This is my new favorite “healthy” treat that delivers satisfaction in a bite. I was going for a hint of decadence while consuming a nourishing snack. Make them and tell me what you think. They definitely have layers of flavor with dark chocolate under tones.
Use roasted and finely chopped almonds if you don’t have hazelnuts in your pantry. I happened to have these leftover from another recipe, toasted and skinned ready to go. There are a few ways to remove the skins, maybe some better than the way I did because as you can see, not all of them came off.
This dairy, refined sugar and gluten-free recipe for Hazelnut Espresso Truffles is a no bake, no cook recipe. All you need is a food processor and they whip up in no time.
Word of caution however. be careful what almond butter brand you choose. Some have a bitter flavor. Always use roasted, creamy and unsalted for these little treats. I prefer a fresh ground almond butter, but Trader Joe’s new almond butter, creamy and unsalted also works well. They have quite the variety of nut butters.
Shopping for the right one is good label-reading-practice while searching for the right combo of roasted/unroasted, creamy/chunky, salted and unsalted. It could really drive a person crazy standing there in what is really nut butter heaven and talking to yourself….umm, unsalted, creamy, roasted almond butter…where are you? But then again, who can argue with all of the choices?
The almond butter plus everything with the exception of hazelnuts goes right into your food processor. Let it mix everything up real good. Pulse at first in an effort to get the ingredients broken down, then let it go until it starts to come together like this. Clean down the sides of the bowl with a rubber spatula, and blend again.
For assembly, you may opt to line a pan with parchment or plastic wrap to minimize clean up. With chopped hazelnuts (or almonds) in a bowl, the espresso mixture in another bowl and the lined tray handy, start rolling truffles up, covering them in nuts and placing them on the tray.
Pressing the crushed nuts in as you roll to cover helps to get a generous coating around them.
Put some in the freezer for treats for when friends drop in, take them for travel food, deliver them to a friend who needs encouragement or use them as a treat to get you through the day.
About now, you’re probably thinking these look really really good, and I want to make these-but what kind of espresso powder do I get? Good question. This is the instant espresso powder I used, available in most grocery stores.
In other news, we’ve got spring fever over here. Plans are in the mix for tilling the garden and seeds are ordered. Have you ordered your garden seeds yet? EEEK! I can hardly wait for fresh veggies straight from the garden again. How lucky are we?
1 cup creamy, unsalted almond butter
5 Medjool dates (pitted)
3 tablespoons organic cacao powder
1 tablespoon instant espresso coffee
1 tablespoon coconut oil
2 tablespoons raw honey
1 teaspoon natural vanilla
1/4 teaspoon cinnamon
pinch of sea salt
1/2 cup crushed lightly toasted hazelnuts without skin (or almonds)
Put all ingredients except the hazelnuts in a food processor with an “S” blade. Blend well until ingredients come together in a ball and are well pureed. Roll into 1-1 1/2 inch balls. Roll truffles in crushed nuts. These keep well in the freezer and it’s a good idea to keep them out of reach – or you will likely eat them all in one sitting…they are that good!