COINTREAU PRALINES

Pralines, truffles, chocolates are my weakness. A bit of alcohol emphasises their delicious flavour. For me, espresso and praline are the perfect touch of the day. Chocolates will surely be a unique table decoration.  They can be prepared a few days in advance and stored in the refrigerator.

Ingredients:

• 150 g of dates
• 30 ml of Cointreau
• 1 cup of water
• 100 g of almonds
• 50 g of hazelnuts
• 30 g of coconut shavings
• 2 tablespoons of cocoa
• pinch of salt

Instructions:

1. Pour water and Cointreau into a saucepan.
2. Add dates.
3. Cook for 10 minutes and strain, but do not pour out the liquid.
4. Set aside to cool.
5. Put almonds, hazelnuts and coconut flakes into a blender and grind them.
6. Add dates, cocoa, a pinch of salt and combine the ingredients (I use blender).
7. Put the dough in a fridge for 1 hour.
8. Form balls and decorate as desired (I use gloves).

Tips:

If the dough is too thin (depends on the dates),  add more ground almonds or nuts. If the dough is too tight, add some date water.