These chocolate orange hazelnut crunch truffles are a melt in the mouth, OMG, smooth, crunchy, taste explosion of awesome! A perfect easy to make gift for Valentine’s Day.
Why chocolate orange?
Classic flavours that are made for each other. Blended with coconut oil for creamy indulgence and toasted hazelnuts for that special crunch. If you’d like to read more on the benefits of coconut oil check out my post on ‘Is Coconut Oil Good For You or Is It Just Marketing Hype?’
If you’re doing a little Valentine’s cooking there’s still time to join my party over on Instagram. Entry details can be found on my feed.
I love these as a post workout treat too as they’re full of healthy fats to fuel and replenish.
Full of the god stuff and none of the bad. What’s your favourite Valentine’s treat?
Makes 6 chocolate orange hazelnut crunch truffles
- 75g of coconut oil (soft/ medium firm not melted)
- 35g of cacao
- 35g of hazelnuts (toasted and chopped)
- 3 satsumas (juice of 3, zest of 2)
- 1/2 teaspoon of fresh ground vanilla powder
- 1 teaspoon of honey (optional or to your taste)
Place the ingredients together in a bowl (but only 25g of the chopped hazelnuts). Mix well until combined and the cacao and coconut oil is smooth
Place in the fridge for 8 – 10 minutes to firm up.
Roll into truffle sized balls. Option to dust some in raw cacao and roll the others in the remaining chopped hazelnuts. Place on a baking tray and put back in the fridge for 20 minutes to set. Keep in the fridge until you’re ready to eat.
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