The cacao butter and cacao paste adds an incredibly silky, almost buttery texture to it. A melt in the mouth kinda treat that also makes a perfect edible gift!

For the white chocolate glazing I have used almond milk powder, but any other plant-based milk powder or protein powder should work as well. As always this recipe for white chocolate truffles is vegan, gluten-free.

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Chocolate Truffles (Vegan, Gluten-free, No Dates)

The cacao butter and cacao paste of this vegan and gluten-free chocolate truffles adds an incredibly silky, almost buttery texture to it. A melt in the mouth kinda treat that also makes a perfect edible gift!

Course Truffles

Cuisine German

Diet Gluten Free, Vegan

Keyword chocolate, Hazelnut, soy-free, Truffles

Servings 25 truffles

Ingredients

For the chocolate truffles:

• 140 g hazelnuts soak them in water for at least 12 hours, the rinse and drain
• 30 g cacao paste melted
• 30 g cacao butter melted
• 2-3 tablespoon coconut sugar depending on how sweet you like it
• 2 tablespoon FAIR-TRADE cocoa or cacao powder

For the white chocolate glazing:

• 40 g cacao butter melted
• 3 tablespoon plant-based milk powder

Instructions

• After soaking the hazelnuts for at least 12 hours, rinse and drain them. Place them in a high-speed blender or food processor and blitz to small crumbles.
• Transfer hazelnut crumbles into bowl. Stir in remaining ingredients to combine.
• Take small scoops of dough and roll them into small balls. Place in freezer while preparing the white chocolate glazing.
• For the white chocolate glazing, melt the cacao butter in a cup that sits in a bowl with warm water. Stir in the plant-based milk powder and stir to dissolve. It may take a little, please be patient
• Stick one ball at a time onto a wooden skewer, then dip it into the white chocolate, rotate it slightly to help the chocolate spread evenly. You may want to drizzle some extra chocolate over it before drizzling with garnish of your choice (I used chopped cacao nibs).
• Stick the skewer with the truffle into a jar and let cool down a little before taking it off. Best stored in fridge.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve been playing with the idea of some kind of bliss ball that is nut-free and relatively low-fat for some time. Millet seems to be a fabulous ingredient for this kind of recipe. Add the chocolate layer on top and you enter a whole new level of treat! Yum!

The millet allows for a super fluffy, soft and light interior. The additional chocolate adds flavour and an ultimate surprise when popping one of those delicious truffles into your mouth. These could make a perfect home-made gift for your valentine!

As always this recipe for millet chocolate truffles is vegan, gluten-free, without refined sugar and this time also nut-free and mostly low-fat.

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Millet Chocolate Truffles (Vegan, Gluten-free, Nut-free)

The millet of this vegan and gluten-free chocolate truffles allows for a super fluffy, soft and light interior. The additional chocolate adds flavour and an ultimate surprise when popping one of those delicious truffles into your mouth. These could make a perfect home-made gift for your valentine!

Course Truffles

Cuisine American

Diet Gluten Free, Vegan

Keyword Balls, chocolate, fruit-sweetened, Millet, No Refined Sugar, nut-free, Truffles

Servings 30 Truffles

Equipment

• high-speed blender

Ingredients

For the truffles:

• 100 g uncooked uncooked
• 250 ml water
• 140 g dates pitted and diced
• 30 g FAIR-TRADE cacao or cocoa powder
• 2 tablespoon water

For the chocolate:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cacao or cocoa powder
• 30 g coconut sugar preferably finely ground (or more if you like it sweeter)

Instructions

• Place millet and water in a small pot, cover with lid and bring to the boil. Let simmer on low heat for 10 to 15 minutes until the moisture is soaked up, with the lid slightly opened. Then let rest covered for 10 minutes. The millet should have become fluffy. Let cool down completely before the next step.
• Pulse the dates in a high-speed blender to fine crumbles. Add to the millet.
• Sift in cacao or cocoa powder and mix well. Add just enough water to form a knead-able dough.
• Form the balls and place in fridge or freezer while preparing the chocolate.
• For the chocolate place all ingredients into a cup that sits in a bowl with hot water. Stir well to dissolve.
• Use a wooden skewer to pick up one ball and then dip it into the chocolate. Allow to cool a little before picking up the next ball (I use a whole bunch of wooden skewers and place them into a glass to let cool down the chocolate). Garnish to your liking while the chocolate is still soft. Best kept chilled.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.