I would definitely say that these are better than the original!

These truffles are perfectly sweet, beautifully nutty with a lovely chocolate flavor and they're coated with rich chocolate and little hazelnut bites.

On top of that they're even refined-sugar, oil-free and super duper easy to make.

So, without any further ado let's jump to the recipe!



-packed 3/4 cup/120g pitted dates

-1/2 cup/60g oat flour

-1/3 cup/40g grounded hazelnuts

-2 TBSP cocoa powder

-2 TBSP plant milk

-2 TBSP nut butter of your choice (I recommend hazelnut butter)

-14 roasted whole hazelnuts


-125g melted vegan chocolate

-a handful crushed hazelnuts

-1 TSP coconut oil (optional)


1. Give all the ingredients for the filling except the whole hazelnuts a food processor and process for about 3-5 minutes until it's a smooth dough.

2. Shape the dough into 14 truffles (about 1 TBSP each) and press a whole hazelnut in the center of each truffle.

3. Roll between your palms until the hazelnut 'disappears' in the truffle, place them on parchment paper and freeze for 30 minutes.

4. Meanwhile melt the chocolate, hazelnuts and the coconut oil, coat the truffles and refrigerate them until set.

5. Enjoy!

Try them yourself and tag me with #fitgreenrecipes on Instagram­čĺÜ

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