This recipe makes Nutella or Ferrero Rocher flavoured truffles, which are totally dairy-free!
Makes around 10-12 truffles.
- 200g/8oz dairy-free dark chocolate (I used Plamil chocolate drops)
- 90ml/6 tbsp Ecomil almond cream (use 75ml/5 tbsp of cream if using liqueur as the flavouring)
- 90ml/6tbsp Meridan crunchy hazelnut butter
- 1 tsp vanilla or other flavouring extract
- Unsweetened cocoa powder, desiccated coconut, coconut sugar, roasted chopped hazel nuts, grated chocolate etc. to coat.
- 2-4 tsp date/agave syrup to sweeten (optional)*
Add the almond cream, vanilla and nut butter and mix well - Taste and sweeten* at this point if you prefer a sweeter truffle.
Chill the mixture for an hour or two, until firm.
Remove from the fridge and working quickly, shape heaped teaspoonfuls of the mixture into balls, using your hands.
Roll the truffles in your preferred coatings and pop into sweet cases. Refrigerate until needed.
Wrap in cellophane bags to give as presents.
*These truffles have quite an adult dark-chocolate taste, so may not appeal to younger children. For a more child-friendly option, use a dairy-free 'milk chocolate' and sweeten the mixture with 2-4 tsp date/agave syrup.
Flavour options: Vary the recipe by using different nut butters and flavourings; use 1 tbsp liqueur, 1 tsp flavouring extract or a little grated lemon/orange zest instead of vanilla extract. Try using almond or cashew nut butter instead of hazelnut.
As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network.