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.
Cooks in Minutes
- 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.