These date hazelnut chocolate truffles are vegan, gluten free, loaded with fiber and naturally sweetened.
I’m by no means I’m a healthy and gluten free only blogger, but whenever I could, I like experimenting with low calorie, healthier recipes, that do not sacrifice taste and flavor. If I think something tastes funny,it is too difficult to make and ingredients are hard to find, I just wouldn’t bother to share the recipe. These truffles take only 15 minutes to make and are perfect for a healthy snack and boost of energy! I like to have one after a workout or even on the go.
Sometimes I just want to have chocolate. But not really in the form of a chocolate bar, chocolate cake or that huge Holiday edition box of Ferrero Rocher Truffles, that I have sitting on my kitchen counter.
These truffles feature Medjool dates, raw hazelnuts, raw pecans, almond flour, natural sweetener and almond chocolate ganache. Don’t worry the ganache is made with dark chocolate and almond milk.
I’ve been in love with the natural sweet taste of Medjool dates and have some recipe ideas to share on the blog in the future. But first thing first – let me share this simple date hazelnut chocolate truffles recipe.
You can chop the nuts by hand, but using a good food processor would make it much easier. I recommend that you soak dates in hot water for 10 minutes, so they get soft and sticky. This way truffle balls can easily be formed. I get my Medjool dates at Costco and they are The Sun Date brand.
For the chocolate ganache, I just used chopped dark chocolate (70 % cocoa) and almond milk.
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- 9-10 Medjool dates, pitted
- ½ cup raw hazelnuts
- ½ cup raw pecans
- 1 tbsp coconut oil melted
- 1 tsp maple syrup (can add more if you'd like them sweeter)
- pinch of sea salt
- 1 cup almond meal
- ½ tsp vanilla extract (optional)
- 3 oz (85 gr) dark chocolate
- 3 oz (90 ml) almond milk
- Soak dates in hot water for 10 minutes. Drain water.
- Chop nuts in a food processor, then add almond meal and pulse a few times. Add salt, vanilla, coconut oil, maple syrup and dates and pulse until sticky dough forms.
- Remove dough and place in a bowl. Add extra sweetener if necessary.
- Roll sought with your hands into small balls. (Can use a cookie scoop or 1 tbsp measuring spoon to get balls with the same size).
- Bring almond milk to a boil over medium to high heat. Remove form heat. Chop dark chocolate and place in a bowl. Pour hot milk and stir well, until ganache gets smooth.
- Let ganache cool to room temperature. Swirl each ball in ganache, then set over a bakining sheet lined with Silpat or parchment paper.
- Refrigerate for at least 45 minutes before consuming, for a more candy-like experience.
- I prefer to keep them in air tight container in the fridge.