I made this Vegan Hazelnut Truffles for my family’s Sunday brunch last month. The hazelnut made them rich and silky, and my mom loved them.
Decadent Vegan Hazelnut Truffles
The vegan hazelnut truffles feature a creamy chocolate center made from blended hazelnuts and cocoa, coated in melted chocolate for added richness. This recipe takes about 30 minutes to prepare and yields 12 delicious truffles, ideal for satisfying your sweet cravings or sharing with friends.
Ingredients
- 1 cup raw hazelnuts
- 1 cup medjool dates, pitted
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips (dairy-free)
- 1 tablespoon coconut oil
- Optional toppings: crushed hazelnuts, cocoa powder, shredded coconut
Instructions
- Prepare the Hazelnuts: Toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant. Let them cool, then set aside a few for garnish.
- Blend the Ingredients: In a food processor, combine the toasted hazelnuts, medjool dates, cocoa powder, vanilla extract, and sea salt. Process until the mixture is smooth and sticky.
- Form the Truffles: Scoop out small amounts of the mixture and roll them into balls, about 1-inch in diameter. Place the truffles on a baking sheet lined with parchment paper.
- Melt the Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Coat the Truffles: Dip each truffle into the melted chocolate, allowing excess to drip off. Return them to the parchment-lined baking sheet, and sprinkle with crushed hazelnuts or desired toppings if using.
- Chill: Place the coated truffles in the refrigerator for at least 30 minutes to set the chocolate. Serve cold and enjoy your luxurious vegan dessert!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 120kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 13g
I keep the truffles in the fridge for up to two weeks. The stay rich, and I serve at room temperature.
