vegan chocolate & hazelnut truffles

~ annika

Things turn out best for the people who make the best of the way things turn out.  -John Wooden

Remember my recipe for homemade chocolate hazelnut spread? Well, one day, it turned into these. How you ask?

vegan chocolate and hazelnut truffles

That day, after I had dumped all the ingredients into the food processor and started processing away, I realized that I was down to no more than one tablespoon of hazelnut oil. It was late at night, so buying some more wasn’t readily possible. Disappointed, I started to put the mixture into a bowl hoping to stir in some oil the next day. As I was doing so, I realized that it was the perfect consistency to roll into truffles! That easy!

These are chocolatey and decadent; and refined-sugar free, but still eat in moderation, or at least try to. They are also perfect as a gift.

vegan chocolate and hazelnut trufflesvegan chocolate and hazelnut truffles

Vegan Chocolate Hazelnut Truffles

(yields about 20-24 truffles)

  • 140 g de-shelled hazelnuts (with or without skin)
  • 25 g good quality cacao powder
  • 60 g jaggery (unrefined cane sugar)
  • a pinch of salt
  • 1/2 tbsp hazelnut oil (Maison Orphée makes a good one!)*
  • about 1/2 cup dried, shredded coconut, for garnishing
  1. Preheat oven to 350°F.
  2. Place hazelnuts in a single layer on a baking sheet and roast for 8-10 minutes until they are golden brown (without skin) or the skin begins to split and peel (with skin). Keep a watchful eye as they can burn easily!
  3. If the hazelnuts have skin, wrap hot hazelnuts in a tea towel and let cool slightly. When cooled enough to handle, rub them with the towel to loosen and break off the skin. Collect the hazelnuts, leaving behind the skins. If there are still traces of skin on some of the hazelnuts, no worries!
  4. Let the hazelnuts cool completely.
  5. In a food processor, grind hazelnuts and jaggery. Add the cacao powder and 1/2 tbsp hazelnut oil and continue until homogeneous and smooth.
  6. Place in a bowl and chill for 1-2 hours in the fridge. (You may skip this step, but a lot less messier when chilled.)
  7. Use a small spoon to scoop out some of the mixture (about 8-10 g) onto the palm of your hand. Use your fingers to bring the mixture together and then roll into a small ball.
  8. Repeat until all the mixture has been used up.
  9. Roll each truffle in shredded coconut. Will keep well in the fridge for up to one month.

*Not paid advertisement.

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