*Check out the step-by-step photos and the recipe video above!
Place the chopped chocolate in a heatproof bowl and allow it to melt over a hot water bath. Add the hazelnut butter, coconut milk, date syrup, vanilla extract, and a pinch of sea salt and stir until smooth. Then remove from the heat and place in the fridge overnight (or freeze for about 30 minutes) to solidify.
When the mixture has hardened, scoop out about 14 bite-sized portions with a melon baller or a teaspoon. Roll each into a ball with your hands and press a hazelnut kernel into the center. Then roll the truffles in the chopped hazelnuts. (If the mixture softens while you work, refrigerate or freeze half of the batch of balls to keep them solid while preparing the other batch).
Once all the truffles are ready, place them in the fridge or freezer until solid. Serve as they are or cover them with the glaze.
For the glaze, add chopped chocolate and coconut oil in a heatproof bowl and melt over a hot water bath. Stir until it becomes smooth.
Dip each chilled truffle in the melted chocolate and place them on a cooling rack with a piece of parchment paper underneath. Allow the chocolate to drip off and harden.
Store in the refrigerator. Enjoy!
Hazelnut butter: you can substitute another nut butter of your choice. You can also substitute the whole hazelnuts with other nuts. If you want to make hazelnut butter yourself, check out my "vegan Nutella recipe" for instructions.
Coconut milk: I suggest using the rich and creamy part on top. Alternatively, you can use another non-dairy cream but please do not sub watery milk.
Date syrup: you can substitute another sticky syrup of your choice.
Storage: Store in the fridge for up to 1 week or freeze for longer storage.
Please read my blog post for further information and tips on this recipe.
Nutrition information is calculated for 1 Praliné of 16.