These Vegan Chocolate Hazelnut Truffles are luxuriously creamy, insanely moreish and undetectably dairy-free!
Just like these other vegan chocolate truffles I posted a while ago, these are made with a simple base of blended soaked nuts, cacao butter, cocoa powder, your sweetener of choice, vanilla and a pinch of salt! Not too many ingredients and really easy to make!
As I used to absolutely love Fererro Rocher chocolates, I was keen to create something that would somehow bear a resemblance to those. The issue was that most dairy-free Fererro Rocher-type recipes I found online were actually more of an energy ball situation involving vast quantities of dates. Whilst I do love dates, I wasn’t completely convinced that blending up nuts and dates would create a texture exactly like the silky-smooth, hazelnut-infused, chocolate heaven of a Fererro Rocher.
So, I decided to turn to my trusty friends, soaked cashews. I used half cashews and half hazelnuts to create a simultaneously rich and creamy yet strongly hazelnut-flavoured chocolate. I’d recommend using roasted hazelnuts, and either removing the skins yourself by soaking in water (they peel off really easily when soaked) or buying pre-skinned ones to save you the effort. This process is essential to guarantee perfectly velvety-soft, melt-in-your-mouth chocolate truffles.
Then all you need to do is whizz everything through a food processor, leave to harden and roll into balls. I added a whole roasted hazelnut in the centre of each truffle to make them more similar to my beloved Ferrero Rocher chocolates. And if you’re less lazy than me, you could make these even more similar by first dipping them in melted dark chocolate followed by some ground hazelnuts.
You can get hold of cacao butter in local health stores, Whole Foods, online, and probably in large supermarkets too.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 60g (1/2 cup) cashews (raw i.e. not roasted)
- 60g (1/2 cup) roasted hazelnuts
- 50g cacao butter
- 2 teaspoons cocoa powder (or cacao powder)
- 3 teaspoons agave syrup (or brown rice syrup, or honey if not vegan), to taste
- 1 teaspoon vanilla essence
- Pinch of salt
- 16 whole, roasted hazelnuts
- 1 tablespoon cocoa powder, for dusting
- Soak cashew nuts and hazelnuts in cold water overnight or in boiling hot water for a few hours*
- Drain soaked nuts and add to a food processor along with all the other ingredients**
- Whizz until completely smooth
- Taste and adjust flavour accordingly – add more agave syrup for sweetness, more cocoa powder for chocolate flavour, more salt for saltiness etc!
- Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
- Sprinkle cocoa powder onto a plate
- Use two teaspoons to make teaspoon-sized balls of the mixture, insert a whole hazelnut into the centre of each truffle, then use your hands to roll the truffle in the cocoa powder
- Repeat for the rest of the mixture***
- Keep truffles in an airtight container in the fridge for up to a week
- *If you're using hazelnuts that still have their skins on, the truffles taste much better if you peel the skins off first. The best time to do this is just after they've been soaked - the soaking makes the skins much easier to peel off!
- **If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
- ***Instead of using cocoa powder to dust, you could first dip them in melted dark chocolate followed by some ground hazelnuts.