Hazelnut Truffles Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 40 mins
2 cups dates soaked for 15min and rinsed
2 tbsp cacao
1 cup quinoa flakes
¼ cup coconut oil raw
1 ½ cup hazelnuts
100 gr Dark chocolate I use Lind brand 90%
2 tbsp fat coconut cream
¼ cup maple syrup
1Preheat oven to 350F, 180C°.
2Spread hazelnuts on a baking sheet and bake for 15 minutes.
3Set aside to let it cool but keep the oven on.
4In the meantime, melt coconut oil in a double boiler above the steam.
5Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
6Bake for 15 minutes.
7In the meantime, blend the dates with cacao powder in a food processor until smooth.
8Transfer into a bowl and mix with roasted quinoa flakes.
9Cover the bowl with lid or plastic wrap and place into refrigerator for at least two hours.
10In the meantime, rub the roasted hazelnuts in clean kitchen towel to remove the skin. You may have to do it gradually, one smaller portion at the time.
11Pick 20 nice hazelnuts and set them aside.
12Divide the rest in two equal portions.
13Grind the one half very fine and the other half little bit chunky. Store in two sealed containers.
14Take out the date quinoa mixture from refrigerator and begin to make ball by using mini ice cream scoop.
15Insert one whole hazelnut in the middle and roll each ball in your palms.
16Place each ball on a ready tray lined with parchment paper, making sure you leave little space between them.
17When ready, insert a toothpick on top of each as deep as you can. The hazelnut will prevent to go too deep, but what ever you can is fine.
18Place them into a freezer for 4 hours, or overnight.
19For the chocolate coating, you need double boiler to melt the chocolate above the steam.
20Stir well making sure it’s all nice and smooth and take it off the heat.
21Whisk the coconut cream and blend in with the chocolate. Stir well until smooth. However, you can skip that part, if you prefer the chocolate dark.
22Add the maple syrup and whisk well again.
23Blend in half of the finely grind hazelnuts and stir well.
24To make sure the toothpick does not come out, leave the ball in the freezer and take out only one at the time.
25Dip in the chocolate, remove the toothpick and immediately roll in the chunky hazelnuts, until done with the chunky hazelnuts.
26Arrange all on ready tray lined with parchment paper and place back in the freezer for at least one hour.
27For the chocolate coated truffles, you need another tray lined with parchment paper repeat same process, but skip the part rolling part.
28Place into a freezer for 30 minutes.
29When ready, drizzle each truffle with chocolate and sprinkle with finely grind hazelnuts.
30Place back into a freezer for at least two hours.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.