This Rawsome Vegan Life: SALTED CHOCOLATE HAZELNUT TRUFFLES

Hello, my dearest readers! Thank you for being you today! I have a WONDERFUL recipe to share. These truffles are so creamy and decadent, so cute and precious, you might want to have one (or four…) to start every day. I just had a couple for pre-breakfast and I testify that, thanks to these little bites of rich deliciousness, the morning could NOT have begun any better. The recipe calls for making your own hazelnut butter, which is a divine process, because of how amazing roasted hazelnut butter smells. But, you can just use store-bought hazelnut butter if you want. You also don’t need to make your own chocolate, you can simply melt some dark chocolate and use that. Much love, talk soon!

xo, em

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SALTED CHOCOLATE HAZELNUT TRUFFLES
Makes 20-25 truffles.
Print the recipe.

Truffles:
2 cups hazelnuts
Scant 1/4 cup cacao powder
1/2 cup maple syrup
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract
1/4 cup non-dairy milk, if needed

Chocolate coating:
2/3 cup cacao powder
1/3 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon sea salt

Make the truffles. I recommend toasting the hazelnuts, but you can leave them raw. If you are toasting them, preheat the oven to 350 degrees Fahrenheit, and toast for 10-20 minutes. Check often, and take out when they smell fragrant and have just hints of browning. (They burn fast, so be careful!) Next, in a powerful food processor, blend the hazelnuts and sea salt into hazelnut butter. It will take 5-10 minutes and you may have to let the food processor rest. You will probably need to get in there with a spatula a few times to mix it all up so it blends evenly. Eventually: a rich, creamy, heaven-scented hazelnut butter will appear! Just be patient. Next, add the remaining truffle ingredients to your hazelnut butter and process until you have a thick mixture, like chunky whipped butter. If you need it smoother or less thick, add a little non-dairy milk. The mixture should be slightly oily, which makes it easy for rolling into balls. Roll into truffles (mine were about 1 tablespoon each) and put in the freezer until solid.

Make the chocolate. Mix the cacao, maple syrup and melted coconut oil together until smooth and ridiculously delicious. You may need to reheat the chocolate to keep it liquid as you coat your truffles.

Assemble. Dip your hardened truffles into the melted chocolate, or pour the chocolate over your truffles, then sprinkle with sea salt. Leave in the freezer or fridge until they’ve hardened up. Store in the fridge for 5-7 days. Enjoy!

NOTES:
– You can use 1 1/2 cups of roasted hazelnut butter instead of making your own.
–  Instead of making truffles, you can store the chocolate hazelnut mixture in a jar in the fridge: it’s basically fancy vegan Nutella. I would add 1/4 to 1/2 cup more non-dairy milk to it if this is your plan though; it makes it creamier and more spreadable.
– If you’re having trouble rolling the truffles into balls, wet your hands so the mixture doesn’t stick to your hands.
– You don’t have to use my chocolate recipe, you can simply melt 1 cup of dark chocolate instead.
– I use and love Marphyl white sea salt, it’s my fave at the moment. Would highly recommend!