These Nutella Truffles are my amazing healthy interpretation of the uber popular chocolate nutty spread made into delicious truffles.
I love making truffles and bliss balls. They are a great homemade version of store bought chocolate and they are made with much healthier ingredients without the added nasties.
These hazelnut truffles are right up there with my coconut rough bliss balls, lamington bliss balls and strawberry cream truffles.
WHY YOU WILL LOVE THESE TRUFFLES
Gluten free & dairy free - these chocolate vegan truffles are suitable for people with gluten and dairy allergies & intolerances.
Easy to make - this recipe is easy to prepare. You need allow additional time for the mixture and truffles to set, approximately 90 minutes.
Healthy wholefood ingredients - which are easy to find at any supermarket, food market, online or health food shop.
INGREDIENTS YOU NEED
- Raw hazelnuts - I highly recommend that you use blanched hazelnuts as you will save a bunch of time. Removing the skins can be a messy task. So much easier if you skip that part.
- Cacao powder
- Coconut milk
- Maple syrup (or rice malt syrup)
- Vanilla extract
HOW TO MAKE
What I love about making bliss balls and truffles is that they are so easy to make.
With these truffles you need to roast your hazelnuts first. When I first made the recipe I used hazelnuts with skins on them. So once you roast them, you then need to remove the skins before you can process them with the other ingredients.
However, it is much easier to use blanched hazelnuts.
I would allow the hazelnuts to cool slightly before adding to your food processor or high-speed blender with the other ingredients.
Once processed, add the mixture to a bowl and allow to cool and firm up for approximately 1 hour. Then after that, you roll into balls, coat with extra cacao powder, and place them back in the freezer to set for a further hour.
You can keep stored in your refrigerator for up to 1 week or you can store in the freezer for up to 6 months. You will need to allow 5 minutes to thaw them out before eating.
Absolutely! I highly recommend that you use hazelnuts with no skin as it will save you some time and also it is less messy.
Looking for other truffles to make? Try these?
CHOCOLATE CARAMEL NUT TRUFFLES
Lastly, if you make these truffles then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 7 oz hazelnuts raw, preferably with no skin
- 3 tablespoons cacao powder
- 8 tablespoons coconut milk
- 2 tablespoons maple syrup or rice malt syrup
- 1 teaspoon vanilla extract
- ¼ cup cacao powder for coating
- Preheat oven. Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
- Roast Hazelnuts. Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible. Don't stress if you cant get all the skin off. If you can find blanched hazelnuts even better.
- Make truffles. Place the hazelnuts into a high-speed blender and process until they form a smooth paste. Add in all of the other ingredients and process until combined and smooth. Place the mixture in a bowl and place in the freezer to firm up, approximately 1 hour.
- Coat in cacao powder. Remove from the freezer and roll into small balls and then coat in the cacao powder. Place back in the freezer until ready to eat, approximately 1 hour.
- If you can find blanched hazelnuts, then once you roast them, then allow to cool slightly before moving onto the making the truffles.
- Store in an airtight container in the freezer and remove 5 minutes before eating.
- The cook time does not include the time it takes for the truffles to set in the freezer.
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