Pretty sure that chocolate and hazelnut might just be the best flavour combination out there! If you can’t think of what that tastes like, think of creamy, chocolatey Nutella spread on warm toast. SO GOOD!!
These truffles are definitely a little different from your standard – creamy chocolate filled truffles. These truffles have more of a cookie or brownie consistency. They are chewy, chocolatey, slightly sweet, with a little hazelnut crunch. I wanted to recreate chocolate hazelnut brownies in a cute, bite-sized package! These little balls of heaven are gluten free, grain free, refined sugar free, dairy free, no-bake & vegan + paleo friendly! I know I know, you might be wondering how the heck they can still taste good.. but TRUST ME you won’t regret making these little guys.
What you will need:
- roasted hazelnuts
- coconut oil
- almond butter
- maple syrup
- cacao powder
- coconut flour
- almond flour
- sea salt
- chocolate for melting
Chocolate Hazelnut Brownie Truffles | Vegan & Paleo
Ingredients
- TRUFFLES:
- 1 1/2 cup roasted unsalted hazelnuts (set aside 1/2 cup for topping)
- 1/4 cup coconut oil - room temp
- 1/4 cup almond butter
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup + 1 tbsp cacao powder
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/8 tsp sea salt
- -
- CHOCOLATE TOPPING:
- 1/2 cup chocolate of choice (choc chips work well)
- 2 tsp coconut oil
Directions
- Step 1 Start by roasting the hazelnuts at 350 for 10-12 minute (omit this step if the hazelnuts are already roasted). Ensure the hazelnuts aren’t salted.
- Step 2 After roasting, place 1 cup of the hazelnuts (set 1/2 cup aside) in the food processor. Pulse until the hazelnuts are very finely ground and a flour like consistency is made. Then add the coconut oil and almond butter, pulse until it is well combined. Now add the remaining ingredients. Pulse until all the ingredients have combined, using a spatula to scrape down the sides.
- Step 3 Use a large baking tray lined with parchment paper to place the truffles. Grab a whole hazelnut and roll into the mix until a 1 inch ball has formed (trying to keep the hazelnut in the centre of the truffle). You will need to press the dough firmly in order to shape them. Roll out the truffles until all of the mix is used up (makes approximately 24).
- Step 4 Place the truffles in the fridge or freezer to set for 20-30 minutes while you are melting the chocolate. Microwave 1/2 cup chocolate chips (or chocolate of your choice) with 2 tsp chocolate. Mix this well.
- Step 5 After the truffles have set, remove them from the fridge or freezer. Use a spoon to drizzle the melted chocolate over the truffles. Top with chopped hazelnuts before the chocolate hardens. Store the truffles in the fridge or the freezer. Will keep good in the fridge for up to 1 week. ENJOY!
