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These truffles are the best thing that happened to vegan chocolate lovers after the discovery of Coconut Milk Chocolate.

I was craving creamy truffles with hazelnut flavor and nothing I bought was cutting it. As a matter of fact I bought a few too many chocolates and they were all laying around open and untouched.

So I grabbed one bar of swiss dark chocolate that I didn’t care for and I threw 1/3 of the bar on the stove in a double boiler. (adjust quantities)

Are you ready for the rest of my “story” 🙂

Ingredients needed for a very small batch (around 6 truffles and some extra lick-the-spoon; eat-while-you-cook extras) :

1/3 Block of melted dark chocolate

10 or more roasted hazelnuts (freshly roasted is the best) – a few powdered or chopped ones and a few whole ones for decoration.

Cacao powder for dusting and 1 tbsp mixed into the melted choco mix

3tbsp more or less depending on your sweetness preferences of palm sugar (dates could work)

and here we go with the secret ingredient:

1/2 an avocado!!! It adds a buttery touch to the truffles.

OPTIONAL but a Fabulous Ingredients:

Chipotle

Some Fancy Salt

Coconut for rolling

After the chocolate has melted add in the palm sugar and ground hazelnuts. When it cools off a bit add in the avocado and mash it.

I have been loving the hazelnut everything theme lately. We even received a gift – The nutcracker. The most magical childrens’ book that my daughter and I are simply in love with. It is the orchestra version with music playing on each page. Famous melodies that we all somehow connect to the holidays. I shared it quite a bit on Insta Stories and Ig. Here is Lotus dancing to it 🙂
This is the exact book.  Funny enough “THE NUTCRACKER” is translated “THE HAZELNUT CRACKER” in Bulgarian.

BON APPETIT!

My cravings are put to rest!

Let me know how you like these.

Ali