If you’ve never roasted hazelnuts at home, it’s something you need to put on your to do list this weekend because they taste so damn good and smell divine!
I’ve made these a couple of times now and each time I have planned on them lasting all week so that I can have a little something sweet either at work or after dinner but so far they have lasted 2 days tops. And it’s not just me that loves them, everyone who has tried them (children too) have given two sticky, chocolatey thumbs up and can’t believe that they are good for you!
They are really easy to do and super fun to make, so if you have kids they are a winner!
Like I said, you can have them for a snack any time of day but I think they go really well with coffee at the end of a meal as they are rich and satisfying so you don’t need many.
Hazelnuts are high in good fats, both monounsaturated and polyunsaturated and these can help to maintain healthy cholesterol levels.
Fats are needed by the body for many reasons, one of which being that certain vitamins and minerals (such as A, K, D and E) are fat -soluble, so can only be absorbed and then used or stored through these types of fats. The raw cacao powder is a really high source of magnesium that is fantastic for your muscles and nervous system. It also raises serotonin levels in the body, making you feel calmer and happier…do you need anymore excuses to eat raw chocolate than that?!
The third ingredient is 100% natural maple syrup. Although is does contain sugar, it is a natural source so there are no additives or preservatives and it has been far less processed than white table sugar.
- 3 tbsp raw cacao powder
- 1 cup (150 g) hazelnuts
- 3 tbsp maple syrup
Makes approximately 20 truffles
- Heat the oven to 180°c and roast the hazelnuts for 10 minutes on a baking tray, then remove from oven and allow to cool completely
- Put 20 Hazelnuts to one side and put the remaining nuts into a food processor
- If you want a really smooth paste you can rub the hazelnuts with some paper towel which will remove the dark skins before you blend them. Its a little time consuming but worth it.
- Blend until a fine crumb, then remove 2 tablespoons worth and place in a bowl (this will be used to coat the truffles at the end)
- Add the maple syrup and cacao powder to the processor and blend again for a few minutes until a smooth and creamy paste. If it’s sticking too much you can add water but do so a little at a time to prevent it becoming too runny
- Using a teaspoon take a small amount of the paste and encase a whole hazelnut and roll into a ball. If you don’t want to get messy you can use two teaspoons and roll the ball between them to round the truffle into a ball. Then place the truffle into the bowl with the crushed hazelnuts and roll around until evenly coated.
- Once all are done place into the freezer for half an hour to set. They can be kept in the freezer or in a airtight container in the fridge