Choc-Hazelnut Truffles

Prep Time: 15

Total Time: 15

Course: Dessert, Snack

Servings: truffles (approx.)

A decadent, easy to make treat - these Choc-Hazelnut Truffles are sure to become a firm favourite. Gluten, grain and dairy-free.

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

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.

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.

Replace the hazelnuts with toasted sunflower seeds, ground.

Replace the coconut with more ground nuts.

Choose rice malt or maple syrup as your sweetener.