Fudgy Chocolate Hazelnut Truffles

June 19, 2020 (3 months ago)

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.