Love is in the air! Valentine’s Day is around the corner and I just created these raw chocolate hazelnut truffles that will make the perfect homemade gift for your loved ones or a delicious ending to your romantic meal.
Chocolate and hazelnuts are one of my favorite combinations. The truffle base is made with ground hazelnuts and coarsely chopped hazelnuts for a crunch. If you prefer not to use hazelnuts, walnuts or almonds will be just as good. All the ingredients are raw and natural; cacao, vanilla, sea salt, dates and even avocado! Believe it or not, avocado is used in many raw chocolate desserts to make a smooth consistency. If you’re worried about the taste, you won’t even know it’s there.
The chocolate coating is whisked in minutes with just three simple ingredients. I find it easier to use than traditional melted chocolate because there is no heating involved. To make the truffles more exciting, I used a variety of toppings to add unique flavors and colors. The possibilities are endless and you can add whatever toppings you prefer, from ground nuts to ground cacao.
What I love about raw desserts is that they are easily stored in the freezer. You can make them ahead of time and store them for any occasion.
Happy Valentine’s Day!
Raw Chocolate Hazelnut Truffles
Satisfy your sweet tooth with these rich dark chocolate truffles.
1 cup raw Hazelnuts
1 cup raw Cacao
1/8 teaspoon Sea Salt
1 teaspoon Pure Vanilla Extract
½ ripe Avocado
12 Medjool Dates, pitted
½ cup + 2 tablespoons coarsely chopped raw Hazelnuts or to taste
¾ cup raw Cacao
½ cup unrefined Virgin Coconut Oil, melted
3 tablespoons Pure Maple Syrup
Suggested Toppings (optional)
Ground Goji Berries
Ground raw unsweetened Coconut
Pulse 1 cup hazelnuts in a food processor until finely ground. Add 1 cup cacao, sea salt, vanilla and avocado and pulse until combined. Gradually add the dates while machine is running. The mixture should easily stick together. If needed add more dates. Then, combine the chopped hazelnuts and form mixture into 1-inch round balls using the palms of your hands for a smooth texture. You can also use a tablespoon as measurement for consistency. Place on tray lined with parchment paper. Set aside.
Prepare Chocolate Coating: Place ¾ cup raw cacao in a large bowl. Whisk in coconut oil and maple syrup until well incorporated and smooth. Dip each ball into the chocolate to coat all sides then place back on the tray lined with parchment paper spacing apart. Immediately top each truffle with the toppings of your choice. (You may omit this step or add any additional toppings you like.) Place in the refrigerator until set. Using a fork drizzle each truffle with additional chocolate and add additional toppings if preferred. Place back in the refrigerator until set again. Transfer to a sealable container lined with parchment paper and keep refrigerated or store in the freezer.
Makes 16-18 Truffles
Download Recipe (PDF)