These Healthy Chocolate hazelnut truffles have a creamy, dairy-free filling with a homemade dark chocolate coating making them a decadent treat that's suitable for many dietary needs.
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
*This recipe makes a lot more hazelnut filling than a chocolate coating, save and use as a "Nutella" spread or make more delicious hazelnut treats!
Remember, Raw Cacao is much more nutrient-dense than Processed Cocoa Powder!