Ingredients
Scale
**Truffles**
- 1 1/4 cups roasted hazelnuts (skins removed)
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup pure maple syrup
- 9 roasted hazelnuts (for the center)
**Topping**
- 1/2 cup roasted hazelnuts (chopped for coating)
- 1/2 cup vegan dark chocolate chips
- 1 tsp coconut oil (for melting chocolate)
Instructions
- If using raw hazelnuts, roast them in the oven at 375°F for 12-15 minutes. Then, remove the skins by rubbing them in a clean dish towel for about 5 minutes.
- Add roasted hazelnuts to a food processor or blender and blend until a butter forms (about 2-3 minutes).
- Mix in cocoa powder, vanilla extract, salt, and maple syrup until you have a workable dough.
- Roll dough into balls, placing a roasted hazelnut in the center of each. Freeze for 30 minutes.
- Melt vegan dark chocolate until smooth. Pulse 1/2 cup hazelnuts in a food processor until chopped, then set aside.
- Dip truffles in melted chocolate, then coat in chopped hazelnuts. Freeze for another 20 minutes until set.
- Enjoy!
Notes
- Save time by opting for pre-roasted hazelnuts.
- Easily remove hazelnut skins by rubbing them in a clean dish towel.
- Don’t worry if your hands get oily while rolling; it’s natural and won’t affect the taste.