Crispy Hazelnut Truffles

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  • Total Time: 90-120 mins
  • Makes: 30 servings

These Crispy Hazelnut Truffles are the cleaner ingredient variety knock-off of a popular truffle sold around the holidays. They will make a great addition to your holiday dessert platter or if you are looking for a yummy decadent food gift to give. They are easily made vegan by choosing to substitute your favorite allergen-free chocolate chips. Wrap them individually in some gold foil if you want to be a little extra. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • Tools- 30 toothpicks, cookie sheet, Beyond Gourmet parchment paper, space in your freezer

    2/3 cup of Eliot’s hazelnut butter

    4 tablespoons of Wholesome organic agave syrup

    1 cup of Bob’s Red Mill almond flour (or sub hazelnut flour if you can find it)

    30 whole hazelnuts plus a couple extra tablespoons of chopped hazelnuts for sprinkling

    2-3 cups of crispy rice cereal, I used sprouted brown rice cocoa crisp cereal.  You could also use crushed hazelnuts as a substitute for the cereal, but you will need to adjust the amount lower than 2 cups.

    1 10 ounce package of Equal Exchange semi-sweet chocolate chips (you can sub allergen-free chocolate chips here to make it vegan or any flavor chocolate of your choosing)

    1-2 tablespoons of Dr. Bronner’s coconut oil

    a pinch of Frontier Co-op fine salt

Directions

    1. Make sure you have room in your freezer to place the truffles before you do anything else.  You will need to freeze before dunking.
    2. Line a cookie sheet with parchment paper.
    3. Even if your hazelnuts are pre-toasted, warm them up in a sauté pan to release the oils again to get that depth of flavor.
    4. In a mixing bowl, stir together your hazelnut butter, agave syrup (you could use honey or maple syrup but it may change the flavor), almond or hazelnut flour and a pinch of salt.
    5. Pop this in the refrigerator for 15-30 minutes.
    6. Place crispy cereal or crushed hazelnuts in a bowl.
    7. Using a teaspoon, scoop the filling and placing one whole hazelnut nestled in the center and roll mixture into a ball.  Roll that ball into the cereal and then gently pack the cereal into the ball with your hands keeping that circular shape.  Place on a tray or plate or cookie sheet that will hold about 30 truffles, whatever is going to fit into your freezer.  You should have roughly 30 truffles give or take.
    8. Freeze about 30 minutes or longer.
    9. Right before taking the truffles out, melt your chocolate with some coconut oil to thin it out a bit.  You can use the microwave method of 25 seconds at a time, stirring in between or use a double boiler.
    10. Using a toothpick for each truffle, you will insert a toothpick into the frozen truffle and dunk into the chocolate.  Leave the toothpick in the truffle and place the truffle back on the frozen tray.  Continue with all the truffles, leaving the toothpick in every one.  The truffles are frozen and the tray is cold, the chocolate will set a lot quicker and it also keeps your truffle from falling apart while being dunked.
    11. Once you are done dunking all truffles you can go back and gently twist the toothpick out of each truffle.
    12. Scoop a small portion of leftover chocolate out of the bowl and place over the toothpick hole and spreading out over the top of the truffles.  Sprinkle extra chopped hazelnuts or even a smoked sea salt, on top of the wet chocolate and let the chocolate set at room temperature or in the fridge.  You can keep these in the fridge or at room temperature but you will definitely want to eat them at room temperature to get the full flavor profile.

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