Raw Vegan Chocolate Hazelnut Truffles
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.
Servings: 12
Ingredients
- 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 optional
- pinch of salt optional
- 1/2 cup tightly packed soft, fresh pitted dates (125 g)
- 1 tablespoon maple syrup 20 g
- 1 tbsp melted coconut oil 15 g
- crushed hazelnuts or coconut for rolling optional
Instructions
- 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 dough you can press between your fingers.
- Press the dough into 12 balls.
- Roll in coconut or crushed hazelnuts, if desired.
- Place in freezer for at least 60 minutes to firm.
Notes
Storing: Store in an air-tight container in the fridge for up to 10 days or freezer for up to 3 months.
Be sure to use soft, moist dates in this recipe. If your dates are dry or you're unsure, soak them in hot water for 10-15 minutes then drain well before using.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g