These no-bake vegan hazelnut truffles have a decadent texture and rich, chocolate flavour.

Easy, healthy, no-bake raw vegan hazelnut truffles on a white plate.

Love chocolate and hazelnut? You will love these no-bake hazelnut bites! You’ll need just a few ingredients to make them and they have the most delicious melt-in-your-mouth texture.

These delicious bites are perfect for gifting, holiday goodie trays or an everyday dessert.

Recipe Features

  • Easy to make: Prep time is about 10 minutes, no baking or cooking required.
  • Chocolate + hazelnut: Who doesn’t love this classic combo?
  • Dietary needs: gluten-free, vegan, refined sugar-free.
  • Perfect for holidays or everyday.
  • Made with just a few simple, everyday ingredients.

Ingredient Notes

Ingredients for making raw vegan hazelnut truffles.
  1. 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! You can also make them with walnuts, almonds or pecans.
  2. 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.
  3. Raw cacao or cocoa powder. You can use raw cacao powder for the health benefits but regular cocoa powder will also do just fine.
  4. Unsweetened shredded coconut. The coconut adds a nice texture and goes really well with the hazelnuts and chocolate.
  5. Pure vanilla extract. This is optional but I like the flavour it adds.
  6. 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.
  7. Pure maple syrup. I used just a bit of maple syrup to bring the sweetness up a bit. You can also use agave syrup or monk fruit sweetener.
  8. Sea salt. Because chocolate and sea salt is my favourite. This is optional but I love it!

Step by Step Instructions

Step 1. Start by adding the hazelnuts to a food processor and pulsing a few times to break down into a grainy flour. If there are some large pieces left behind that’s ok.

Blended hazelnuts, cocoa powder and dates in a food processor.

Step 2. Add the rest of the ingredients and process into a crumbly dough.

Raw dough in a food processfor for making vegan hazelnut truffles.

Step 3. Use your hands to roll the mixture into 12 balls.

Chocolate raw vegan hazelnut truffles coated in coconut on a white plate.

Try rolling the balls in shredded coconut or cocoa powder for an extra treat!

Pile of raw vegan hazelnut truffles on a white plate sitting on a cooling rack.

Notes & Tips

Coating: Try coating your truffles in coconut or crushed hazelnuts or pecans. You can also roll them in melted chocolate for an extra special treat.

Ferrero Rocher: To make these taste like the classic holiday treat, place a hazelnut in the center of each ball (roll the dough around it), coat the balls in melted chocolate then roll in crushed hazelnuts.


  • Fridge: Store in a sealed container for up to 2 weeks.
  • Freezer: Store in a sealed container for up to 3 months.
Truffles coated in coconut on a white plate.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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A plate of chocolate balls rolled in shredded coconut sitting on a baking cooling rack.

Raw Vegan Chocolate Hazelnut Truffles

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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These perfect little, raw and vegan truffles aren’t too sweet. They have a beautiful, nutty flavour and the texture is melt-in-your-mouth smooth with a little bit of crunch from the hazelnuts.


  • 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!) (125 g)
  • 1 tablespoon maple syrup (15 ml)
  • 1 tbsp melted coconut oil  (15 g)
  • crushed hazelnuts or coconut for rolling, optional


  1. Place the hazelnuts in a high-speed blender or food processor and pulse a few times until they’re mostly broken down.
  2. Add the rest of the ingredients and mix until it forms a dough you can press between your fingers.
  3. Press the dough into 12 balls.
  4. Roll in coconut or crushed hazelnuts, if desired.
  5. Place in freezer for at least 60 minutes to firm.
  6. 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, chocolate hazelnut truffles