Nutella Truffles
These Nutella Truffles are my amazing healthy interpretation of the uber popular chocolate nutty spread made into delicious truffles.
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Servings: 24
Calories: 70kcal
Ingredients
- 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
- 1/4 cup cacao powder for coating
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1truffle | Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg