Hazelnut chocolate truffles

Hazelnut chocolate truffles: an easy recipe with hazelnuts, hazelnut butter, cocoa, coconut oil and maple syrup.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 150 kcal per serving
• Protein: 3 g
• Fat: 13 g
• Carbs: 5 g

Ingredients

• 100g hazelnuts
• 3 tbsp hazelnut butter
• 50g cocoa powder
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 pinch of vanilla extract

Method

You’ll need: frying pan · chopping board · knife

1. Toast the hazelnuts in a frying pan until fragrant. Finely chop most of them and set a few whole nuts aside.
2. Stir the hazelnut butter, cocoa powder, maple syrup and vanilla extract into a mixture you can shape, and fold in the chopped hazelnuts.
3. Shape into small balls, press a whole hazelnut into each one and roll the truffles round again.
4. Melt the coconut oil and stir in a little cocoa powder until the glaze is smooth. Roll the truffles in it or drizzle it over them.
5. Chill the truffles until firm.
6. Serve the truffles well chilled, perhaps with an espresso or tea.

Good to know

These truffles are simple and really good. Nicely nutty, deeply chocolatey and just right when you want something small with your coffee or as a dessert.

Swaps

Hazelnut butter → almond butter (milder flavour, similar nutrients) | maple syrup → date paste (more natural sweetness plus a little fibre) | hazelnuts → almonds (a little more protein, also crunchy)

Allergens

Contains tree nuts, so not suitable if you have a nut allergy; for children, only when age-appropriate because of the whole nuts, and during pregnancy the ingredients are unremarkable in the usual amounts, as long as they agree with you.

Dairy-free recipes