Hazelnut Truffles

raw vegan hazelnut truffle paleo

These hazelnut truffles are the answer to:

“I just made hazelnut milk, but I have no idea what to do with the left over pulp?!”

You will likely find that your intake of raw vegan hazelnut milk goes up as you fall in love with these light little truffle balls, and you will be looking for any excuse to make more!

These truffles would also make great “raw cake pops” as they could easily be stuck onto sticks & served.


  • 1 cup roughly – left over “wet” hazelnut pulp (hazelnut milk recipe below)**
  • 1/2 cup raw cacao powder
  • 1 cup medjool dates (8-10) pits removed (can be soaked 20 minutes)
  • pinch sea salt
  • 2 TBS maple syrup

**can also use 1 cup hazelnuts in place of hazelnut pulp

In food processor, blend hazelnut pulp and cacao powder. Add in dates, pinch sea salt, blend. Add in a little maple syrup to help “stick” together. Roll into balls, and then roll into chopped hazelnuts. Drizzle with raw chocolate. Chill. Serve!

Finish with:

  • 1/3 cup chopped hazelnuts
  • optional: raw chocolate drizzle (recipe below)

Raw Chocolate Drizzle:

  • 2 TBS coconut oil, melted
  • 2 TBS cacao powder
  • 1 TBS maple syrup

Mix ingredients together, melt in food dehydrator, or double boiler. Drizzle over chilled truffles, place in fridge to “set”. Coconut oil chocolate drizzle firms up nicely when chilled.


Raw Hazelnut Milk Recipe:

  • 1 cup raw hazelnuts
  • 4 cups water

Blend nuts & water in a blender. For best results use a Vitamix. Once nuts & water are blended well into a milky liquid, strain through a Nut Milk Bag. Pour “milk” into a mason jar to drink later, or blend with 1 date or 1 TBS sweetner,  and a vanilla bean, and enjoy! Use leftover “pulp” in truffle recipe above.

 Shared at: Happy Healthy Green Natural Party Blog Hop

15 thoughts on “Hazelnut Truffles

  1. Pingback: Raw Goody Giveaway!! « Betty Rawker
  2. Pingback: hazelnut milk « Betty Rawker
    1. Hey Dawn! I am so in love with these! I can’t make enough hazelnut milk fast enough ♥ They also freeze really well, and remind me of a soft & rich fudgesicle when I pop them out of the freezer for a quick treat!

  3. Hi Rhonda,

    I used a brand new sock before I bought a nut milk bag, and it worked pretty good, though was tricker to get all of the nut pulp out of it. And I have a link in my little Super Food Store for the Nut Milk Bags! http://bettyrawker.com/2012/11/10/bettys-superstore/

    You can also just use 1 cup of regular hazelnuts or even walnuts for this recipe. You will just find that when you use the leftover nut pulp, you end up with a very light and fluffy cake like truffle!

  4. Pingback: Win a Nut Sack! | Betty Rawker
  5. I make my own sesame milk like this and am going to try these healthy treats as a sort of raw halva. Cheers for the idea and another way to use up my pulp (at the moment I just use it in chocolate buckwheat granola)

  6. This looks so mouthwatering! I’m ready to chow down! Thank you for sharing your healthy and delicious Hazelnut Truffles recipe with us at the Healthy, Happy, Green & Natural Party! I’m pinning and sharing this wonderful post!

    1. Hi Deborah! Thanks so much for stopping by and sharing too! Happy Super Healthy Chocolaty Yummy Truffly Valentine’s Day! ♥

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