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  • Writer's pictureKelly

Date-Sweetened Chocolate Hazelnut Silk Truffles (Vegan, GF, Paleo, Fruit-Sweetened, 7-Ingredient)

Prepare your tastebuds for some seriously delicious morsels of silky heaven. I based these truffles off of maple-sweetened ones I learned to make in the raw vegan pastry course I took, and honestly, they taste identical even though they're sweetened WITH WHOLE DATES. They have the same sweetness level, and the only difference is that the texture is a little different and not quite as soft, but that's not to say these truffles aren't silky and melt-in-your-mouth because they are. You may roll these truffles in whatever coatings your heart desires or leave them plain. And they make the perfect decoration for my Raw "Nutella" Cake or any cake, baked or raw for that matter (and atop choco-hazelnut cupcakes, anyone?). Vegan, paleo, and only 7-ingredients these truffles are as clean as they are tasty. Do your self a favor: make and savor these luscious chocolatey hazelnut-y bites of goodness.




This is my third Valentine's recipe for 2023 on The Dimpled Date. I know it's a little belated, but I still want to post it. And for the sake of getting straight to the good stuff, I'm keeping this post SUPER short.


These truffles are 100% vegan, raw, gluten-free, paleo, and date-sweetened and are made with just 7 ingredients (that is, if you count my Paleo Nutella as one ingredient). But surprisingly, these truffles don't sacrifice on flavor or texture. They are silky smooth, melt-in-your-mouth, extra sweet, very chocolatey and nutty, and have a very satisfying creamy chew to them. You would never guess these truffles are sweetened with dates because they are so sweet! And all the toppings are vegan, GF, and fruit-sweetened.





For coating these truffles, I used cacao powder, crushed raw hazelnuts, a mixture of espresso powder + date sugar, and crumbled freeze-dried fruits, but you can really decorate these truffles however you want. Coating them in 100% dark chocolate, rolling them in vegan/natural/sugar-free sprinkles, rolling them in cacao nibs, or coating them in my Date-Sweetened White Chocolate would all work too. Get creative, the options are endless!


These truffles are pretty easy to make too. Honestly, you've gotta try these truffles if you're a lover of Nutella or anything with an incredibly soft and silky texture. I guarantee you will love these truffles.





Time for a tangent! I need to decide on birthday cakes for 2 people, those being my dad for his 60th birthday and myself. I have some ideas for flavors for my dad's 60th b-day cake, but I'm absolutely clueless as to what flavor my cake will be. I know my dad likes carrot cake, so I could make him either a layered vegan carrot cake w/ vegan cream cheese frosting or try some flavor of raw cake. Regardless of flavor and type of cake, I have to make it show-stopping for his 60th. I was also thinking of a maple pecan bourbon raw cake if going the raw cake route.


For me, I want to make myself 2 desserts (since ordering from a bakery isn't really an option on my diet, so I make my own b-day cakes :P). I definitely want Matcha Cupcakes w/ a Rose Orange Frosting. As for the raw cake, all I know is I want it to have a rainbow mirror glaze and I want the cake itself to be neon colors, whether that's rainbow layers or a single neon color, say a bright fuchsia raspberry cookies n cream cake for example. Want to help me decide on my birthday cake? Leave your flavor and color suggestions in the comments, all suggestions are appreciated! You really can't go wrong with a suggestion, as I like virtually all dessert flavors!


Alright, back to these truffles:






Substitutions


I'm back with a "Substitutions" section again (yay!)! For the Paleo "Nutella," you can technically substitute 100 grams (1/2 cup) of raw, activated, or roasted hazelnut butter (homemade or store-bought). Alternately, you can sub 1/2 cup creamy unsweetened almond butter, creamy peanut butter, creamy unsweetened cashew butter, creamy unsweetened sunflower butter, or your creamy unsweetened nut/seed butter of choice (I bet coconut butter would work too!). Or instead of using my Paleo "Nutella" for this recipe, you can use your favorite vegan chocolate hazelnut spread or vegan nutty chocolate spread of choice. You cannot substitute the dates in this recipe, but you may use whatever kind of dates you'd like, such as Medjool or Deglet Noor.


The cacao butter (cocoa butter) cannot be substituted in this recipe. However, you can substitute the cacao paste with an extra 20 grams cacao butter. The cacao powder can be substituted with cocoa powder or possibly even unsweetened carob powder for a caffeine-free option (*NOTE: I HAVE NOT tried carob powder in place of the cacao powder and therefore CANNOT guarantee good results). If you try this recipe with carob powder, let me know how it turned out in the comments! The vanilla extract is necessary in this recipe, but you can substitute it with the equivalent amount of scraped vanilla bean, pure ground vanilla beans, sugar-free vanilla paste/powder/syrup, etc. If you must, you may replace the vanilla with coconut extract, hazelnut extract, almond extract, or raspberry extract, starting with a TINY bit and adding more to taste, little bits at a time (*Only start w/ a tiny bit of these extracts. We're talking 1/4 tsp. You don't want to overpower the truffles with these flavors). The sea salt can be replaced with table salt or may be omitted.


For rolling the truffles, you can use any coating you want, but for mine I used cacao powder, espresso powder + date sugar, crushed raw hazelnuts, and crumbled freeze-dried berries. Some other ideas include: melted 100% dark chocolate, my Silky Smooth White Chocolate (in this recipe), matcha powder, shredded coconut, hempseed, rose petals, cacao nibs, vegan/natural/sugar-free sprinkles, or even some of my Healthy Oreos, crushed first! Or you may leave the truffles plain if you desire.






Refurbishing Website


I'm in the midst of spring cleaning on The Dimpled Date. As you can see, I changed around the Home page and About page a little. I also intend on re-organizing the recipe category buttons on the Recipes page, by grouping the categories into broader categories of buttons, i.e. recipes by Meal, Diet, Season, etc. And I want to update the Contact page. Keep updated for the updated website.


Also stay tuned for the "Future Recipes Sneak Peek" in my next post, which will reveal a few new recipes coming to The Dimpled Date soon. Happy March!





Enjoy!

-K.



Date-Sweetened Chocolate Hazelnut Silk Truffles (Raw, Vegan, GF, Paleo, Fruit-Sweetened, 7-Ingredient)


Prep Time: 45 minutes

Cook Time: 0 minutes

Chill Time: 2 hours

Total Time: 2 hours 45 minutes

Servings: 16 to 18 large truffles


Ingredients (for my adapted Paleo "Nutella"):


-1 cup raw hazelnuts

-pinch sea salt

-1 cup // 190 grams Medjool dates, soaked in hot water 15 minutes

-2 Tbsp cacao powder

-3/4 tsp vanilla extract

-3 Tbsp // 25 ml coconut oil, melted



Ingredients (truffles):


-3/4 cup // 150 grams my adapted Paleo "Nutella" (above)

-1 cup // 190 grams dates, soaked in hot water 5-15 min

-60 grams cacao butter (cocoa butter), melted

-20 grams cacao paste (AKA chocolate liquor // see "Substitutions" section for substitutes), melted

-1/2 cup // 50 grams cacao powder (can sub cocoa powder)

-1 Tbsp vanilla extract

-pinch sea salt


For rolling/coating:


-cacao/cocoa powder

-crushed raw hazelnuts

-espresso powder + date sugar (1-2 tsp espresso powder to 1 Tbsp date sugar)

-melted 100% dark chocolate

-crumbled freeze-dried fruits

-see "Substitutions" section for more ideas


Directions:


1. Make my adapted Paleo "Nutella": in a food processor, blend the raw hazelnuts and the pinch of sea salt into a shiny smooth nut butter, taking breaks in between for the machine to rest so it and the hazelnut butter don't overheat.


2. Once you have a hazelnut butter, add the rest of the "Nutella" ingredients, EXCEPT the melted coconut oil. Blend until smooth, thick, and well-combined.


3. While the food processor is turned on, slowly drizzle in the melted coconut oil through the feeder tube hole in the food processor and down into the other ingredients and blend until just incorporated. Set aside or refrigerate until ready to use.


4. Blend the soaked & drained dates for the truffles into a paste first in a food processor. Then, add the date paste and all the other truffle ingredients except the cacao paste and cacao butter to a high-speed blender like a Vitamix (alternatively, you can add the rest of the truffle ingredients except the cacao paste & cacao butter to the date paste in the food processor). Blend on a low speed until well-combined (I used speed 3 out of 10 levels on my Vitamix). You just want to mix the ingredients, not blend thoroughly.


5. Then, slowly drizzle in the melted cacao butter and melted cacao paste through the tamper hole and into the other ingredients and blend until just incorporated.


6. Scoop/pour the truffle mixture into a bowl and smooth out. Leave in the fridge to chill for 2 hours or until scoopable.


7. Once the truffle batter is done chilling, using a 1 Tbsp measurer or a 1.5-Tbsp cookie scoop, scoop up a chunk of the batter, and roll between the palms of your hands to form a ball. Place on a lined plate. Repeat with the rest of the batter until there's none left. Pop the truffles back in the fridge briefly so they don't warm up too much.


8. Prepare the coatings for the truffles: chop the raw hazelnuts finely, put a little cacao/cocoa powder in a small bowl, mix together the espresso powder and date sugar in another small bowl (1-2 tsp espresso powder to 1 Tbsp date sugar), melt the 100% dark chocolate, crumble the freeze-dried fruits slightly and put in a shallow dish/on a plate, and/or prepare whatever other coatings you might want for the truffles. Alternately, you can leave the truffles plain, although they look and taste best with coatings.


9. Remove the truffles from the fridge and coat in desired toppings, e.g. roll in the crushed hazelnuts, dip in the melted 100% chocolate, etc.


10. Use as a garnish on any raw or baked cake, such as my Raw "Nutella" Cake, as a topping for chocolate hazelnut cupcakes, or enjoy on their own. Serve with a tall glass of your unsweetened plant milk of choice, vegan hazelnut hot chocolate, or a dairy-free chocolate cocktail. Store leftovers in an airtight container in the fridge or in the freezer for longer storage. Enjoy!


*Note: I am not including the nutrition this time. I will resume including the nutrition facts in my next post


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