These decadent paleo chocolate hazelnut truffles are one of a kind. The rich smooth center and nutty outside of the truffles are a match made in heaven. It takes only 5 ingredients and 20 minutes to prepare these tasty bites.
My one true love as a kid: Ferrero Rocher’s. Hands down one of my all time favorite treats. If you grew up in Europe, you probably share my love for these little pralines.
This treat has been a hard one to live without, and for the longest time I’ve been really trying to figure out a way to re-create them in a healthier way. Last week I finally took the time and came up with this recipe. I’ll admit, they don’t have that crispy shell you would expect when you bite into a real Ferrero Rocher, but holy cow are the flavors totally spot on! Don’t believe me? Try it out yourself; it’s super easy and takes only a few ingredients to make these rich and flavorful hazelnut truffles.
With my new creation in hand, I couldn’t wait to share with some of my friends. They (including my husband) were absolutely stunned by how similar they look and taste to the classic gold-foiled pralines they were familiar with. People will definitely love these, they’re absolute party pleasers.
If you find yourself craving some tasty hazelnut pralines but want to stay away from the refined sugars and artificial ingredients, try this awesome recipe. I promise, you will find these pralines to be simply delightful.
If you are a truffle fan like me, you’ll want to have a look at these recipes:
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
Paleo Chocolate Hazelnut Truffles
These decadent paleo chocolate hazelnut truffles are one of a kind. The rich smooth center and nutty outside of the truffles are a match made in heaven.
Ingredients
- 1 can full-fat coconut milk
- 10 oz unsweetened/stevia sweetened chocolate
- 1/3 cup maple syrup (add around 1/2 cup of maple syrup if you use unsweetened chocolate)
- 1/4 cup coconut oil
- 1 1/3 cups roasted hazelnuts
Coating
- 1 cup roasted hazelnuts
- 1/4 cup coconut oil
- 4 oz stevia sweetened chocolate Sub with sweetened or unsweetened chocolate if preferred.
Instructions
1. Place all hazelnuts on a lined baking sheet and bake in the oven for about 10 minutes at 350 degrees Fahrenheit. Set aside to cool.
2. Transfer 1 cup of roasted hazelnuts into a food processor or high speed blender and process into hazelnut butter*. This process will take about 5-10 minutes.
2. In a small saucepan heat coconut milk, coconut oil and maple syrup over low heat. Add chocolate and stir until completely melted. Add hazelnut butter and mix to combine. Transfer truffle mixture into a bowl and let sit in the refrigerator for about 1-2 hours.
3. When truffle mixture has hardened (but is still soft enough to shape) scoop out one tablespoon at a time, place one roasted hazelnut into the middle and form into truffles with your hand balms. Transfer onto a plate and store in the freezer for about 30 minutes.
4. In the meantime melt chocolate and coconut oil in a small saucepan over low heat**.
5. In a food processor place 1 cup of roasted hazelnuts and process into small bits***. Add into melted chocolate and combine.
6. Take out frozen truffles and coat in chocolate hazelnut coating with a fork one at a time. Place onto wax/parchment paper and let harden.
7. Transfer truffles into an airtight container and store in teh refrigerator for up to one week.
Notes
*The hazelnut butter will be completely smooth.
**melted chocolate should be thin enough to have the hazelnut bits shine through.
***Do not over process the hazelnuts. The pieces should still be big enough to resemble a ferrero rocher praline.
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