No Bake Hazelnut Truffles
This decadent combination of roasted hazelnuts and rich chocolate is a treat for any occasion; a delicious snack, after-dinner delight, or even perfect for a birthday celebration. Hazelnuts add a complex flavour profile, but also benefit us with many minerals, vitamins, antioxidants, and healthy fats. Reminiscent of an Italian chocolate treat, this is a healthier alternative to add to the repertoire.
Makes 8 balls
Ingredients
- 160g hazelnuts
- 50g almond meal
- 1 ½ Tbsp maple syrup
- 1 ½ Tbsp coconut oil
- 2 Tbsp raw cacao powder
- 2 Tbsp coconut cream
- 2 tsp vanilla essence
- Pinch of salt
To Serve
- Raw chocolate for coating
Method
Preheat the oven to 180°C.
Roast the hazelnuts in a baking tray for approximately 10-15 minutes, until golden. Take out of the oven and de-skin by rolling in a clean tea towel.
Keep a handful of the hazelnuts aside for later. Place the remaining nuts in a food processor along with the almond meal, maple syrup, coconut oil, cacao powder, coconut cream, salt and vanilla essence. Blend until it creates a sticky but textured paste.
Roughly chop the hazelnuts that were set aside – these can be larger pieces. Divide the paste into 30-35g sections, you should have about 8 pieces and then form them into balls add a pinch of the chopped nuts. We suggest slightly flattening each piece of mixture in your hand before placing some nut chunks onto it and forming a ball around them – the nuts will add a layer of crunch throughout the truffle.
Place the rolled balls on a tray and place in the fridge to cool while preparing the chocolate.
Allow the chocolate to cool to about 26 – 28°C before coating the truffles. We use a fork to hold the truffle in place while dunking it in the chocolate. Sprinkle with a little bit of remaining hazelnut dust to garnish and then place back in the fridge to harden before enjoying.
Store refrigerated in an airtight container for up to a week, if they last until then.
Aro Ha Raw Chocolate
Our incredibly simple Aro Ha chocolate encompasses all the goodness of raw cacao – a true superfood – with none of the additives and sugar that get added to most. Raw cacao comes from the cacao plant – Theobroma cacao. This Latin name means ‘food of the Gods’ and the indigenous South Americans knew instinctively that cacao nourished them on many levels. Modern research has identified that cacao is packed with iron, magnesium, calcium and is rich in flavanols and polyphenols which reduce inflammation, it improves blood flow, regulates hormones and improves our moods. Here’s how to make your own delicious food of the gods at home.
150ml
Ingredients
- 85g raw cacao butter
- 55g raw cacao powder, sifted
- 20g coconut nectar, maple syrup or other liquid sweetener of your choice
Method
Heat the cacao butter in a double boiler until melted. Remove from heat and add in cacao powder and coconut nectar. Whisk well until smooth and glossy.
To make chocolate bark, line a small tray with baking paper and pour the liquid chocolate onto the paper in a puddle. Sprinkle with toppings of your choice and place the tray in the freezer to set for 30-60 minutes (we find the freezer does a better job than the fridge and sets the chocolate much faster).
Alternatively, you can make individual chocolates by pouring the melted mix into silicone moulds and set in the freezer. If using the chocolate to dip, wait until it has cooled down between 26°C and 28°C.
Evolve
You can sprinkle toasted chopped nuts, hemp hearts, bee pollen, pinch of salt or dried fruits on top of the chocolate before setting in the freezer. Or you could add a drop of food-grade essential oil such as orange or peppermint while you whisk in the cacao powder and coconut nectar.
Recipe extracted from Plant to Plate by Aroha Wellness Retreat
RRP $149.99
