Hazelnut Truffles


  • 8 Medjool Dates
  •  1 1/4 Cup toasted Hazelnuts
  • 2Tbsp Raw Honey
  • 3 Tbsp Cacao Powder
  • 1/4 Cup Almond milk
  • 1 Tbsp Tahini
  • 1 Tbsp Coconut Manna
  • 1 Tbsp Sesame seeds oil
  • 1/4 Tsp Vanilla Extract
  • 1 drop Lemon Essential Oil
  • 1 Pinch of salt


Set aside 1/4 cup of the toasted hazelnuts for the chopped outside layer and a few whole ones for the inside of the truffles.

Put all remaining ingredients in a high speed blender to create a paste.

Start assembling the truffles by making small balls with your hands and inserting a whole hazelnut in the middle. Roll them in chopped hazelnuts. Refrigerate for about 1 hour and serve.


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