Chocolate Hazelnut Truffle Squares

PREP 30 mins
TOTAL 30 mins

INGREDIENTS :

    For the Base Layer

    • 1 cup chopped roasted hazelnuts
    • 2 tbsp maple syrup
    • 2 tbsp coconut oil
    • 3 tbsp cacao powder

    For the Fudgy Chocolate Hazelnut Truffle Layer

    • 1/2 cup hazelnut butter
    • 1/2 cup cacao powder
    • 1/4 cup coconut oil (I use the deodorised version here, which has no coconutty smell or taste - this means it doesn't distract from the subtle hazelnut flavor)
    • 1/4 cup maple syrup
    • 1/4 cup almond milk
    • 1 tsp vanilla extract

    For the Crunchy Hazelnut Layer

    • 1 cup chopped roasted hazelnuts

    For the Chocolate Drizzle

    • 1/4 cup chopped dark chocolate
    • 1 tsp coconut oil

    DIRECTIONS :

    1. To make the base layer, place all the ingredients in a food processor and combine for 10 seconds, until it's combined but still has visible chunks of hazelnuts in it. Transfer to a foil-lined 5x3" container (it doesn't have to be oven-proof as this recipe requires no baking!). Place in the fridge while you make the filling.
    2. To make the filling, place all the ingredients in a bowl set over a pan of simmering water (a double boiler), then stir well when everything's melted to form a smooth, dark mixture. Taste and add more maple syrup if necessary (this will depend on things like how sweet your cacao powder is and what level of sweetness you're used to!). Remove the base layer from the fridge, then pour the filling over the base and smooth over with a spatula. Transfer to the fridge for 10 minutes to let it firm up just a little.
    3. To create the crunchy hazelnut layer, sprinkle the chilled filling evenly with the crunchy roasted chopped hazelnut pieces. Melt the chocolate and coconut oil in double boiler or in the microwave, then drizzle the chocolate evenly over the hazelnut pieces. Finally, transfer the container to the fridge and let firm up for at least 8 hours.
    4. Using the foil, remove from the container. With a sharp knife, cut into sixteen small squares. Serve immediately or place in an airtight container and store in the fridge until you're ready to eat them - they melt fast! Enjoy!

    by

    INGREDIENTS :

      For the Base Layer

      • 1 cup chopped roasted hazelnuts
      • 2 tbsp maple syrup
      • 2 tbsp coconut oil
      • 3 tbsp cacao powder

      For the Fudgy Chocolate Hazelnut Truffle Layer

      • 1/2 cup hazelnut butter
      • 1/2 cup cacao powder
      • 1/4 cup coconut oil (I use the deodorised version here, which has no coconutty smell or taste - this means it doesn't distract from the subtle hazelnut flavor)
      • 1/4 cup maple syrup
      • 1/4 cup almond milk
      • 1 tsp vanilla extract

      For the Crunchy Hazelnut Layer

      • 1 cup chopped roasted hazelnuts

      For the Chocolate Drizzle

      • 1/4 cup chopped dark chocolate
      • 1 tsp coconut oil

      DIRECTIONS :

      1. To make the base layer, place all the ingredients in a food processor and combine for 10 seconds, until it's combined but still has visible chunks of hazelnuts in it. Transfer to a foil-lined 5x3" container (it doesn't have to be oven-proof as this recipe requires no baking!). Place in the fridge while you make the filling.
      2. To make the filling, place all the ingredients in a bowl set over a pan of simmering water (a double boiler), then stir well when everything's melted to form a smooth, dark mixture. Taste and add more maple syrup if necessary (this will depend on things like how sweet your cacao powder is and what level of sweetness you're used to!). Remove the base layer from the fridge, then pour the filling over the base and smooth over with a spatula. Transfer to the fridge for 10 minutes to let it firm up just a little.
      3. To create the crunchy hazelnut layer, sprinkle the chilled filling evenly with the crunchy roasted chopped hazelnut pieces. Melt the chocolate and coconut oil in double boiler or in the microwave, then drizzle the chocolate evenly over the hazelnut pieces. Finally, transfer the container to the fridge and let firm up for at least 8 hours.
      4. Using the foil, remove from the container. With a sharp knife, cut into sixteen small squares. Serve immediately or place in an airtight container and store in the fridge until you're ready to eat them - they melt fast! Enjoy!

      by

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