For the last 10 years+ of teaching I have been making raw treats, raw mocktails, homemade chemical free body and face creams and lots of my many favourite healthy things I love in my life. I have promised my students that I would share the recipes. I have managed to pop a few of these on my blog but have soooo many more to share that I never seem to get a free moment to post them. Soo I am making a vow to start posting these up here on my blog!!! Please keep posted for lots of my favourite recipes 💜❤️
This is by far one of the most popular raw treats in my classes, events and retreats this year!! They are gobbled up super quick at home by my kids and hubby!! They are vegan, refined sugar free, raw (other than the roasted hazelnuts) and are seriously delicious…. It maybe bold of me to say but I think they maybe better than the real thing and without doubt a zillion times healthier!! Would love to know what you think if you get a moment to make them…
This recipe is taken from Rawberry Fields with a few of my own adjustments..
So here you go:
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120g hazelnut butter (hazelnut butter is the best for this recipe but any nut butter will work… I have used almond and cashew nut butter in the past and they are delicious too!)
50g cacao powder
2 tablespoons coconut oil
50ml pure maple syrup
60ml coconut milk
20g roasted hazelnuts
2 tablespoons of coconut cream(many tins of coconut milk have a layer of coconut cream on top that has naturally seperated from the milk just scoop 2 tablespoons from here. If that doesn’t happen pop into the fridge and leave over night and it will seperate then)
1/2 teaspoon of vanilla extract
50g cacao butter or coconut oil
35g cacao powder
25ml maple syrup
Or cheat version use 100g dark chocolate
24 roasted hazelnuts for the inside
180g chopped roasted hazelnuts for the nut coating
1. To make the creamy chocolate filling, simply place all the filling ingredients into a blender and blend until smooth.
2. Pop into the freezer to harden for around an hour and a half.
3. Once hard enough to shape take out of the freezer. Roll the mixture into small balls and place a roasted hazelnut in the centre. I normally make around 24 truffles but depends on your desired size. Place each on a lined parchment paper tray that will fit in the freezer. The mixture will melt quickly so you can’t hang around 🙂
4. Meanwhile make your chocolate layer, if using dark chocolate just simply melt your chocolate. Otherwise if you are going hard core raw begin by melting your cacao butter or coconut oil, mix in cacao powder, maple syrup and vanilla extract.
5. Take your truffles out of the freezer and using a skewer dip each ball into the chocolate and then into your roasted chopped hazenuts
6. Allow to harden slightly in the fridge for a half an hour before eating…..
I would love to know if you try these out please do leave a comment or a question below.