I’m always looking for shortcuts in the kitchen so many of my ‘bliss ball’ types of recipes often become slices, and my cup cakes often become big cakes! I don’t do fiddly so well but at Christmas time, I am happy to put in just a little extra effort. So whilst with this recipe you definitely can use store bought hazelnut meal, I personally love to roast the hazelnuts first – it just lends an incredible flavour to this treat.
Makes approx. 30 truffles
200 grams (2 cups) roasted hazelnut meal (hazelnuts roasted or dehydrated, skins rubbed off and then ground to a meal, taking care not to over grind it so it becomes oily or nut butter!)
80 grams (¼ cup) sweetener (either rice malt syrup or maple syrup, the more you use the sweeter they are)
100 grams (2 cup) shredded coconut
100 grams ( ½ cup) raw extra virgin coconut oil, liquid
2o gram (or 2 heaped tablespoons) of cacao powder (or more for a richer dark chocolate)
1 tablespoon vanilla bean powder or paste
1 tablespoon cacao, to coat them
3 tablespoons desiccated coconut, to coat them
These must be kept chilled or they will melt on a warm day. I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!
Choose rice malt syrup as your sweetener.
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