top of page

Chocolate – Hazelnut truffles


1 cup hazelnuts (roasted with skins off)

2 Tbsp raw cacao powder

6 large Medjool dates (pitted)

1 Tbsp coconut oil

2 Tbsp agave syrup

Desiccated coconut or cacao (to roll)

To make:

- Process the nuts and cacao until crumbly. Add agave syrup and mix well.

- Add dates, one at a time, then coconut oil. Mix well until no large chunks remain. Taste and adjust (add more cacao or agave syrup if desired). Pinch the mixture together between your finders – if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.

- Using a tablespoon as a guide, roll mixture into balls and roll in coconut or cacao. Refrigerate for at least 1 hour (or freeze for 30 mins). This time allows the truffles to become firm and also allows the flavors to come together beautifully.

- Tip: coat the truffles in desiccated coconut.


Commenting has been turned off.
bottom of page