Chocolate Hazelnut Truffles

truffles sprinkled with powered sugar


1/2 C. raw hazelnuts

12 Medjool dates, pitted

2 Tbs. cocoa powder, unsweetened

2 Tbs. coconut flour

1 Tbs. coconut oil, melted

1½ Tbs. pure maple syrup

1 tsp. pure vanilla extract

¼ tsp. coarse salt

Optional Coatings:

1/2 C. hazelnuts or almonds, ground

¼C. coconut flakes, finely shredded

2 Tbs. unsweetened cocoa powder + ¼ tsp. each cayenne pepper and coarse salt


Step 1

Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.

Step 2

Line a rimmed baking sheet with wax paper and set aside. Pour each selected coating, if using, onto a separate shallow, rimmed plate and set aside.

Step 3

Add hazelnuts to a food processor and process until finely ground.

Step 4

Remove the softened dates from bowl and drain off any excess water. Add dates and cocoa powder to food processor and blend until smooth, approximately 3-4 minutes.

Scrape the sides, as necessary, to ensure mixture is thoroughly combined.

Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much.

Step 5

Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.

Step 6

Remove the dough from the food processor and divide into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.

Step 7

Once coated, place on prepared baking tray and place in the refrigerator to chill for several minutes before serving.


dinner party and someone pouring a bottle of wine