Chocolate Christmas Truffles
GEORGIA HARDING
This super quick and easy raw, vegan chocolate truffle, are nourishing yet definitely satisfy the strongest chocolate craving. They make a delicious yet nourishing treat that’s perfect for Christmas.
Makes 30 truffles
Ingredients
- 200 gram of roasted hazelnut meal (hazelnuts roasted or dehydrated, skins rubbed off and then ground to a meal)
- 80 gram ( ¼ cup) sweetener either rice malt syrup or maple syrup (the more you use the sweeter they are)
- 160 gram (2 cup) desiccated coconut
- 100 gram ( ½ cup) raw extra virgin coconut oil, melted
- 2o gram (or 2 heaped tablespoons) of cacao powder (or more for a richer dark chocolate)
- 1 tablespoon vanilla bean powder or paste
Method
- In a food processor combine on low speed the hazelnut meal, sweetener, coconut, coconut oil, cacao and vanilla until just combined. You can also mix by hand, just make sure the coconut oil is in its liquid form.
- Roll into small balls.
- In a small bowl, mix 1 tablespoon of cacao powder with 3 tablespoons of desiccated coconut and use this to coat each ball.
- Pop into the freezer to set. Store in an airtight container in the fridge or freezer.
TIP
These must be kept chilled or they will melt on a warm day. I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!
Learn from James & Laurentine in their new Masterclass starting May 20th, 2024.
Register now and get instant access to the "A-Z of Nutrients" eBook!
Georgia is a Naturopath (19-years exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children "well". She endeavors to simplify nutrition and make cooking nourishing meals achievable for everyone.