+ Well Nourished ⎮ Healthy Choc-Hazelnut Truffle recipe

Healthy Choc-Hazelnut Truffles

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

Ingredients
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

Method

  1. In a food processor combine on low speed (Thermomix speed 4) the hazelnut meal, sweetener, coconut, coconut oil, cocoa and vanilla until just combined (Thermomix 5 seconds).  You can also mix by hand, just make sure the coconut oil is in its liquid form.
  2. You are aiming for a mixture that rolls into small balls easily, so if it’s too dry add a little more coconut oil or sweetener, if too wet, add more hazelnut meal.
  3. Mix the extra cacao and coconut together in a small bowl and roll each of the balls to coat.
  4. Place on a tray (in a single layer) and pop in the freezer to set.
  5. Store airtight in the freezer until ready to serve.
  6. They can be made weeks ahead in preparation for Christmas Day.

TIP
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)!

Variations
Fructose friendly
Choose rice malt syrup as your sweetener.

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Choc hazelnut truffles

  • Deb dunt

    Could I use melted butter instead of coconut oil?

  • Deb you could try. I haven’t tested it with butter, perhaps try a small batch first G x

    • Deb dunt

      Georgia could I use almond meal instead of hazelnuts and so make it taste like a traditional truffle?

  • Linda Robinson

    I just made them with unsalted butter, melted and worked a treat.

  • Danielle Jonathan Musgrove

    Is this for a TM31?

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