Sunday, December 18, 2016

Chocolate Hazelnut Truffles w/ Macadamia Nut Center (Repost)

Store-bought candy can't compare to the fresh, creamy taste of homemade chocolates. If you’re looking for a holiday treat for guests or for gifts, these truffles are guaranteed to deliver the “wow” factor.

My Paleo Marin Rating: 5 Persimmons


1 cup blanched hazelnuts

To blanch the hazelnuts: 
3 tablespoons baking soda
2 cups water

1/2 cup cacao powder
1 teaspoon vanilla extract
1/4 cup expeller-pressed coconut oil 
1/4 cup agave syrup
1/4 cup almond milk

12 halved macademia nuts 
1 cup blanched hazelnuts coarsely chopped) (or 1 cup slivered almonds (chunky pieces - not flat), coarsely chopped)  
1 bar Ghiradelli 100% dark chocolate
1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)


To blanch the hazelnuts:

1.  Boil 2 cups of water in a pan.  Add 3 tablespoons of baking soda.  At 3 1/2 minutes, take one out and put it under cold running tap water.  If the skin peels off, the rest of the nuts are ready to be drained in a colander, with cold water running over them as they are peeled and put aside.  For a good video on this, see

2.  When the hazelnuts have cooled down, dry them with paper towels, and grind them in a food processor.

3.  In a medium bowl, combine the ground hazelnuts, vanilla extract, cacao powder, agave syrup, coconut oil and almond milk until combined.

4.  Place in the fridge for 20-30 minutes until firm.

5.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls).  Insert the half macademia nut into the bottom of the ball and cover over with the mixture.  Roll each ball in the chopped slivered almonds until it is coated with nuts.  Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.

6.  Chop the chocolate bars into slivers of chocolate with a knife. Set aside about 1/2 bar. Melt the chocolate in a small pan that has been placed over a pan with 2” of boiling water in it.  Heat the chocolate until the temperature reaches 88 degrees F. Whip in the remaining chocolate with a wooden spoon until a sheen and gloss appears.

7 Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper.  Sprinkle the tops with sweetened shredded coconut (optional).

8.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week, or freeze for later.
*recipe adapted from

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree

My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


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