Typically chocolate truffles are considered a cheat meal and super indulgent because they are made with heavy cream to make the ganache filling! But for those of us on a health kick following a dairy-free or paleo diet, we have ensured you get your chocolate craving satisfied with these truffles that substitue heavy diary cream with either almond or coconut milk. Take a walk on the dark side of healthy indulgance and you won’t be able to go back – we bet that you won’t be able to stop at just one melt in your mouth truffle!
How can it be, when it’s melted chocolate and roasted hazelnuts!!! Get
- 12oz L’exclusif dark chocolate
- 1cup almond milk (can substitute with coconut milk as well) ·
- 1 Tbsp maple syrup (You can add more depending on how indulgent you want the recipe to
- be) ·
- 1 tsp vanilla extract (optional)
For the coating:
- 1 cup roasted chopped hazelnuts
- 1/2 cup cocoa powder
- Dash of cinnamon powder
- In a large skillet, heat the almond milk, chocolate and maple syrup.
- Stir and mix until combined.
- Remove mixture and set the bowl in the fridge for 2-3Hrs, until firm.
- Roll the mixture into balls.
TIP: You could also use a melon baller to get evenly-sized truffles.
- Cover the balls in cocoa powder and cinnamon by rolling them in it by hand.
- Roll each ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as you go. Place on a baking tray lined with parchment paper, then repeat for all the remaining truffles. Place in the fridge for at least an hour to harden.
- When the truffles are firm, you could dip the truffles in melted chocolate one by one, working quickly. Leave to set in the fridge for 10-15 minutes, then serve!
These healthy truffle balls can be stored in an airtight container and can be your muse for indulgence as and when you like. Get the ingredients for this recipe at Nature’s Basket. Shop online or find the nearest store on. Click here.