These Vegan Chocolate Hazelnut Truffles are so creamy and decadent you won’t be able to get enough! They are perfect for dinner parties and the upcoming holiday season.
I have been craving something a little different so I decided to whip up some of these Chocolate Hazelnut Truffles! I went with the hazelnut center because I absolutely love this combination. As a child, one of my favorite chocolates was the Ferrero Rocher and that’s all I could think about while making these. The Ferrero Rocher had this wonderful creaminess inside with the crunch of the hazelnut and it was just pure heaven. I am happy to say that I achieved that with this recipe!
What’s even better is that this recipe is not complicated to make. It has minimal ingredients with the hardest part being waiting patiently for them to set in the fridge before gobbling them all up! Keep reading and ill show you how.
How to Make Vegan Hazelnut Chocolate Truffles
In order to make these truffles you will need only 4 ingredients -vegan chocolate chips, full fat coconut milk, hazelnuts and maple syrup. Start by refrigerating the coconut milk overnight or minimum for a few hours allowing the fat to accumulate at the top (this is the only portion you will use). Roast your hazelnuts in the oven for ten minutes. Next, melt the chocolate and blend everything together. Let it set in the fridge for approximately 1 hour before scooping out individual truffle balls, alternatively you get scoop the batter into truffle molds and let sit in the freezer.. To insert the hazelnut center, all you need to do is press it in with your finger and smooth the truffle back out, or into the center of your truffle mold. Finally, on a small plate, roll the truffles in cocoa powder (optional). Refrigerate for an additional 30 minutes.
Note: Using roasted hazelnuts makes for a better crunch but you can also use raw.
Vegan Chocolate Hazelnut Truffles
Course: Desserts, Holiday RecipesDifficulty: Medium10
minutes10
minutesThese Vegan Chocolate Hazelnut Truffles are so creamy and decadent you won’t be able to get enough! They are perfect for dinner parties and the upcoming holiday season
Ingredients
1 can Full Fat Coconut Milk-chilled
1 cup Vegan Chocolate Chips
1 Cup Roasted Hazelnuts – plus a handful more to insert
2-3 tbsp Maple Syrup (optional)
- Optional Toppings
Cocoa Powder for dusting
Coconut Flakes
Crushed Nuts
Directions
- On a baking sheet spread hazelnuts out and bake in the oven at 350 F for 10 minutes.
- While the hazelnuts cool slightly, melt chocolate either in the microwave or using the stovetop method.
- In a blender scoop out the top solidified part of your chilled coconut milk. Save the rest just in case you want to use a bit of the water to thin out your mixture.
- Set aside a handful of hazelnut to use for later.
- Add all remaining ingredients to the blender and blend until smooth.
- Pour the mixture into a truffle mold then insert remaining hazelnuts into the center before covering with more of the mixture. If you don’t have a mold pour mixture into a bowl and put in the freezer for 30-60 minutes. Once mixture is set, either pop out of molds or if not using a mold, roll into balls with your hand before pressing the hazelnut into the center. Roll in optional toppings. Place in the fridge for 30 minutes.
- Enjoy!
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