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These Healthy Chocolate Hazelnut Truffles are to die for! They have a delicious dark chocolate coating with a rich, creamy chocolate hazelnut filling. These yummy homemade chocolates are also vegan, gluten-free and naturally sweetened!
Why I Started Making Homemade Chocolate
I don't know about you, but for me, chocolate is a must!
In my early twenties, I developed some major gut issues and a plethora of food sensitivities. The only sweetener I could tolerate at the time was honey. I didn't miss sugars much except for when it came to chocolate. I was not willing to live a life without it! But, I also wasn't willing to forgo my health for it.
So, I made it my mission to learn how to make my own homemade, naturally sweetened chocolate treats. And trust me, it took more than a few failed attempts. But, eventually, I got it down and since have been honing my chocolatier craft.
I'm very excited to say, these Healthy Chocolate Hazelnut Truffles are the very first chocolate recipe that I'm sharing!
Now, you're probably wondering what makes these vegan chocolates healthy, and of course, how to make them! So, let's get to it.
WHAT MAKES THESE VEGAN CHOCOLATE HAZELNUT TRUFFLES HEALTHY?
Cacao Powder
Cacao powder is the raw form of cocoa and contains the many nutrients that get lost during processing. The reason for processing cacao into cocoa is to take away some of the bitterness. However, bitter foods are great for our digestion. I say the bitter, the better!
Raw Cacao powder is high in flavonoids (powerful antioxidants). But, what's even better is that the compounds found in Cacao can also increase the absorption of these antioxidants, giving more bang for your buck!
And what's great about flavonoids is that they offer protection against damage to arteries.
Cacao Butter
Cacao butter contains many of the same nutritional properties as cacao powder. However, it also contains saturated fats that increase HDL (the good cholesterol), making it beneficial for cholesterol levels.
Here's a fun fact about Cacao! An Aztec Emperor Revered it as More Valuable than Gold. It's said that he drank 50 goblets of xocolatl (pronounced "shocolatle"), a spicy and bitter cacao elixir each day!
No Refined Sweeteners
One of my favourite sweeteners is Maple Syrup; it's rich in minerals, including manganese and zinc. It also doesn't spike the blood sugar as quickly as refined sugar does.
Refined sugar is devoid of nutrients allowing it to be absorbed into the bloodstream at a quicker rate. This rapid absorption causes a major blood sugar spike (and then crash). Eating refined sugars often can wreak havoc on blood sugar balance, hormones and cause weight gain.
Real Hazelnuts
The creamy filling inside these truffles is made with 100% real-food ingredients. No modified this, no palm oil that, and no artificial flavouring. Just the real Mckoy, baby!
The main ingredient is, of course, Hazelnuts, which have many nutritional benefits! They are known for their high content of monounsaturated fat, omega-9. Which, like cacao butter, also has beneficial effects on cholesterol.
On top of that, Hazelnuts are rich in arginine, an important amino acid that plays many roles in the body. For example, arginine is needed for wound healing and has a positive effect on blood pressure.
How to Make Vegan Chocolate Hazelnut Truffles
These healthy chocolate hazelnut truffles are easier to make than you may think. They do take a bit of time and some patience, but if I can do it, you can too!
What You Will Need
- Double Broiler / Two Saucepans
- Candy / Chocolate Moulds
- Parchment Paper / Piping Bag / Spoon
- High Speed Blender
- Oven & Stovetop
How to Make Vegan Chocolate
Vegan chocolate is so simple to make! You only need a few ingredients and a bit of time for it to set.
Melt Cacao Butter
First, melt the cacao butter over a double broiler or really low heat. Once it's melted, remove it from the heat.
Mix In Cacao Powder & Sweetener
Next, stir in the cacao powder and your sweetener. Mix well.
Pour into Moulds
Pour a thin layer of the vegan chocolate into your candy moulds (making sure to leave room for the hazelnut filling and another layer of chocolate).
Freeze to Set
Place the candy mould into the freezer to let the bottom half of the truffles set. They will need at least 1 hour to harden.
How To Make Chocolate Hazelnut Cream Filling
Roast Hazelnuts
Start by preheating your oven 350° F.
Line a baking sheet with parchment paper (preferably unbleached). Then spread the raw hazelnuts evenly over the baking sheet.
Once your oven is heated, place the baking sheet inside and let the hazelnuts roast for 15 - 20 minutes, or until they begin to brown.
Once the hazelnuts are roasted, remove them from the oven and let them cool for a few minutes.
Remove Hazelnut Skins
Next, you will need to remove the outer skin from the hazelnuts. (If yours are already skinned, skip this step.)
To remove the hazelnut skins, place the roasted hazelnuts in a clean cloth while still warm and vigorously rub them together. Some bits of skin will remain, and that's okay!
Once you're satisfied with your de-skinned hazelnuts, set them aside.
Melt The Cacao Butter & Coconut Oil
In a small saucepan, melt the cacao butter and coconut oil over low heat.
Blend It All Together
Once all the hazelnuts are de-skinned, place in a high-speed blender with the melted cacao butter, coconut oil, maple syrup, coconut milk, vanilla extract, cacao powder and Himalayan salt. Blend it all together until it turns into a smooth cream (you may need to scrape the sides down a few times).
Scoop your filling into a glass container and place in the fridge until you're ready to use.
I should note that you will have way more chocolate hazelnut filling than you will need for this recipe. So, you can use the remaining as a yummy chocolate hazelnut spread!
Add Chocolate Hazelnut Cream Filling
Once the bottom layer of your truffles have hardened, remove them from the freezer.
Place a few scoops of the chocolate hazelnut filling into a piping bag, and squeeze a little dollop into each mould. If you don't have a piping bag, you can carefully use a small spoon to drop the hazelnut filling in each mould. You can also use parchment paper as a makeshift piping bag. I found this video helpful to learn how.
Once each chocolate truffle bottom has a dollop of filling, place the mould tray back into the freezer while you re-melt the remaining chocolate.
Pour Final Layer of Chocolate
You're almost at the final step! Next, just re-melt the vegan chocolate and pour a top layer onto each chocolate mould. Make sure to pour enough to fill up the moulds and completely cover the chocolate hazelnut filling.
Freeze to Set
Congratulations. If you made it to this step, you are officially a chocolatier! All you have to do to finish making your Healthy Chocolate Hazelnut Truffles is pop them in the freezer and let them set. Again, at least one hour should do it.
Removing & Storing
Once the truffles have hardened, very carefully press the bottom of each mould to pop your truffles out.
It's best to store these vegan Chocolate Hazelnut truffles in the fridge or freezer to avoid melting. If you store them in the freezer, they will last up to 6 months.
THIS RECIPE IS...
More Healthy Sweet Treats
If you try this Healthy Chocolate Hazelnut Truffle recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on, Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Healthy Chocolate Hazelnut Truffles (V, GF, Creamy Filling)
Equipment
- High Speed Blender
Ingredients
Chocolate Hazelnut Filling
- 1.5 cups Hazelnuts
- 1 cup Coconut Milk
- ½ cup Pure Maple Syrup
- ¼ cup Cacao Powder
- ¼ cup Cacao Butter (melted)
- 1 tbsp Coconut Oil
- 2 tsp Pure Vanilla Extract
- Pinch of Himalayan / Sea Salt
Chocolate Coating
- 100 g Cacao butter ((½ cup melted))
- ¼ cup Cacao Powder
- 3 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Instructions
Chocolate Hazelnut Filling
- Preheat Oven to 350°
- Spread hazelnuts evenly on a baking sheet. Place in the oven and bake for 15 - 20 minutes, just until they become a light golden brown.
- Remove from oven and while they're still warm and place in a clean kitchen cloth and rub vigorously to remove the skin. Some bits will remain, that's okay!
- Once all the hazelnuts are de-skinned, place in a high-speed blender with the remaining ingredients and blend until smooth (you may need to scrape the sides down a few times).
- Scoop into a glass container and place in the fridge until ready to use.
Chocolate Coating
- In a small saucepan, melt the cacao butter over low heat.
- Once melted, turn the heat off and stir in the cacao powder, maple syrup and vanilla. Stir until well combined.
Truffles
- Pour a thin layer of the chocolate coating in your chocolate moulds (making sure to leave room for the hazelnut filling and more coating on top).
- Place in the freezer and allow to set for at least 1 hour.
- Once the chocolate has hardened, remove from the freezer.
- Place a few scoops of the chocolate hazelnut filling into a piping bag (or carefully use a small spoon). Squeezing a little dollop into each mould.
- Re-melt the remaining chocolate coating and pour over-top of hazelnut fillings in each mould.
- Place in the freezer and allow to set for at least 1 hour.
- Once the truffles have hardened, remove from the freezer and carefully pop out the moulds.
- *Store the truffles in the fridge to avoid melting.
Notes
Remember, Raw Cacao is much more nutrient-dense than Processed Cocoa Powder!
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