Hazelnut Truffles

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.

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