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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Choc Hazelnut Truffles
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 (2 cup)
- 100 g coconut oil (½ cup) melted
- 20 g cacao -unsweetened Dutch process or raw
- 1 tbsp vanilla -powder, extract or essence
- 15 g cacao -to coat them (1 tbsp)
- 3 tbsp desiccated coconut -to coat them
Method
- 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.
- 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 roll each of the balls to coat.
- Place on a tray (in a single layer) 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 more Guilt-free Chocolate recipes, subscribe to my FREE newsletter!
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