Chocolate Hazelnut Truffles
These Chocolate Hazelnut Truffles might be small in size, but they are big in flavor!
Servings 18
Calories 33kcal
Equipment
Ingredients
- ½ cup raw hazelnuts
- 12 Medjool dates pitted
- 2 T cocoa powder unsweetened
- 2 T. coconut flour
- 1 T coconut oil melted
- 1½ T pure maple syrup
- 1 t pure vanilla extract
- ¼ t coarse sea salt
Optional Coatings
- ¼ cup hazelnuts and/or almonds ground
- ¼ cup coconut flakes finely shredded
- 2 Tbsp unsweetened cocoa powder + ¼ tsp each cayenne pepper and coarse sea salt
- Sea Salt
Instructions
- Place pitted dates into a small bowl filled with warm water. Set aside to soak for 10-15 minutes.
- Meanwhile, line a rimmed baking sheet with wax paper and set it aside.
- Pour each selected coating, if using, onto a separate shallow, rimmed plate and set aside.
- Add the hazelnuts to a food processor and process until finely ground.
- Remove the softened dates from the bowl and drain off any excess water.
- Add the dates and cocoa powder to the food processor and blend for 3-4 minutes until smooth. Scrape the sides, as necessary, to ensure the mixture is thoroughly combined. Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much.
- Add the coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.
- Remove the dough from the food processor and divide into 18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.
- Once coated, place on the prepared baking tray and place in the refrigerator to chill for several minutes before serving. Enjoy!
Nutrition
Serving: 1 | Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 69mg | Fiber: 1g | Sugar: 2g