The chocolate hazelnut truffles recipe was originally published on Jan 8, 2018. It has been retested and updated with new photos and helpful tips.
MELT-IN-YOUR-MOUTH CHOCOLATE TRUFFLES
Satisfy your chocolate craving with these best-ever homemade chocolate hazelnut truffles, a treat that literally melts in your mouth. Chocolate hazelnuts truffles are rich, addictive, easy to make, and they taste so, so good. And the best part is that they’re made with healthy and wholesome ingredients.
This recipe is vegan (dairy-free), gluten-free, and soy-free. A perfect dessert to make for any occasion!
MEET THE INGREDIENTS
- Cashews
- Dates
- Coconut cream (see Note on coconut cream)
- Dry roasted hazelnuts (see How to roast hazelnuts)
- Dark chocolate (85% cacao)
- Maple syrup (for extra sweetness)
HOW TO MAKE CHOCOLATE HAZELNUT TRUFFLES
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
- Melt chocolate over low heat in a medium pot -> high-quality dark chocolate (85%) is the best choice.
- Drain cashews and dates well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream) and blend at high speed until smooth and creamy.
- Add in melted chocolate and ground dry roasted hazelnuts and blend again briefly until all is well combined. Adjust sweetness by adding 1 tablespoon of maple syrup if needed.
- Place the truffle mixture into the fridge overnight.
- In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.
- Toss the truffles in finely chopped roasted hazelnuts to coat.
- Store in the fridge.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
TIPS AND HOW-TOS
HOW TO ROAST HAZELNUTS
Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:
- Preheat oven to 180 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
- When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
- Once they are cool enough, place them in a clean tea towel and gently rub together until most of the skins have come off.
CHOCOLATE HAZELNUT TRUFFLES ARE:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Nutrient-packed
- Rich and chocolatey
- Easy to make
- Delicious melt-in-your-mouth treat
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chocolate Hazelnut Truffles
Ingredients
- 100 g
c ashews previously soaked in water for 3-4 hours - 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dates previously soaked in water for 1-2 hours
- 100 g dark chocolate (85% cacao)
- 100 g dry roasted hazelnuts ground
- 1 tablespoon maple syrup for extra sweetness
Extra
- 80 g finely chopped dry roasted hazelnuts
Instructions
- Melt chocolate over low heat in a medium pot -> high-quality dark chocolate (85%) is the best choice.
- Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and blend at high speed until smooth and creamy.
- Add in melted chocolate and ground dry roasted hazelnuts and blend again briefly until all is well combined. Adjust sweetness by adding 1 tablespoon of maple syrup if needed.
- Place the truffle mixture into the fridge overnight.
- In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.
- Toss the truffles in finely chopped roasted hazelnuts to coat.
- Store in the fridge.
Notes
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
