These truffles are the answer to:
“I just made hazelnut milk, but I have no idea what to do with the left over pulp?!”
You will likely find that your intake of raw vegan hazelnut milk goes up as you fall in love with these light little truffle balls, and you will be looking for any excuse to make more!
These truffles would also make great “raw cake pops” as they could easily be stuck onto sticks & served.
- 1 cup roughly – left over “wet” hazelnut pulp (hazelnut milk recipe below)**
- 1/2 cup raw cacao powder
- 1 cup medjool dates (8-10) pits removed (can be soaked 20 minutes)
- pinch sea salt
- 2 TBS maple syrup
**can also use 1 cup hazelnuts in place of hazelnut pulp
In food processor, blend hazelnut pulp and cacao powder. Add in dates, pinch sea salt, blend. Add in a little maple syrup to help “stick” together. Roll into balls, and then roll into chopped hazelnuts. Drizzle with raw chocolate. Chill. Serve!
- 1/3 cup chopped hazelnuts
- optional: raw chocolate drizzle (recipe below)
Raw Chocolate Drizzle:
- 2 TBS coconut oil, melted
- 2 TBS cacao powder
- 1 TBS maple syrup
Mix ingredients together, melt in food dehydrator, or double boiler. Drizzle over chilled truffles, place in fridge to “set”. Coconut oil chocolate drizzle firms up nicely when chilled.
Raw Hazelnut Milk Recipe:
- 1 cup raw hazelnuts
- 4 cups water
Blend nuts & water in a blender. For best results use a Vitamix. Once nuts & water are blended well into a milky liquid, strain through a Nut Milk Bag. Pour “milk” into a mason jar to drink later, or blend with 1 date or 1 TBS sweetner, and a vanilla bean, and enjoy! Use leftover “pulp” in truffle recipe above.