This is the third year I’ve made these truffles for the Holiday season. The first was way back when my food photography wasn’t so great as can be seen here. The recipe was slightly different this time around though. Plus I got a little more creative with them. These toasted hazelnut and cranberry ones are just one kind I made. The second will follow soon.
These are pretty easy to make and you can get so creative with them without screwing them up. My mom has already requested two different flavors for Christmas – eggnog and orange. I love that she loves them because they pretty dang healthy!
I make these because they’re dairy free and I’m definitely not tolerating dairy well these days.
The base is just two simple ingredients – coconut cream and dairy free chocolate chips
You melt them together, stir and refrigerate. This year I did this part a day before I actually made them. I had to prep my Thanksgiving dishes in stages over the week because I was NOT going to have time for all of it early on Thursday morning.
With enough time to set, the mixture is easy to scoop out and form into little balls. You can then roll it in whatever toppings you desire. In this case I actually mixed finely chopped up dried cranberries and toasted hazelnuts into the chocolate and then rolled them in more ground up hazelnuts.
I think toasting the hazelnuts is crucial – toasted nuts have way more flavor than plain ones. It doesn’t take long and you can prepare the chocolate while they’re toasting.
See if you can come up with any unqiue flavor combos to make into truffles this year! Your family will thank you for these little balls of chocolatey, creamy goodness and won’t feel entirely too guilty for eating them! (as long as they don’t eat 5 in one sitting…that’s a real challenge with these!)
Toasted Hazelnut & Cranberry Chocolate Truffles
Diary free, 4 ingredient truffles that have a delicious holiday flavor combination of toasted hazelnuts and cranberries.
- 1 can coconut cream shake before using
- 1 1/4 cup Enjoy Life dark chocolate chips
- 1/3 cup dried cranberries finely chopped
- 1/2 cup hazelnuts
Preheat oven to 325 degrees and line cookie sheet with foil. Place hazelnuts in a single layer on the sheet and bake for about 10 minutes - keep an eye on them so they don't burn!
Meanwhile, pour coconut cream into a medium sized bowl and microwave until hot, but not boiling (depends on microwave power but my crappy one took about 3 minutes).
Immediately stir in chocolate chips to hot coconut cream and stir until mixture is well combined. it will be pretty thin.
chop up the toasted hazelnuts and dried cranberries so they are in very small pieces. Some hazelnuts can be chopped even finer to create more of a powder-like consistency. Reserve those for the topping.
Stir in the chopped nuts and cranberries.
Refrigerate uncovered for a couple hours, or you can cover it if you plan to have it in there overnight or for a whole day.
When mixture is set, roll into about 1-2" sized balls and then roll in the reserved hazelnuts. The first few might not have the nuts stick as well. But as the mixture warms up a little bit it becomes stickier.
Continue rolling and coating in hazelnuts. If the chocolate starts to become to soft, you may need to place it back in the fridge for 30 minutes or so.