These 4-ingredient vegan hazelnut chocolate truffles are so easy to make and taste divine! They contain no dairy or coconut milk. Perfect for chocolate hazelnut lovers and makes a great post-dinner treat.
These truffles are inspired by the orange truffles I made this time last year for Christmas. Instead of using cashews, I used hazelnuts and omitted the orange zest for a simple hazelnut chocolate truffle version.
I feel like I’ve made a few hazelnut recipes recently, like this chocolate hazelnut granola and these hazelnut protein bars. I don’t know what it is, I guess I just LOVE hazelnut and chocolate. To be fair, it is a match made in heaven, I don’t think many would argue with that statement. Nutella is popular world wide for a reason. Nuts in general pair well with chocolate, but none as well as hazelnuts.
Why I love these 4-ingredient vegan hazelnut chocolate truffles:
These truffles have the smoothest, creamiest texture without any dairy in sight! I also avoided using coconut milk because it can add a very strong coconut flavour. I felt it wasn’t fitting for this recipe since I wanted the star ingredient to shine, which is hazelnut.
I love these 4-ingredient vegan hazelnut chocolate truffles not only because they taste amazing, but they also only call for 4 INGREDIENTS! You know how much I love my simple, few ingredient recipes.
I roasted the hazelnuts first for 10 minutes to make them easier to blend, but also to bring out the hazelnut flavour. You can remove the skins off the hazelnuts once they’re roasted and cooled down, but I prefer to keep them on. It doesn’t affect the taste or texture and it’s packed with antioxidants, so why remove them?!
Once the roasted hazelnuts have cooled, all you have to do is blend them with milk, pour the mixture into a saucepan and heat along with the chocolate and coconut oil until everything is melted. Allow the mixture to set in the fridge for 4 hours, shape into balls then dip in more dark chocolate.
As I don’t like my desserts too sweet, I didn’t feel the need to add extra sweetener. You may want to taste the truffle mixture before it goes into the fridge to set so you can adjust the sweetness if you feel it needs more. You have the option of adding a little bit of maple syrup or sugar.
What you need to make these 4-ingredient vegan hazelnut chocolate truffles:
Hazelnuts – I used regular hazelnuts with the skin on. I didn’t remove the skin, but feel free to do so if you prefer. I don’t feel it affects the taste or the texture of the truffles, so why bother. Plus the skin contains fibre and antioxidants, so why not take advantage of that, right? I roasted the hazelnuts first for 10 minutes to make them easier to blend, but also to bring out the hazelnut flavour.
Milk of choice – You can use dairy or dairy-free milk. I usually use oat milk because it’s often what I have available in the fridge. Hazelnut milk would work great as it will enhance the hazelnut flavour!
Dark chocolate – I love the taste of dark chocolate in desserts. I’ve always preferred dark chocolate to milk chocolate, but especially in a truffle recipe. I always use dark chocolate that contains 70% cocoa solids or above. It adds so much richness, but also help the truffles set better than milk chocolate does. Disclaimer – I haven’t tried using milk chocolate to make this recipe, so I’m not sure how well it will work. If you decide to use milk chocolate, please do so at your own risk.
Coconut oil – I only used 2 tbsp in the whole recipe to help the truffles set since we’re not using cream or coconut milk that contain a lot of fat. I didn’t use enough for the coconut flavour to come through. Butter/dairy-free butter should also work, but again I haven’t tried either in this recipe.
How to make these 4-ingredient vegan hazelnut chocolate truffles:
Preheat oven to 180C/160C fan/350F.
Spread the hazelnuts on a baking tray lined with baking paper. Bake for 10 minutes, then leave to cool.
Add to a blender along with the milk and blend until smooth.
Pour into a saucepan and add the dark chocolate, coconut oil and maple syrup (if using any).
Heat on a medium heat until everything is melted and you have a smooth mixture.
Pour into a wide dish and chill in the fridge until set (around 4 hours).
Shape into balls, then dip in melted dark chocolate.
Optional – top with a sprinkle of chopped hazelnuts for decoration.
Return to the fridge until the chocolate is set. Enjoy!
These 4-ingredient vegan hazelnut chocolate truffles are:
- Vegan
- Dairy-free
- Gluten-free
- Made with only 4 ingredients
- Healthier than your average chocolate truffle
- Made without coconut milk
- Super easy to make
- A great lighter post-dinner treat
- Great to serve at dinner parties/Christmas parties
- Super decadent
- Taste absolutely delicious!
How to store your 4-ingredient vegan hazelnut chocolate truffles:
These 4-ingredient vegan hazelnut chocolate truffles are best stored in an air-tight container in the fridge. They keep for 4 days. You can half the recipe is you don’t want to make so many truffles.
4-Ingredient Vegan Hazelnut Chocolate Truffles
Ingredients
- 100g hazelnuts
- 160ml unsweetened almond milk
- 150g dark chocolate 70% cocoa solids or above
- 2 tbsp coconut oil
- 1 tbsp maple syrup Optional
For the chocolate coating
- 150 g dark chocolate 70% cocoa solids or above
Instructions
- Preheat oven to 180C/160C fan/350F.
- Spread the hazelnuts on a baking tray lined with baking paper. Bake for 10 minutes, then leave to cool.
- Add to a blender along with the milk and blend until smooth.
- Pour into a saucepan and add the dark chocolate, coconut oil and maple syrup (if using any).
- Heat on a medium heat until everything is melted and you have a smooth mixture.
- Pour into a wide dish and chill in the fridge until set (around 4 hours).
- Shape into balls, then dip in melted dark chocolate.
- Optional – top with a sprinkle of chopped hazelnuts for decoration.
- Return to the fridge until the chocolate is set. Enjoy!
Nutrition
These truffles are real delight!
Thanks Nadia
Made them yesterday but made half a batch and they were still so delicious 🤤
But I have to ask how you blend them because my mixture still wasn’t 100% smooth