As you know, I have been in a truffle and bliss ball frenzy these past few months. It all started when I shared Mummy Made.It's recipe for Chocolate Orange Truffles. After that I was hooked on these easy to make, melt-in-your-mouth healthy treats. So along came Raw Chocolate Peppermint Truffles, Raw Caramel Macadamia Bliss Balls, Raw Carrot Cake Bliss Balls and NOW these Raw Nutella Truffles.
To be honest, I have been thinking about all my desserts and wondering whether I could turn them into bliss balls or truffles. I have a bit of a list including my most popular recipes to date, including Raw Carrot Cake, Raw Nutella Slice and Raw Chocolate Raspberry Slice. What I love about making bliss balls and truffles is that they are so easy to make. You simply mix all the ingredients in a mixing bowl, blender or food processor and then simply roll into balls and place in the fridge or freezer to firm up. Sometimes, you will find that the mixture is a bit too soft, so you need to firm up before you are able to roll into balls. But still, that is so much easier than preparing 2-3 layers, and the flavours are still amazing.
I hope you like.
Raw Nutella Truffles
Makes 20 -24
- 200 grams raw hazelnuts
- 3 tablespoons cacao powder
- 8 tablespoons coconut milk
- 2 tablespoons organic maple syrup (or rice malt syrup)
- 1 teaspoon vanilla extract
- 1/4 cup cacao powder (for coating)
Preheat oven to 180 degrees celsius and line a baking tray with baking paper. Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible. Don't stress if you cant get all the skin off.
Place the hazelnuts into a high-speed blender and process until they form a smooth paste. Add in all of the other ingredients and process until combined and smooth. Place the mixture in a bowl and place in the freezer to firm up, approximately 1 hour.
Remove from the freezer and roll into small balls and then coat in the cacao powder. Place back in the freezer until ready to eat.
Note - Store in an airtight container in the freezer and remove 5 minutes before eating.
Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.