How long does chocolate coated hazelnut truffles [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make chocolate coated hazelnut truffles [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make chocolate coated hazelnut truffles [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chocolate coated hazelnut truffles [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chocolate coated hazelnut truffles [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chocolate Coated Hazelnut Truffles
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Chocolate Coated Hazelnut Truffles [Vegan]

164

15-18

Dairy Free

Chocolate Coated Hazelnut Truffles have a smooth hazelnut center covered in delicious dark chocolate. These decadent truffles are vegan and gluten free! They are super easy to make and low in sugar because they are sweetened with maple syrup and stevia.

Ingredients You Need for Chocolate Coated Hazelnut Truffles [Vegan]

For the Truffles:

1 1/2 cups hazelnuts
1/4 teaspoon stevia
1/2 teaspoon nutritional yeast (optional)
1 teaspoon vanilla
A pinch sea salt

For the Dark Chocolate Coating:

1 cup and 1 tablespoon raw cacao powder
3/4 cup coconut oil
1/4 cup maple syrup
1 tablespoon cup goji berries, processed or finely chopped for garnish

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How to Prepare Chocolate Coated Hazelnut Truffles [Vegan]

Place hazelnuts in a food processor and grind until they becomes a mealy flour. Remove 1 Tbsp of hazelnut flour from the food processor to use as garnish.
Add stevia, nutritional yeast, vanilla and salt to the food processor the grind for about 5-10 minutes, scraping down the sides as necessary. Keep grinding until the mixture becomes a paste that sticks together when you scrape down the sides. Side note: If you want to make a yummy hazelnut butter keep processing.
Form the mixture into 1 tablespoon-sized truffles and freeze for 30 minutes.
While the truffles are freezing, make the dark chocolate shell by mixing 1 cup raw cacao with melted coconut oil and maple syrup. This mixture should be thick and drippy. If it is too thick, place it on the low heat to loosen it up, if it is too thin add additional cacao powder.
Once the truffles have hardened, dip them in the shell and put them back in the freezer for 10 minutes to set.
Dip the truffles in the chocolate mixture once more and sprinkle with ground hazelnuts, a dusting of raw cacao powder or goji berry pieces immediately. Place in the freezer to set for 1 1/2 hours.
Before serving, thaw at room temperature for 20 minutes or in the refrigerator for 2 hours.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.