread the mixture out until it is around 1cm thick - pop it in the freezer for 15 mins
Prepare your toppings! Bash hazelnuts with a rolling pin until they are broken into small pieces and then scatter them on a small plate. Spread cacao powder or any other toppings you are using on small plates. Sprinkle orange zest into the toppings to give a lovely chocolate orange flavour!
When the truffle mix is ready use a teaspoon to scrape small amounts of the mixture
off and use your hands to roll it into balls about the size of a 20p coin (it should make around 50-60 truffles)
Roll the balls in your toppings and then pop in the fridge for another 15 mins before gobbling! Store in an airtight container in the fridge for up to a week
