Chocolate Hazelnut Truffles

Looking for a delicious vegan version of a snack to satisfy your sweet tooth? Look no further than these decadent vegan chocolate hazelnut truffles. The best part is, dates and a touch of maple syrup add just enough sweetness without adding any refined sugar.

Ingredients for this Recipe :

• 1/2 cup raw hazelnuts
• 12 Medjool dates, pitted
• 2 tbsp cocoa powder, unsweetened
• 2 tbsp coconut flour
• 1 tbsp coconut oil, melted
• 1½ tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp coarse salt

Optional Coatings:

• 1/4 cup hazelnuts or almonds, ground
• 1/4 cup coconut flakes, finely shredded
• 2 tbsp unsweetened cocoa powder + 1/4 tsp each cayenne pepper and coarse salt

How to Make Chocolate Hazelnut Truffles :

Step One:

Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.

Step Two:

Line a rimmed baking sheet with wax paper and set it aside. Pour each selected coating, if using, onto a separate shallow, rimmed plate and set aside.

Step Three:

Add hazelnuts to a food processor and process until finely ground.

Step Four:

Remove the softened dates from the bowl and drain off any excess water. Add dates and cocoa powder to a food processor and blend until smooth, approximately 3-4 minutes. Scrape the sides, as necessary, to ensure the mixture is thoroughly combined. ( Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much).

Step Five:

Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.

Step Six:

Remove the dough from the food processor and divide it into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.

Step Seven:

Once coated, place the vegan truffles on the prepared baking tray and place them in the refrigerator to chill for several minutes before serving. Enjoy!

Other Vegan Recipes –

Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio

Vegan breakfast with oats – Slow Cooker Apple Cinnamon Oats

Vegan mango smoothie recipe – Tropical Mango Breakfast Smoothie

Tomato soup recipe – Roasted Tomato and Fennel Soup

Print Recipe

Chocolate Hazelnut Truffles

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Dessert – American

Serves: 18

Prep Time: 25 minutes – Cooking Time: 0 minutes – Total Time: 25 minutes

Homemade vegan chocolate hazelnut truffles recipe, no refined sugar added, ready in less than 30 minutes with no cooking required, Enjoy!

Ingredients

• 1/2 cup raw hazelnuts
• 12 Medjool dates, pitted
• 2 tbsp cocoa powder, unsweetened
• 2 tbsp coconut flour
• 1 tbsp coconut oil, melted
• 1½ tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp coarse salt
• Optional Coatings:
• 1/4 cup hazelnuts or almonds, ground
• 1/4 cup coconut flakes, finely shredded
• 2 tbsp unsweetened cocoa powder + 1/4 tsp each cayenne pepper and coarse salt

Instructions

1

Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.

2

Line a rimmed baking sheet with wax paper and set it aside. Pour each selected coating, if using, onto a separate shallow, rimmed plate and set aside.

3

Add hazelnuts to a food processor and process until finely ground.

4

Remove the softened dates from the bowl and drain off any excess water. Add dates and cocoa powder to a food processor and blend until smooth, approximately 3-4 minutes. Scrape the sides, as necessary, to ensure the mixture is thoroughly combined. ( Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much).

5

Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.

6

Remove the dough from the food processor and divide it into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.

7

Once coated, place on prepared baking tray and place in the refrigerator to chill for several minutes before serving. Enjoy!