Place the bittersweet chocolate, pitted dates, and spice blend into the work bowl fitted with the chopping blade. Snap the lid into place and secure the immersion motor to the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, chopping for 20 – 25 seconds.

Set up a double boiler with a medium bowl set over a saucepot. Remove the chopped mixture to the medium bowl and place over sauce pot on medium heat. Add the hazelnut milk and stir frequently until mixture is melted and combined together. Remove bowl from the double boiler and place into the refrigerator for 45 – 60 minutes.

Once the mixture has chilled completely, use a tablespoon to portion and scoop the chocolate ganache onto a sheet pan lined with parchment. Gently roll into a nice round shape—if mixture is too loose, stick in the refrigerator for 25 – 30 additional minutes.

Once truffles have been rolled, gently roll in hazelnuts or cocoa powder to garnish. Place back into refrigerator for 30 minutes to finish chilling before packaging or eating.