Chocolates are so common at this time of year, but these taste amazing, are so much healthier and are a breeze to make! Most people love Nutella and chocolate hedgehogs, and these chocolate hazelnut truffles are very similar in flavor and smooth, melty texture to both. These are great to keep on hand over the holidays for parties, unexpected guests or to give away as gourmet gifts. Try them in all their variations!
Raw Chocolate Hazelnut Truffles
1 C pitted very fresh, soft medjool dates
1/2 C raw unsweetened hazelnut butter
1/4 C raw coconut oil, melted either in the dehydrator or over a Bain-Marie
1/2 C water
1/2 C raw Cacao Powder
1 1/2 tsp Ground Vanilla Bean Powder
1/4-1/2 tsp fine sea salt (to taste, start with the smaller amount and adjust as needed)
Optional Garnish: chopped cacao nibs or cacao powder, finely chopped raw hazelnuts, shredded unsweetened coconut for rolling
In a food processor or Vitamix combine all ingredients. Pulse until the ingredients start to come together. Process on high until the mixture is thick, glossy and silky-smooth, about 3-5 minutes. To make fudge transfer the mixture into a small parchment lined pan, sprinkle with any desired garnishes and refrigerate until firm before cutting into small squares.
To make truffles transfer the mixture into a bowl and chill for 30-60 minutes, until the mixture is thick enough to roll into truffles but not so firm that it is difficult to work with. Spoon teaspoon sized amounts of the mixture and roll into small truffles with your hands or press into prepared chocolate molds. This is easiest if your hands are cool and slightly damp to prevent melting and sticking. Once the truffle has been formed, roll in any desired garnishes or leave plain. Refrigerate until serving and enjoy!
Variations:
Chocolate Fudge Truffles: Omit the hazelnut butter and increase the coconut oil to 3/4 C. Garnish with chopped cacao nibs or cacao powder.
Chocolate Mint Truffles: Make the Chocolate Fudge Truffle base and add in 2-3 drops to taste of food grade peppermint essential oil. Garnish with chopped cacao nibs or crushed peppermint candy cane
Chocolate Orange Truffles: Make the Chocolate Fudge Truffle base and add 2-3 drops to taste of food grade orange essential oil. Garnish with chopped cacao nibs.
Peanut Butter Cup Truffles: Substitute raw unsweetened peanut or sunflower seed butter for hazelnut butter. Garnish with chopped raw peanuts and/or cacao nibs.
Grown Up Irish Cream Truffles: Make the Chocolate Fudge Truffles and substitute Bailey’s or your favorite Irish Cream liquor for water. Garnish with chopped cacao nibs. *This version is not fully raw, vegan or dairy-free and of course is only suitable for those of legal drinking age. Please enjoy responsibly.
What is your favorite kind of truffle? Let us know in the comments below and on Facebook, we love hearing from you and your recipe and article requests!
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