Raw Vegan Hazelnut Truffles
These raw vegan hazelnut truffles have the most amazing, decadent texture but are made from simple ingredients like hazelnuts, coconut and dates.
No-Bake Truffles, Ready In Minutes
The coconut oil in these truffles makes them so rich and creamy they melt in your mouth. Here’s what you’ll need to make these:
- Hazelnuts. Hazelnuts are typically a bit more expensive than other nuts so I’d reserve these for a special treat. They’re perfect for the holidays!
- Coconut oil. Coconut oil adds the decadent texture that’s firm but melts in your mouth. While I don’t usually use coconut oil in these types of recipes, this one really benefits from it.
- Raw cacao or cocoa powder. You can use raw cacao powder for the health benefits but regular cocoa powder will also do just fine.
- Unsweetened shredded coconut. The coconut adds a nice texture and goes really well with the hazelnuts and chocolate.
- Pure vanilla extract. This is optional but I like the flavour it adds.
- Fresh, soft dates. You can use any kind of date as long as it’s nice and soft. An almost gooey texture is perfect. If you only have dry dates, you can soak them in hot water for 10 minutes before using.
- Pure maple syrup. I used just a bit of maple syrup to bring the sweetness up a bit.
- Sea salt. Because chocolate and sea salt is my favourite. This is optional but I love it!
Tips on Making This Recipe
Perfect Vegan Hazelnut Truffles
These little delights turned out just perfect! They’re not too sweet, they have a rich, nutty flavour and the texture is melt-in-your-mouth smooth with a little bit of crunch from the hazelnuts. They are also easy as pie to make!
Hazelnuts and raw cacao powder make the classic hazelnut + chocolate combo while fresh, soft medjool dates hold it all together. Vanilla and pure maple syrup enhance the flavour for one amazing little to-die-for ball of goodness.
I mean, you could just put all those ingredients in bowl, dig in with a spoon and it would still taste amazing. Blend them up until they form delicious truffles? Now we’re getting serious. You can whip these up in about 10 minutes, chill them in the freezer for about an hour and then just try not to eat more than one.
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- 1 cup hazelnuts (150 g)
- 1/4 cup raw cacao or cocoa powder (60 g)
- 1/4 cup unsweetened coconut (25 g)
- 1/2 tsp vanilla
- 1/2 cup very tightly packed, soft, fresh pitted dates (really smush them in there!) or 3/4 cup lightly packed (125 g)
- 1 tablespoon maple syrup
- 1 tbsp melted coconut oil
- coconut or cocoa powder for rolling, optional
- Place the hazelnuts in a high-speed blender or food processor and pulse a few times until they’re mostly broken down.
- Add the rest of the ingredients and mix until it forms a crumbly dough.
- Press the dough into 12 balls.
- Roll in coconut or cocoa powder, if desired.
- Place in freezer for at least 60 minutes to firm.
- Store in an air-tight container in the fridge for up to 10 days or freezer for up to 3 months.
- Serving Size: 1
- Calories: 147
- Fat: 10 g
- Carbohydrates: 13 g
- Protein: 3 g
Keywords: hazelnut truffles, no-bake, easy, holiday, chocolate, healthy