Salted Hazelnut Praline Truffles

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These are by far the best truffles I have ever created. When you bite into one, you wouldn’t even know it was healthy!! The flavour that roasting hazelnuts brings out is incredible and so indulgent. If you are a big Nutella fan, you will love these! And they are entirely sweetened by dates, no sweeteners or syrups are even needed. And you can use whatever kind of chocolate you like, or even a mix to add some variety into them. I have used a really dark chocolate as this gives a great combination to the sweet, soft and salty centre. I added the salt to make them slightly different and it is just enough to give them something unique but not be overwhelming.

These truffles make the perfect gift, and this has been tried and tested. You could present them to anyone and they would be seriously impressed, and probably not even guess that they were vegan and sugar free! I like to use small truffle boxes to present the truffles in, and tie them with pretty ribbon or string and a gift tag. Or they would look equally as nice in a cellophane bag tied with ribbon. Why not get creative! You could even roll the outsides in some different superfoods to add some different colours!

Salted Hazelnut Praline Truffles
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free, grain free, sugar free
Serves: 12
Ingredients
  • 1 cup hazelnuts
  • 1.5 cups dates
  • 1 tbsp coconut oil
  • ½ tsp salt
  • 40g chocolate of choice (I would recommend using raw or 80% dark)
Instructions
  1. Set aside ¼ cup of the hazelnuts and place the rest in a roasting tin
  2. Roast at 150 degrees for 15 minutes until slightly golden and the skin is cracked
  3. Remove from the oven and leave to cool
  4. Meanwhile, place the uncooked hazelnuts into a processor and blitz for about a minute until they form small pieces suitable for rolling, and set aside in a small bowl
  5. Using a paper towel, rub the roasted hazelnuts together until most of the skin is removed and add to the processor
  6. Process for about 2 minutes until a smooth hazelnut butter begins to form
  7. Chop the dates and remove the stones and add them into the food processor along with the coconut oil and salt
  8. Process for about another 3 minutes until all of the ingredients are combined and smooth
  9. Line a flat tray or large plate (that will fit in the freezer) with baking paper or cling film
  10. Take out small handfuls of the mixture one at a time and roll into small balls about 1 inch wide (this can get quite messy due to the oil that is released so be prepared!)
  11. Place the balls onto the lined tray and once finished, place in the freezer to set for about 20 minutes
  12. Meanwhile, melt the chocolate in a small bowl in a bain marie
  13. Remove the truffles from the freezer and one at a time, roll them into the melted chocolate and then into the hazelnut pieces you set aside earlier (work quickly so that they don't melt too much)
  14. Once rolled, place them back onto the lined tray and place them back into the freezer to set
  15. Once set, store in an air tight container in the fridge. Best served straight from the fridge!

 

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