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Fudgy Chocolate Hazelnut Truffles

Fudgy Chocolate Hazelnut Truffles

Ah, chocolate and hazelnuts. A match made in dessert heaven.

This clever gluten-free rendition of the beloved  Ferrero Rocher by Nutra Organics is everything you want in a bite-size treat.

Fudgy, decadent, soft, and delicately sweet. It will be tough to stop at one.... or three.

Makes 12


  • 1 cup smooth hazelnut butter (or your fave nut butter)
  • 110 g whole hazelnuts, skins removed
  • 2 tbsp Lover's Latte
  • 2 tbsp  Maple Syrup we used this one
  • pinch of  Himalayan Salt
  • 125 g Dark Chocolate Buttons


  • Preheat oven to 180°C. Spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast in oven for 10 minutes or until the hazelnuts are aromatic and lightly toasted.
  • Set aside 12 hazelnuts and crush the remaining hazelnuts by pulsing in a food processor or chopping them with a knife until small pieces form.
  • Place nut butter, Lover’s Latte, maple syrup, and salt to a bowl and stir to combine.
  • Shape into 12 balls, then place a hazelnut into the centre of the ball.
  • Place the chopped hazelnuts in a bowl and roll the balls in the chopped nuts until fully coated.
  • Place them on a tray and into the fridge to set.
  • Melt chocolate buttons over a double boiler (a bowl placed over a saucepan of boiling water), allow to cool for a few minutes.
  • Drop 1 to 2 truffles at a time into the melted chocolate and swirl them around.
  • Use a fork to lift the truffles out of the chocolate. Allow any excess chocolate to drip off.
  • Place the coated truffles on a wire rack over a tray covered with a piece of baking paper.
  • Repeat until all of the truffles are covered with the chocolate coating. Then place in the fridge to set.



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