Description

These Chocolate Hazelnut Truffles are a luscious, naturally sweetened treat combining raw hazelnuts, Medjool dates, and rich cocoa powder. Blended into smooth, bite-sized truffles with hints of coconut and maple syrup, these no-bake delights are perfect for a healthy dessert or snack. Optional coatings like ground nuts, coconut flakes, or a spicy cocoa mix add texture and flavor, with a chilling step to set them perfectly.

Ingredients

Main Ingredients

½ cup raw hazelnuts
12 Medjool dates, pitted
2 tablespoons unsweetened cocoa powder
2 tablespoons coconut flour
1 tablespoon coconut oil, melted
1½ tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon coarse salt

Optional Coatings

¼ cup hazelnuts or almonds, ground
¼ cup finely shredded coconut flakes
2 tablespoons unsweetened cocoa powder blended with ¼ teaspoon cayenne pepper and ¼ teaspoon coarse salt

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Instructions

Soak Dates: Place the pitted dates in a small bowl of warm water and let them soak for 10-15 minutes to soften, making them easier to blend smoothly.
Prepare Baking Sheet: Line a rimmed baking sheet with wax paper to place the truffles on after shaping and coating.
Set Up Coatings: Pour each chosen coating—ground nuts, shredded coconut, or cocoa-cayenne mixture—onto separate shallow rimmed plates and set aside for rolling the truffles.
Grind Hazelnuts: Add the raw hazelnuts to a food processor and pulse until they are finely ground, forming the base nut flavor.
Drain Dates: Remove the softened dates from the soaking water and drain off any excess moisture to avoid sogginess.
Blend Dates and Cocoa: Add the drained dates and 2 tablespoons cocoa powder to the food processor and blend for 3-4 minutes until smooth, scraping down the sides as needed to ensure even blending. Add a few drops of water if necessary for a smooth consistency, but use sparingly.
Add Remaining Ingredients: To the date-cocoa mixture, add the coconut flour, melted coconut oil, maple syrup, vanilla extract, and coarse salt. Process again until fully combined into a dough-like mixture.
Divide Dough: Remove the mixture from the food processor and divide it into 15 to 18 equal portions for individual truffles.
Shape Truffles: Roll each portion into a smooth ball using your hands, forming bite-sized truffles.
Coat Truffles: Roll each truffle in the selected coating of your choice, ensuring an even layer on all sides for added flavor and texture.
Chill: Place the coated truffles on the prepared baking sheet and refrigerate for several minutes until firm and ready to serve.

Notes

To achieve the best texture, make sure the dates are fully softened during soaking but not waterlogged.
If the mixture feels too dry, add a tiny bit of water one drop at a time while blending.
Store truffles in an airtight container in the refrigerator for up to one week.
For a firmer texture, you can chill the truffles longer before serving.
Feel free to customize coatings or add-ins based on personal preference.
Ensure all nuts used for grinding or coatings are fresh for optimal flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blending
Cuisine: American