Raw Chocolate Hazelnut Truffles Recipe

Raw Chocolate Truffles

The problem with working from home is that the kitchen is a powerful distraction.

Oftentimes I’ll be typing away, working on an assignment, fielding email, or straightening up notes from an interview or field trip, and a wonderfully seductive thought will pop into my head.

“Should I start slicing zucchini for roasting tonight?”
Or: “How about I spatchcock a chicken and try a new marinade for it?”
Or maybe: “Will the apples that the neighbor’s daughter brought from her garden keep for much longer, or should I hurry up and make Gâteau de Mamy?”
And also: “Boy, do I wish I had some raw chocolate truffles to nibble on!”

It’s all I can do not to jump up from my chair and dash into the kitchen; I call it culinary procrastination.

Channel your inner kindergartener and roll little balls of chocolate dough between your palms. The result is absolutely delicious, with a vibrant chocolate flavor and a rich, lightly nubby texture from the nuts.

Regarding the truffles, the idea came about as I was writing a story on raw chocolate for my column in ELLE à table. “Raw” chocolate is chocolate that is processed at low enough a temperature to preserve a maximum of antioxydants and minerals. The concept is disputed, especially in the absence of any certification system — I recommend you read Stephanie Zonis’ in-depth article on the subject. But since raw cacao powder is easily available, and can be used to make all sorts of interesting, raw-inspired preparations with alternative sweeteners and high flavor, I’m totally on board.

As one might expect, it’s hard to research the topic without wanting to get all practical, and within minutes I had abandoned my computer and was happily whizzing and shaping and dusting these two-bite treats.

The good news is (for my editor at least) it didn’t keep me away from my desk for very long, as this is a super easy and quick process. First, you’ll grind some nuts. I used hazelnuts and sunflower seeds here, but you could substitute whichever nuts you prefer (think almonds, walnuts, macadamia, pecans…), and I like a combo. Then, you’ll process some pitted dates with salt, spices (I use the cinnamon I love and/or freshly ground cardamom), and raw cocoa powder. Finally, you’ll pour in some gently melted coconut oil and honey (rice syrup for you vegans) to bind everything together.

Raw Chocolate Truffles

All that’s left to do then is to channel your inner kindergartener and roll little balls of dough between your palms, then toss in a bowl of grated coconut or cocoa powder to coat. The result is pretty and appetizing, and more important, it is absolutely delicious, with a vibrant chocolate flavor and a rich, lightly nubby texture from the nuts.

Such a welcome pick-me-up in the middle of a work project, and the purrrfect treat to savor while watching your favorite series at night when the kids are in bed.

I want to know!

Do you eat raw chocolate yourself, and what’s your favorite brand? Have you ever made your own raw chocolate confections? Does the kitchen ever draw you away from what you should really be doing, you culinary procrastinator you?

I hope you try making these truffles, and when you do, please share the pictures on social media using the hashtag #cnz.

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

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Raw Chocolate Hazelnut Truffles Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Makes 20 to 25 truffles.

Raw Chocolate Hazelnut Truffles Recipe

Ingredients

  • 60 grams (1/2 cup) raw hazelnuts
  • 60 grams (scant 1/2 cup) raw sunflower seeds
  • 100 grams (3 1/2 ounces) pitted Medjool dates (or other soft dates), about 5
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon (I use fresh cinnamon from Cinnamon Hill)
  • 80 grams (2/3 cup) raw cocoa powder + 2 tablespoons for coating
  • 2 tablespoons coconut oil
  • 2 level tablespoons honey (or rice syrup for vegans)
  • 2 tablespoons unsweetened grated coconut

Instructions

  1. In the bowl of a mixer or blender, process the hazelnuts and sunflower seeds in short pulses (this is to avoid overheating) until you get the consistency of breadcrumbs.
  2. Raw Chocolate Truffles
  3. Pour into a mixing bowl.
  4. In the bowl of the mixer, process the dates with the salt, cinnamon, and cocoa. Add to the bowl and mix well.
  5. Raw Chocolate Truffles
  6. In a small saucepan, melt together the coconut oil and honey over gentle heat. Pour into the bowl and stir well with a fork or dough whisk until the dough comes together.
  7. Raw Chocolate Truffles
  8. Roll the dough into balls, 2 to 3 cm (1 inch) in diameter, between the palms of your hands, and place them on a tray lined with parchment paper.
  9. Raw Chocolate Truffles
  10. Put 2 tablespoons cocoa powder in a shallow bowl and roll a third of the truffles in it. Repeat with another third of the truffles and the grated coconut in a clean bowl, and leave the last third plain.
  11. Raw Chocolate Truffles
  12. Allow to set in the refrigerator for 2 hours, then transfer to an airtight container and keep in the fridge. The truffles can be eaten straight from the fridge, or you can allow them to come to room temperature 1 hour before serving.
http://chocolateandzucchini.com/recipes/candy-mignardises/raw-chocolate-hazelnut-truffles-recipe/
  • i get distracted even when i’m not at home. i was trying to study at a cafe, and got distracted by my friend’s matcha waffle and started looking up recipes for that instead, oops.

    i love chocolate and hazelnut together! i’ve never done raw chocolate before, but it sounds really interesting and i might have to try during my next procrastination session (:

    • I can see how a matcha waffle would be impossible to block out of your mind. :)

  • Janette

    Just made some today. A combo of almond, cashew, dates, raisins, raw cocoa, cocoa nibs and orange extract. So delicious!

  • Stephanie_The_Recipe_Renovator

    Culinary procrastination. Yes. Been there, done that. Many times. These look amazing.

  • Beck @ Golden Pudding

    I do love raw chocolate, though I prefer those made with solid sugars i.e. coconut rather than liquid sweeteners like agave as the texture is more like standard chocolate. My favourite brand is https://lovingearth.net. I actually have some organic cacao butter, so might try making these using that rather than the coconut oil :)

  • Anna

    I actually make these quite frequently. Easy to assemble and nutritious. Ended up putting them in mini-cupcake holders for better presentation after someone questioned what I was consuming :-D I do as well enjoy raw chocolate but prefer regular dark any time.

  • Julia

    These will have to go on my Christmas baking list!

  • Craig Thomas

    My favorite brand of raw chocolate is Pana (Australia), especially their Fig and Wild Orange variety. I also love the tiny square truffles from Rrraw (France). Both of which are available at my Biocoop, Le Retour à la Terre and at Les Nouveaux Robinson. The Bioccop has also just started carrying goldenberries and sunflower seeds in raw chocolate with probiotics from Planet Organic (UK). I gulped them down within five minutes.

    • I love Pana too! And maybe it’s best if I don’t come across those goldenberries and seeds. ;)

  • NotJoking

    I was finally able to locally source coconut oil. It makes the best apple crumble/crisp ever, so this weekend I’m going to make a rhubarb crumble/crisp. Also, is wonderful for Indian, Caribbean and Southeast Asian recipes. Wish it had been available years ago.

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