Exquisite Hazelnut Truffles are a tantalizing combination of velvety chocolate coating, offering a perfect blend of chewy and crunchy sensations, featuring a whole hazelnut at its heart. These luscious confections evoke the beloved Ferrero Rocher, yet with the added bonus of being a guilt-free indulgence.
Believe it or not, I made these truffles for Valentine’s Day, but I didn’t get the chance to take photos, because we ate them so fast! They are absolutely dreamy, therefore I had to make them again and share the recipe with you. Oh, and if you think I am trying to veganize Ferrero Rocher, I must admit yes, I kind of do! They used to be my favorite chocolates and it looks like the company will not make vegan options anytime soon. But even if they do, they would not be as healthy as homemade ones. I doubt they would be using dates raw cacao and quinoa flakes.
Luckily, it is not that difficult to make your own healthier vegan version of Ferrero Rocher. I also know there is lots of other similar recipes out there, yet I have tried something a little bit different. As you can see based on the recipe, I am using QUINOA FLAKES to add not only crunchiness but also nutritional value. Especially while mixed with dates and cacao. What can I say, you have to try and see for yourself.
Also, you don’t have to make both versions if you find it too complicated. At least for the first time. Pick the one you feel it’s easier to make. However, I am adding a newer recipe the ALMOND TRUFFLES that I made recently and I made a video as well. These truffles are a little bit easier to make and you can use hazelnut instead of almonds if you wish. They are both delicious!
Well, I hope I covered everything, however, if you have any questions or suggestions I would love to hear from you. Thank you for visiting and I wish you a wonderful week!
- Food processor
- double boiler
- 2 trays
- parchmnet paper
- 2 cups pitted Medjool dates soaked for 15min and rinsed
- 2 tbsp cacao
- 1 cup quinoa flakes
- ¼ cup coconut oil raw
- 1 ½ cup hazelnuts
- 100 gr Dark chocolate I use Lind brand 90%
- 2 tbsp fat coconut cream
- ¼ cup maple syrup
- Preheat oven to 350F, 180C°.
- Spread hazelnuts on a baking sheet and bake for 15 minutes.
- Set aside to let it cool but keep the oven on.
- In the meantime, melt coconut oil in a double boiler above the steam.
- Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
- Bake for 15 minutes.
- In the meantime, blend the dates with cacao powder in a food processor until smooth.
- Transfer into a bowl and mix with roasted quinoa flakes.
- Cover the bowl with lid or plastic wrap and place into refrigerator for at least two hours.
- In the meantime, rub the roasted hazelnuts in clean kitchen towel to remove the skin. You may have to do it gradually, one smaller portion at the time.
- Pick 20 nice hazelnuts and set them aside.
- Divide the rest in two equal portions.
- Grind the one half very fine and the other half little bit chunky. Store in two sealed containers.
- Take out the date quinoa mixture from refrigerator and begin to make ball by using mini ice cream scoop.
- Insert one whole hazelnut in the middle and roll each ball in your palms.
- Place each ball on a ready tray lined with parchment paper, making sure you leave little space between them.
- When ready, insert a toothpick on top of each as deep as you can. The hazelnut will prevent to go too deep, but what ever you can is fine.
- Place them into a freezer for 4 hours, or overnight.
- For the chocolate coating, you need double boiler to melt the chocolate above the steam.
- Stir well making sure it’s all nice and smooth and take it off the heat.
- Whisk the coconut cream and blend in with the chocolate. Stir well until smooth. However, you can skip that part, if you prefer the chocolate dark.
- Add the maple syrup and whisk well again.
- Blend in half of the finely grind hazelnuts and stir well.
- To make sure the toothpick does not come out, leave the ball in the freezer and take out only one at the time.
- Dip in the chocolate, remove the toothpick and immediately roll in the chunky hazelnuts, until done with the chunky hazelnuts.
- Arrange all on ready tray lined with parchment paper and place back in the freezer for at least one hour.
- For the chocolate coated truffles, you need another tray lined with parchment paper repeat same process, but skip the part rolling part.
- Place into a freezer for 30 minutes.
- When ready, drizzle each truffle with chocolate and sprinkle with finely grind hazelnuts.
- Place back into a freezer for at least two hours.