clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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