Decadent Chocolate Hazelnut Truffles make a perfect gluten-free, vegan (Valentine’s, Easter, anniversary…) gift or after dinner treat. These truffles are so quick and easy!!! And cheap!!! I love these truffles with coffee after dinner or as a little treat when you get home from work!
These are great at the end of a gluten-free vegan meal or as a treat with coffee. For meal inspiration check out my Mushroom and Winter Vegetable Bourguignon, served with Super Easy Potato Wedges two of my favourite things!
Allergy Information – Decadent Chocolate Hazelnut Truffles
Quick and Easy Chocolate Orange Truffles are gluten-free and vegan and… low FODMAP*, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, nightshade free, onion free, peanut free, sesame free, soya free.
*For low FODMAP, sub the dates for raisins. Raisins are low FODMAP in servings of less than 13g. That means just under a quarter of these beauties is one low FODMAP serving but as these are very rich, one or two might be enough.
Top Tips – Decadent Chocolate Hazelnut Truffles
You can use decaffeinated coffee or even coffee liqueur if you are feeling decadent.
Dried fruit, nuts and gram flour are some of my core store cupboard essentials. Always incredibly useful to have on hand! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Decadent Chocolate Hazelnut Truffles
Difficulty easy
Serves lots – depends on how many you make
Preparation time 10 minutes
Cooking time 10 (excluding setting time)
Ingredients – Decadent Chocolate Hazelnut Truffles
60 grams pitted dates* (for low FODMAP sub the dates for raisins)
100 millilitres espresso coffee
50 grams toasted hazelnuts
90 grams firm vegan margarine
125 grams gram flour
50 millilitres agave syrup
75 grams good quality cocoa powder
Method – Decadent Chocolate Hazelnut Truffles
1. Place the pitted dates in a food processor and add the coffee. Blend until smooth
2. Roughly chop the toasted hazelnuts and set aside
3. Melt the margarine in a small pan and stir in the gram flour. Make a roux like mixture. Cook gently for two to three minutes
4. Add the roux and agave syrup to the date and coffee mixture and blend
5. Set aside one tablespoon of cocoa powder and add the rest to the food processor. Blend until all the ingredients are thoroughly mixed and smooth. Place the mixture in a bowl and mix in the chopped hazelnuts until evenly distributed
6. Press the mixture into a shallow square tin. Ensure the top is smooth and the block is an even width and depth. Place in the fridge to set for at least 30 minutes
7. Once set, remove the block from the fridge and cut into even chunks approximately 1.5 centimetres square
8. Place the remaining one tablespoon of cocoa in a small bowl. Take the truffles and roll in the cocoa to lightly dust. Place on a serving plate or in a presentation box and serve.
