These Vegan, Gluten Free, and Raw Hazelnut Truffles first fell into my lap when I was surfing Instagram and my friend Patrycja from the blissful plate had just posted a batch she’d made earlier that day. They looked so delicious that I just had to get busy and start making them. Having been cutting back on my sugar for nearly 4 years I had a play with the quantities as I no longer have the sweet tooth I used to have but you may want to replace the water I’ve added with maple syrup if you’re just beginning that journey.
If you love Hazelnuts you might want to check out my Hazelnut spread recipe too. It’s a healthier version of the kids favourite Nutella, with the key ingredient being…. You guessed it NUTS! It’s packed with vitamins and minerals plus good fats rather than being sugar and palm oil focussed!
Ingredients (makes approx. 8 truffles)
2 tbsp raw cacao powder
1 tsp vanilla bean extract
⅛ tsp sea salt
2 tbsp maple syrup
1 tbsp water (or use an extra tbsp maple syrup)
Extra chopped hazelnuts for rolling
Add the hazelnuts into a food processor and blend until chopped into fine pieces. Add cacao, vanilla and salt and blend again.
Add maple syrup and blend until the ingredients start to stick together. You will need to use a spoon to push the mixture down the sides of the blender.
Roll into small bite-sized balls, and roll over chopped hazelnuts to cover the balls. Place in a fridge for 1-2h to harden.
Let me know how your batch turn out and any great additions you make. I feel a whole host of hazelnut recipes coming on!