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Hazelnut Chocolate Truffle Eggs [Vegan]

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Easter just doesn't feel like Easter without some chocolate eggs. And who doesn't love a good hazelnut and chocolate combo? Nutella lovers around the world can attest to that. These hazelnut chocolate truffle eggs are smooth and velvety on the inside and have a nice chocolate shell that just melts in your mouth. Simply, melt, shape, freeze, and enjoy!

Hazelnut Chocolate Truffle Eggs [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Hazelnut Butter:

  • 1 cup hazelnuts
  • 3 tablespoons walnut oil

For the Filling:

  • 1 cup hazelnut butter
  • 2/3 cup cacao powder
  • 2 tablespoons maple syrup
  • A pinch of sea salt

For the Coating:

  • 1 cup vegan dark chocolate, chopped

Preparation

To Make the Hazelnut Butter:

  1. Place 3 cups hazelnuts into a high-speed blender and blend until smooth, using the tamper to press them down into the blades. If the mixture seems too dry, or like it is not blending smoothly, add 1 tablespoon at a time of walnut oil to make it smoother.

To Make the Filling:

  1. In a bowl, mix together the filling ingredients until smooth. You want it to be the consistency of dough so you can shape it into eggs. If it is too soft add a little more cacao powder. If it is too hard, add a little water or a little more maple syrup. Shape into 10 eggs, and place on a foil-lined tray. Refrigerate for about 30 minutes to chill.

To Coat the Eggs:

  1. Once the filling has chilled, melt the dark chocolate in the top layer of a double boiler.
  2. Dip each egg into the melted dark chocolate, then place it back on the tray. Allow the chocolate to set, which will happen faster if you pop them in the freezer for about 10 minutes.

Nutrional Information

Total Calories: 3326 | Total Carbs: 180 g | Total Fat: 267 g | Total Protein: 75 g | Total Sodium: 558 g | Total Sugar: 108 g

Notes

Store in the refrigerator in a sealed container for up to a month.

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AUTHOR & RECIPE DETAILS


photo

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 

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49 comments on “Hazelnut Chocolate Truffle Eggs [Vegan]”

Click to add comment
Alice
6 Months Ago

The recipe says one cup of hazelnuts but the method says three, how many should I use?

These look so good!


Reply
Cebokazi Marala
1 Years Ago

Daniela Veermeer make these, then give them to me


Reply
Daniela Veermeer
16 Mar 2016

Please

Cebokazi Marala
16 Mar 2016

hmmm, just make them

Jennifer Love
1 Years Ago

Madeleine Elizabeth


Reply
Liz Carlton
1 Years Ago

Samantha I NEED these. I do xx


Reply
Liz Carlton
15 Mar 2016

They look fattening but I don't care. You can't eat em so I'll eat yours for you - as a favour to you...

Liz Carlton
15 Mar 2016

good thinking x

Liz Carlton
1 Years Ago

Samantha I NEED these. I do xx


Reply
Elza Tol
1 Years Ago

Marsha en Anneke ik kom van de week weer ff langs voor deze ingrediënten nou al gezellig


Reply
Charlotte Catherine Rankin
1 Years Ago

Ellen Green


Reply
Karen Hill
1 Years Ago

Gavin Hill...errmmm....yum!


Reply
Karen Hill
1 Years Ago

Gavin Hill...errmmm....yum!


Reply
Susan Mahoney
1 Years Ago

What can I use in place of maple syrup. I only like it on pancakese!


Reply
Madeleine Elizabeth
15 Mar 2016

Agave syrup? Or honey if you're not vegan :)



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