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Raw vegan chocolate truffles

Ingredients (for 15 truffles)

  • 50 gm coconut cream

  • 3 medjool dates (I like bitter, add more if you like sweet)

  • 1 hand full of roasted hazelnuts

  • 15 whole roasted hazelnuts

  • 1 tbsp cocoa powder

  • 1 tbsp coconut flakes

  • 1 tbsp chia seeds

  • 1 tbsp sweet chestnut flakes

  • 1 tsp vanilla extract

  • 1 pinch salt


Add all ingredients to the food processor. Mix well until they form a smooth consistency. If the dough is too soft to form a ball, chill for about 5 minutes in the refrigerator. Take some, put a roasted hazelnut inside, shape into a ball by rolling between the palms of your hands. Roll the truffle in extra coconut flakes or cocoa powder.

Place on a plate and chill for 3 hours in the refrigerator.


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