Chocolate Hazelnut Truffles
Chocolate Hazelnut Truffles are a decadent dessert with a creamy hazelnut center uncased in a dark chocolate shell. These delicious truffles are gluten free, vegan and super easy to make. The dark chocolate shell is sweetened with maple syrup and the creamy hazelnut center is sweetened with stevia.
Spread the LOVE on Valentine’s Day
Chocolate Hazelnut Truffles are the perfect Valentine’s Day treat. Valentine’s Day is marketed as a day for couples, but it really doesn’t have to be that way! Growing up in elementary school, before the days of boyfriends and girlfriends, we use to decorate little brown bags with hearts and glitter and hang them on our desks. On Valentine’s Day we would walk around and drop little cartoon valentines into each bag so everyone was included. It was a really fun way to spread the love!
This year you can spread the love on Valentine’s Day by making Chocolate Hazelnut Truffles and sharing them with your friends, family and co-workers. You can find lots more yummy dessert recipes in my cookbook Healthy Dairy Free Desserts.
Chocolate Hazelnut Truffles
(Gluten Free, Vegan, No Bake)
Prep time: 25 minutes
Inactive prep time: 2 hours
Serving size: 15-18 small chocolate hazelnut truffles
Ingredients:
- 1.5 cups hazelnuts
- 1/4 tsp stevia
- 1/2 tsp nutritional yeast *optional
- 1 tsp vanilla
- Pinch sea salt
Dark Chocolate Shell
- 1 cup and 1 Tbsp raw cacao powder
- 3/4 cup coconut oil
- 1/4 cup maple syrup
- 1 Tbsp cup goji berries, processed or finely chopped for garnish
Directions:
- Place hazelnuts in a food processor and grind until they becomes a mealy flour. Remove 1 Tbsp of hazelnut flour from the food processor to use as garnish.
- Add stevia, nutritional yeast, vanilla and salt to the food processor the grind for about 5-10 minutes, scraping down the sides as necessary. Keep grinding until the hazelnut truffle mixture becomes a paste that sticks together when you scrape down the sides. Side note: If you want to make a yummy hazelnut butter keep processing!
- Form the hazelnut truffle mixture into 1 Tbsp sized hazelnut truffles and freeze for 30 minutes.
- While the hazelnut truffles are freezing, make the dark chocolate shell by mixing 1 cup raw cacao with melted coconut oil and maple syrup. This mixture should be thick and drippy. If it is too thick place it on the low heat to loosen it up, if it is too thin add additional cacao powder.
- Once the hazelnut truffles have hardened, dip them in the shell and put them back in the freezer for 10 minutes to set.
- Dip the chocolate hazelnut truffles in the chocolate mixture once more and sprinkle with ground hazelnuts, a dusting of raw cacao powder or goji berry pieces immediately. Place in the freezer to set for 1.5 hours.
- Before serving, thaw the Chocolate Hazelnut Truffles at room temperature for 20 minutes or in the fridge for 2 hours.
Do you have any Valentine’s Day Traditions? I would love to hear about them in the comments below!
- 1.5 cups hazelnuts
- 1/4 tsp stevia
- 1/2 tsp nutritional yeast *optional
- 1 tsp vanilla
- Pinch sea salt
- 1 cup and 1 Tbsp raw cacao powder
- 3/4 cup coconut oil
- 1/4 cup maple syrup
- 1 Tbsp cup goji berries, processed or finely chopped for garnish
- Place hazelnuts in a food processor and grind until they becomes a mealy flour. Remove 1 Tbsp of hazelnut flour from the food processor to use as garnish.
- Add stevia, nutritional yeast, vanilla and salt to the food processor the grind for about 5-10 minutes, scraping down the sides as necessary. Keep grinding until the hazelnut truffle mixture becomes a paste that sticks together when you scrape down the sides. Side note: If you want to make a yummy hazelnut butter keep processing!
- Form the hazelnut truffle mixture into 1 Tbsp sized hazelnut truffles and freeze for 30 minutes.
- While the hazelnut truffles are freezing, make the dark chocolate shell by mixing 1 cup raw cacao with melted coconut oil and maple syrup. This mixture should be thick and drippy. If it is too thick place it on the low heat to loosen it up, if it is too thin add additional cacao powder.
- Once the hazelnut truffles have hardened, dip them in the shell and put them back in the freezer for 10 minutes to set.
- Dip the chocolate hazelnut truffles in the chocolate mixture once more and sprinkle with ground hazelnuts, a dusting of raw cacao powder or goji berry pieces immediately. Place in the freezer to set for 1.5 hours.
- Before serving, thaw the Chocolate Hazelnut Truffles at room temperature for 20 minutes or in the fridge for 2 hours.
