Choc Hazelnut & Coffee Truffles

Chocolate. Hazelnut. Coffee. Three decadent flavours all coming together in one delicious treat.


First grab yourself one of our Coffee Maple Crunch Better Being Blends and simply bind the blend together with hazelnut butter and maple syrup and roll into your desired size truffle.


Then comes the fun part... coat the truffle in melted silky chocolate and roll in crushed roasted hazelnuts.


If your like us, you'll eat one straight away, but if not simply chill in the refrigerator for 30 minutes.


INGREIDENTS


1 packed Coffee Maple Crunch Better Being Blend

50g Hazelnut Butter, our favourite is Noya

2 tbsp Maple Syrup

150g Dark Chocolate, melted

100-150g Crushed Hazelnuts


METHOD

  1. Pour Better Being Blend into a large mixing bowl.

  2. Add hazelnut butter and maple syrup, mix thoroughly until mixture binds together.

  3. Roll into truffles (8-12)

  4. Place in refrigerator to set for 20 minutes

  5. Once truffles have firmed in the refrigerator, coat or drizzle truffles in your melted chocolate. Allow excess to drip before rolling them in crushed hazelnuts.

  6. Place in refrigerator for 30 minutes to allow chocolate to set.

  7. Enjoy!



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