To be honest these chocolate truffles happened by accident. When I start cooking I usually have something precise in mind. This time I wanted to create a vegan “Nutella”. In my opinion the best chocolate/hazelnut spread in flavor is the original Nutella. As we all know it’s not really the healthiest thing to eat and the best brand to support, consequently I try to avoid it. My chocolate spread did not tur out the way I hoped, the flavor and the consistency where not ideal to spread on a slice of bread. As I’m not a wasteful person I changed my plans and made truffles instead. I’m glad I did – they turned out beautifully.
INGREDIENT
- 1 cup / 100g hazelnuts
- ¼ cup / 50ml virgin coconut oil
- 1/3 cup / 35g cocoa powder
- 5 dates
- ¼ cup / 100ml maple syrup
- 1 pinch of salt
STEP BY STEP
- In a skillet toast the hazelnut over a low-medium flame until nicely toasted (5-10 min).
- Melt the coconut oil if you store it in the fridge.
- Add all ingredients to a mixer I use the Vitamix. Pulse until you get a nice chocolate mass – the nuts should be finely ground and the mass should be nicely combined (it’s quite sticky).
- Roll into bite size truffles and transfer to the fridge. Let them cool for about two hours before serving.
- They are best right out of the fridge!