These hazelnut truffles are a deliciously, crunchy and moreish treat to keep in the fridge for that chocolate craving! These are melt in the mouth kind of treats! Even though these involve no baking there is a little bit of prep involved and patience. I would advise trying this recipe out at the weekend when you have some time, or when one of the WC matches are on so you are nicely distracted.
- 100g Cacao Paste
- 2 ½ tbsp. maple or raw Honey
- 3 tbsp. Coconut Oil
- 2 ½ tbsp. Hazelnut Butter
- 25g Chopped nuts toasted (toast yourself for 10-11 minutes in a preheated oven at 180°C).
- Optional or 100g 80% dark chocolate or carob chocolate
- 2 tbsp. Coconut oil
- 4 level tbsp. Cacao powder
- 2 tbsp. maple
- 1 tsp. vanilla extract
- Melt the cacao paste over a low heat until it turns to liquid.
- Stir in the coconut oil and hazelnut butter. Combine until they are fully melted and mixed.
- Stir in the maple/honey. Remove from the heat and whisk using a hand held whisk or fork to ensure there is no separation between liquids.
- Pour into a stainless steel bowl and place in the fridge for at least 1 hour to harden.
- Prepare your chopped toasted nuts in a bowl.
- Using an ice cream scoop (wear gloves as it can get messy!), scoop a small bit of the mixture and place in the palm of your hands (sprinkle some cocao powder in your palm so it doesn’t stick to your hands).
- Insert a whole hazelnut in the middle and working quickly, roll into a bite size ball. Repeat this step until all mixture is rolled into bites.
- Place back in fridge or freezer so the balls are hard before dipping in chocolate. Once covered in chocolate sprinkle over the chopped nuts and gentle press in for a quicker finish.
- Melt the coconut oil over low heat.
- Add in the cacao powder and maple. Stir vigorously to ensure all ingredients are fully combined.