Make Ahead

Oat Free Hazelnut Cacao Truffles

February 24, 2017
0 Ratings
Photo by Alexandra Dawson
  • Makes 18
Author Notes

Two bites requiring only moments of prep-time for a dozen and a half perfect little balls of bliss, these truffles scream rich, chocolatey indulgence without any added gluten, refined sugar, or a big budget pinch. Utilizing bulk-accessible ingredients, like raw hazelnuts, cashews, coconut, hemp seeds, and naturally sweetening medjool dates, each ball is packed to the brim with plant based fiber, protein, and chocolate – nourishing without feeling even moderately righteous. Touted as a dessert, but truthfully, nutritive enough to sneak into your breakfast, snack time, or workout routines, yesterday I had six. —Alexandra Tallulah

What You'll Need
  • 1 cup raw hazelnuts
  • 1 cup raw cashews
  • 3/4 cup raw cacao powder
  • 1/2 cup coconut flour
  • 3 tablespoons raw hemp seeds
  • 3/4 cup filtered water
  • 15 medjool dates, pitted
  • 2 tablespoons cacao nibs
  1. In a food processor fitted with an S-blade, whiz hazelnuts, cashews, cacao powder, coconut, and hemp until they’re a flour-like consistency. Add filtered water and dates, then continue blending until ingredients form a dough. Pulse in cacao nibs, until just incorporated, then remove dough from food processor.
  2. Divide dough into 18 even pieces, then using your hands, roll each piece into a ball. (Optional: roll into each ball into a favorite topping like cacao powder, chia seeds, hemp seeds, or matcha). Refrigerate in airtight tupperware for up to one week, or in freezer for up to one month.
Contest Entries

See what other Food52ers are saying.

0 Reviews