These Healthy Choc-Hazelnut Truffles are a delicious, no-bake treat that’s perfect for satisfying chocolate cravings. Made with wholesome ingredients like hazelnut meal, coconut, and cacao powder, they’re easy to prepare and ideal for a quick dessert or snack.
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 raw hazelnuts then grind them myself – it just lends an incredible flavour to this treat.
Health benefits
Hazelnuts offer a good source of protein and healthy fats, while cacao powder provides antioxidants for a healthy boost. Coconut oil adds a creamy texture and medium-chain fatty acids, making these truffles a satisfying, nutrient-rich indulgence.
Ingredients
To make these vegan chocolate hazelnut truffles, combine hazelnut meal, rice malt syrup or honey, shredded coconut, melted coconut oil, cacao powder, and vanilla extract. For the coating, use additional cacao powder and desiccated coconut.
How to make these healthy choc-hazelnut truffles
These chocolate truffels have the shortest prep time. In a food processor, blend the hazelnut meal, sweetener, coconut, coconut oil, cacao powder, and vanilla until the mixture comes together. Roll into small balls, then using two forks, coat each truffle in a mixture of cacao powder and desiccated coconut. Place them on a lined baking sheet in the freezer to set.
Serving suggestions and how to store
Serve these chocolate hazelnut truffles directly from the fridge or freezer for a firm, chilled treat. Store in an airtight container in the freezer to keep them fresh.
Vary these healthy choc-hazelnut truffles to suit your needs
These are already a grain-free, gluten-free, egg-free, dairy-free truffle. For a nut-free option, replace hazelnuts with ground sunflower seeds. If coconut isn’t suitable, use extra ground nuts instead. For a fructose-friendly or vegan version, choose rice malt syrup or maple syrup as the sweetener.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, easy to make healthy sweet treats, click HERE.
Ingredients
- 200 g hazelnut meal (2 cups) 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 g rice malt syrup, honey or maple syrup (¼ cup)
- 100 g shredded coconut (1½ cup)
- 100 g coconut oil (½ cup) melted
- 20 g cacao powder -unsweetened Dutch process or raw
- 1 tbsp vanilla -powder, extract or essence
- 15 g cacao powder -to coat them (1 tbsp)
- 3 tbsp desiccated coconut -to coat them
Method
- In a food processor combine on low speed the hazelnut meal, sweetener, coconut, coconut oil, cocoa and vanilla until just combined. If using a Thermomix 5 seconds. You can also mix by hand, just make sure the coconut oil is in its liquid form.
- 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.
- Mix the extra cacao and coconut together in a small bowl and using two forks, roll each of the balls to coat.
- Place on a tray (lined with parchment paper) and pop in the freezer to set.
- 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)!
Store
- Store airtight in the freezer until ready to serve.
Variations
Fructose friendly
Choose rice malt syrup as your sweetener.Nut-free
Replace the hazelnuts with toasted sunflower seeds, ground.Coconut-free
Replace the coconut with more ground nuts.Vegan
Choose rice malt or maple syrup as your sweetener.I LOVE these – how about you? For 10 Healthy Chocolate recipes, get your free ebook here!
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Deb dunt says
Could I use melted butter instead of coconut oil?
Georgia Harding says
Deb you could try. I haven’t tested it with butter, perhaps try a small batch first G x
Deb dunt says
Georgia could I use almond meal instead of hazelnuts and so make it taste like a traditional truffle?
Georgia Harding says
Yes definitely Deb G x
Linda Robinson says
I just made them with unsalted butter, melted and worked a treat.
Georgia Harding says
Great to know, thanks Linda G x
Danielle Jonathan Musgrove says
Is this for a TM31?
Georgia Harding says
Yes that’s right G x
Paula says
So easy and delicious – will be a regular here. Love them, like all your recipes. Sensational
Georgia Harding says
Thanks so much. Thrilled you love them Paula. And thanks for taking the time to post feedback and rate the recipe too G x
Claire says
Delicious and healthy plus super easy to make in the food processor.
Georgia Harding says
So glad you loved them Claire ☺️