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Vegan Chocolate Hazelnut Truffles (Gluten Free, Paleo)

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  • Author: Katie
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 17-18 truffles 1x


Homemade Vegan Chocolate Hazelnut Truffles with a creamy, date sweetened filling, a hazelnut crunch topping and a dark chocolate coating.  This recipe is easy to make, Paleo, Vegan and perfect for a healthy dessert or holiday party.




Hazelnut Crunch Topping

  • 1/3 cup chopped hazelnuts

Chocolate Coating


Make the Filling

  1. Combine dates and hazelnuts in a food processor. Make sure to remove the pits from the dates! Blend well.
  2. Add in the remaining filling ingredients: almond butter, coconut cream, cacao powder and salt. Blend in the food processor until the mixture starts to clump.

Make the Hazelnut Crunch Topping

  1. Using a large knife, chop the hazelnuts for the topping. Place the chopped hazelnuts into a small bowl.
  2. Grab a small cookie scoop (one tablespoon in size) to scoop the filling and then drop it into the small bowl of chopped hazelnuts. Press the hazelnuts into the dough and use your hands to form the truffle into a ball.

  3. Place the coated truffle on a lined baking sheet. Repeat until all of the filling has been coated and shaped into balls.

Freeze Truffles

  1. Freeze the truffles for at least an hour to harden.

Make the Chocolate Coating

  1. Place the chocolate and coconut oil in a small sauce pan. Melt on the stove top over low heat, stirring frequently. Once fully melted, remove chocolate from heat and turn off burner.
  2. Grab the truffles from the freezer. One at a time, dip the truffles into the melted chocolate, coating completely. Place the truffles on a parchment lined baking sheet to dry.
  3. After all of the truffles have been dipped, drizzle any extra chocolate over the truffles. Before the drizzled chocolate has a chance to set, add a pinch of salt to each truffle.

  4. Set in the fridge or freezer a few minutes to fully set.


*use just the cream from a can of full fat coconut milk or a can of coconut cream.  If the cream and the water are not separated, refrigerate the can of coconut overnight.