Epic vegan chocolate truffles made with dark chocolate, hazelnuts, and cocoa powder sweetened with maple syrup. The perfect Valentine’s Day bite-sized treat! Plus, they’re EASY to make —just 6 wholesome ingredients required. The recipe makes approx 20 truffles if using a 1.5 inch-4 cm (width) cookie cutter.
Prep Time15 minutesmins
Chilling time10 minutesmins
Total Time25 minutesmins
Course: Dessert, truffles
Cuisine: vegan
Keyword: vegan chocolate truffles
Servings: 20
Calories: 71kcal
Author: Katia
Ingredients
¾ cup(100gr)hazelnuts, toasted*
3.5 oz(100gr)Dark or semi-sweet chocolate bar or chips (vegan)
3 tablespoonmaple syrup (or honey as a not vegan option)
1tablespoonunsweetened cocoa powder
1teaspoonvanilla extract
⅛teaspoonfine sea salt
Instructions
Melt the chocolate: Break the chocolate into chunks and place it in a heatproof bowl set over (not in) a saucepan of simmering water; cook gently, stirring occasionally, until melted, 2 to 3 minutes. If using a microwave, place the chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted. Set aside.
Make the truffle mixture: Add the toasted hazelnuts into a food processor and finely grind them. Add the cocoa powder, maple syrup, vanilla extract, 3 tablespoons of the reserved melted chocolate, and salt. Blend again until the ingredients form a well-combined, sticky mixture.
Freeze until firm: Place the truffle mixture between two parchment papers, and flatten with a rolling pin.
Cut them out: Cut the truffles into tiny hearts using a heart-shaped cookie cutter. Place the truffles hearts in the freezer for about 5-10 minutes until cold and firm.
Cover with melted chocolate: Reheat the chocolate until melted and runny, and using a fork, gently dip each truffle into the melted chocolate. Sprinkle with chopped hazelnuts, Maldon sea salt, or your favorite chocolate sprinkles. Refrigerate until set, and enjoy!
Notes
How to roast your hazelnuts: preheat the oven to 350F and spread the whole hazelnuts, in a single layer, evenly over a baking tray—roast in the oven for about 8 minutes or until the hazelnuts are lightly colored and toasted. Let them cool.Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.