INGREDIENTS (Makes 12 truffles)
- 180g dark chocolate, chopped
- 80ml vegan cream (Alpro or Oatly)
- 90g smooth almond butter
- 1 tbsp maple syrup
- ½ tsp vanilla
- Pinch of sea salt
- 12 whole hazelnuts, plus 60g hazelnuts for the coating, chopped
- 1 tsp coconut oil
METHOD
- Melt 80g of the chocolate in a heatproof bowl over a pan of water (don’t let the bowl touch the water) on a low heat.
- Add the vegan cream, almond butter, maple syrup, vanilla and pinch of salt and mix well until all combined into one smooth mixture.
- Place this mixture in the freezer for a few hours until it hardens, or leave it in the fridge overnight.
- Using a teaspoon, scoop out the hardened mixture and roll into a ball using your hands.
- Place one whole hazelnut into the middle of the ball and roll in your hands again to make sure it’s completely covered.
- Roll each truffle on a plate of finely chopped hazelnuts until it’s completely coated.
- Repeat until the mixture is finished and then place the truffles in the freezer for 15 minutes
- Meanwhile, melt the other 100g of chocolate with the coconut oil (over a pan of water or in the microwave on a low heat), to use for the chocolate shell.
- Remove the truffles from the freezer and use a toothpick or skewer to dip each ball into the melted chocolate.
- Leave on a wire rack with a tray underneath to catch any chocolate drips until the chocolate has hardened.
- Store in a sealed container in the fridge and enjoy!
