Go Back
+ servings
An overflowing plate of heart-shaped chocolate hazelnut truffles.

Healthy Chocolate Hazelnut Truffles (V, GF, Creamy Filling)

Recipe By : Michelle McCowan
No ratings yet
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.
Pin Recipe
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Dietary GF, Soy Free, Vegan
Season(s) Special Occasions
Difficulty Advanced
Yield 18 Truffles


  • High Speed Blender


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 tablespoon Coconut Oil
  • 2 teaspoon Pure Vanilla Extract
  • Pinch of Himalayan / Sea Salt

Chocolate Coating

  • 100 g Cacao butter ((½ cup melted))
  • ¼ cup Cacao Powder
  • 3 tablespoon Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract


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.


  • 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.


*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!


Serving: 1Truffle | Calories: 210kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 161mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Total Servings : 18 Truffles
HAVE YOU TRIED THIS RECIPE?Share how it turned out on Instagram and tag @beetofthewild & #beetofthewild