2-3tablespoonsmaple syrupto taste (or sub any other sweetener)
1teaspoonvanilla extract
Salt, to taste
16whole roasted hazelnuts
1tablespooncocoa powderfor dusting
Instructions
Drain soaked nuts and add to a food processor along with all the other ingredients**
Whizz until completely smooth
Taste and adjust flavour accordingly
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
Notes
*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.