Chocolate Gingerbread Granola Truffles - Bakemas Day 15

You will need
210g/1½ cup dates
1 ginger/gingerbread tea bag (optional)
¼ tsp ground ginger
3 tbsp cocoa powder
4 tbsp gingerbread granola, recipe here
80g 70% dark chocolate

Put the dates in a bowl with the ginger tea bag and fill with hot water until the dates are covered and leave to soak for 10-15 minutes. After soaking drain the dates and put them in a food processor with the ground ginger and blend until it forms a smooth paste then add in the cocoa powder and blend again.
Add in the granola and pulse until everything is just incorporated, make sure not to blend too much you still want the granola to be chucky.
Roll the mixture into balls and refrigerate to firm up.
Melt the chocolate and coat the balls, top with a few bits of granola then put back in the fridge to set.
Store in the fridge or a room temperature.

Makes about 10