This super quick and easy raw vegan chocolate truffle is very nutritious and definitely satisfies the strongest chocolate craving.  They are gluten and dairy free – a bit of a change from the dried fruit, high sugar energy balls or bars about.  I think they are so delicious – a bit of a cross between a coconut rough and roast hazelnut chocolate.  There’s something distinctly nostalgic about these beauties.

Makes approx. 30 truffles


200 gram (2 cups) hazelnut meal *
80 gram ( ¼ cup) sweetener (either rice malt syrup or maple syrup). Taste the mixture and add a little more if they aren’t sweet enough.
100 grams (2 cups) shredded coconut
100 grams ( ½ cup) raw extra virgin coconut oil
2o gram (or 2 heaped tablespoons) of cacao powder (or more for a richer dark chocolate)
1 tablespoon vanilla bean powder or paste


1 tablespoon of cacao mixed with 3 tablespoons desiccated coconut to coat them.

*I make my own by roasting hazelnuts, rubbing off the skin and grinding into a meal. You can also sub almond meal.

Optional extras

1 tablespoon cacao nibs
1 good pinch of sea salt – I quite like a sweet and salty taste


  • In a food processor combine on low speed the hazelnut meal, sweetener, coconut, coconut oil, cocoa and vanilla until just combined.  You can also mix by hand, just make sure the coconut oil is in its liquid form.
  • Roll a heaped tablespoon of mixture with moist hands into a ball and roll in the coating.
  • Keep in a container in the fridge or freezer.


These must be kept chilled or they will melt on a warm day.  They can be eaten straight from the freezer.

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