If you make plant milks very often, these chocolate hazelnut truffles are just perfect for you. I made hazelnut chocolate milk and used the pulp to make this delicious dessert. There are a lot of recipes you can do with plant milk pulp, but I love this one because is super easy and everyone loves truffles. I’ve used a cup of hazelnut pulp to make this recipe, but you can also use any other pulp you want.
This is a homemade Ferrero Rocher recipe, it’s also raw and you only need 10 minutes to make these delicious truffles. Feel free to use carob or unsweetened cocoa powder, although carob is a healthier choice.
Use your favorite natural sweeteners, I’ve used dates and a tablespoon of maple syrup because the truffles are easier to make if you use some syrup or molasses. You can also use any nut instead of the hazelnuts, like almonds or cashews.
If the dough is too sticky, add more dates, nuts or carob/cocoa powder or put it in the freezer for at least 15 or 20 minutes. If the dough is too dry and you can’t make the balls because they fall apart, add more maple syrup (or the syrup or molasses you’re using).
If you are a sweet tooth like me or are searching for a sweet and healthy snack, you should try these truffles, it’s a guilt-free recipe and they taste amazing. If you don’t have plant milk pulp, use 1/3 cup hazelnuts (50 grams) instead of the hazelnut pulp and add more maple syrup.
You can still enjoy sweet recipes is you are on a diet or you’re trying to eat healthy, just avoid unhealthy ingredients like refined sugar and flours and use whole flours, nuts, seeds and natural sweeteners. You should eat this kind of food with moderation of course, but if you follow a balanced diet, there’s nothing wrong with eating these delectable chocolate hazelnut truffles, and they’re also cruelty-free!
Chocolate Hazelnut Truffles
These chocolate hazelnut truffles are so sweet and taste amazing. It’s a guilt-free recipe, made with natural ingredients.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 22 truffles
- Category: Dessert
- Cuisine: Vegan, Gluten Free
- 1 cup hazelnut pulp (225 grams)
- ¼ carob or cocoa powder (20 grams)
- 1 cup dates (160 grams)
- 1 tbsp maple syrup
- ⅓ cup chopped raw unsalted hazelnuts (50 grams)
- Blend all the ingredients in a food processor, except the raw unsalted hazelnuts. Place the dough in a bowl.
- Add the chopped hazelnuts and stir with a spoon.
- Make the balls (it’s easier if your hands are wet).
- Keep the truffles in a sealed container in the fridge.