Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration.
If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3-Ingredient Not-tella) or even Banana Split Spread (heaven).
Or you can simply make a batch of Choc Hazelnut Raw Truffles and call it a night.
Makes 20 truffles INGREDIENTS METHOD Blitz hazelnuts in a food processor to a fine meal. Add coconut oil and dates and pulse to just combine. Add cacao, salt and chilli powder (if using), and blend once more. Refrigerate mixture for 30 mins to firm up, divide into 20 pieces and roll into truffles. Store in fridge. COOK’S NOTES vegan // vegetarian // refined sugar-free // dairy-free // gluten-free // soy-freeChocolate Hazelnut Raw Truffles
Earthy, rich and just a little bit sweet, these truffles are everything a chocolate hazelnut lover could want. I tend to eat them with a cup of tea but if you mashed one or two over a piece of toast I certainly wouldn’t judge…
Oh course you’re able to make these look pretty JJ. I made something similar this week and it took a long time for me to make it stop looking like you-know-what. I’d take your version of nutella over the ‘real’ stuff any day!
These hazelnut truffles look really amazing! So super chocolatey and rich! I’m in love with the pictures too, so bright and clean! 🙂
xoxo