Decadent Chocolate Hazelnut Truffle Recipe for Homemade Bliss

MELT-IN-YOUR-MOUTH CHOCOLATE TRUFFLES

Craving chocolate? These homemade chocolate hazelnut truffles are rich, satisfyingly creamy and truly melt in your mouth. They’re simple to make, deeply chocolatey, and use wholesome ingredients for a treat that tastes indulgent without feeling heavy.

This recipe is vegan (dairy-free), gluten-free and soy-free — an excellent dessert for gatherings or a special everyday treat.

MEET THE INGREDIENTS

• Cashews (soaked)
• Dates (pitted and soaked)
• Coconut cream (see Note on coconut cream)
• Dry roasted hazelnuts (see How to roast hazelnuts)
• Dark chocolate (85% cacao recommended)
• Maple syrup (optional, for extra sweetness)

HOW TO MAKE CHOCOLATE HAZELNUT TRUFFLES

SOAKING CASHEWS: Place cashews in a bowl and cover with water. Let them soak at room temperature for at least 4 hours (or overnight) so they blend into a silky cream.

SOAKING DATES: Put pitted dates in a bowl, cover with water and soak for 1–2 hours until plump and soft.

• Melt the dark chocolate gently over low heat in a medium pot. Use good quality dark chocolate (around 85% cacao) for the best flavor.
• Drain the soaked cashews and dates, then add them to a high-speed blender with the coconut cream. Blend on high until completely smooth and creamy. A powerful blender gives the silkiest result.
• Pour in the melted chocolate and add the ground dry roasted hazelnuts. Briefly blend again until everything is well combined. Taste and, if needed, add 1 tablespoon of maple syrup to reach your preferred sweetness.
• Cover the mixture and chill it in the refrigerator overnight so it firms up for rolling.
• When chilled, scoop teaspoon-sized portions and quickly roll them between your palms into balls. If the mixture is too soft to shape, return the tray to the fridge for an hour or two, then roll again.
• Roll each truffle in finely chopped roasted hazelnuts to coat.
• Store the finished truffles in the refrigerator and enjoy chilled.

NOTE ON COCONUT CREAM

Place a can of full-fat coconut milk in the refrigerator overnight. The cream will separate and solidify at the top; scoop out the firm coconut cream with a spoon and use it in the recipe. The thick cream helps achieve a smooth, rich truffle texture.

TIPS AND HOW-TOS

HOW TO ROAST HAZELNUTS

Roasting brings out the hazelnuts’ flavor and adds crunch. Follow these simple steps:

• Preheat the oven to 180 °C (350 °F). Spread hazelnuts in a single layer on a baking sheet.
• Roast for 10–15 minutes, stirring or shaking the pan every 5 minutes so they brown evenly.
• When they’re fragrant and golden, remove them from the oven and let cool briefly on a plate or another baking sheet.
• Once cool enough to handle, transfer them to a clean tea towel and rub gently to remove most of the skins.

CHOCOLATE HAZELNUT TRUFFLES ARE:

• Vegan (dairy-free)
• Gluten-free
• Soy-free
• Nutrient-packed
• Rich and chocolatey
• Easy to make
• A delicious melt-in-your-mouth treat

Chocolate Hazelnut Truffles

Nensi Beram

Best-ever chocolate hazelnut truffles are rich, addictive, and they taste so, so good. A perfect dessert to make for any occasion!

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Cuisine Gluten-free, Vegan

Servings 26

Calories 106 kcal

Equipment

• High-speed blender
• Mixing bowl
• Silicone spatula

Ingredients

  

• 100 g cashews previously soaked in water for 3-4 hours
• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 100 g dates previously soaked in water for 1-2 hours
• 100 g dark chocolate (85% cacao)
• 100 g dry roasted hazelnuts ground
• 1 tablespoon maple syrup for extra sweetness

Extra

• 80 g finely chopped dry roasted hazelnuts

Instructions

 

• Melt chocolate over low heat in a medium pot. High-quality dark chocolate (85%) works best.
• Drain cashews and dates and place them in a high-speed blender. Add coconut cream and blend on high until smooth and creamy.
• Add the melted chocolate and ground roasted hazelnuts, then blend briefly until combined. Adjust sweetness with 1 tablespoon of maple syrup if desired.
• Transfer the mixture to the refrigerator and chill overnight to firm up.
• Scoop teaspoon-sized portions and roll quickly into balls. If they’re too soft, chill for an hour or two and roll again for a neater shape.
• Roll each truffle in the finely chopped roasted hazelnuts to coat.
• Store the truffles in the refrigerator until ready to serve.

Notes

NOTE ON COCONUT CREAM

Chill a can of full-fat coconut milk in the refrigerator overnight so the cream separates and firms. Scoop out the solid cream and use it in the truffle mixture for the best texture.

Did you make this recipe?Please leave a comment below and tell us how it turned out. We appreciate your feedback.

Nutrition facts

Nutrition Facts

Chocolate Hazelnut Truffles

Amount per Serving

Calories

106

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

2

mg

0

%

Carbohydrates

 

8

g

3

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

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