Most nights I crave a little chocolate. Just a little. Maybe with a few sips of good red wine.
Call it a nightcap if you will. There is something so indulgent about a private moment alone with choc-o-latte. Is that ridiculous? Don’t answer that. I don’t even care. If these babies are wrong, I don’t want to be right. These superfood hazelnut truffles are the perfect answer to your late night chocolate craving. They are simple to make, nutritious, rich and chocolatey.
Cacao (aka THE MAYA FOOD OF THE GODS) is rich in antioxidants, iron, potassium, and fiber. The high levels of magnesium help induce feelings of calmness and relax muscles. The amino acid, Tryptophan, found in raw cacao not only helps us relax, but can also cure insomnia. Oh, AND raw cacao is considered an aphrodisiac that can improve sexual function. Just saying.
Hazelnut Truffles
Ingredients
- 1 cup hazelnuts
- 3/4 cup cashew butter
- 1/2 cup agave nectar
- 1/3 cup cacao butter shaved/grated + melted
- 1/3 cup cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 cup hazelnut milk see instructions
- a pinch salt
Instructions
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First make the hazelnut milk by blending 1/2 cup hazelnuts with 1 cup filtered water in a high-speed blender. Strain or process through a cheese cloth or nut milk bag. This should create about a cup of hazelnut milk. You will use 1/4 cup for the truffles, and simply enjoy the rest! Feel free to purchase hazelnut milk from your local grocer if available. Cashew milk would also work, but won't add as much to the hazelnut flavor.
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Next, blend all ingredients together, except the cacao powder. Once fully blended, add the cacao powder until just incorporated. Be careful not to overhead the blender during this step.
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Place the chocolatey mixture into a glass container and place in the freezer or refrigerator until firm. Try to resist eating the batter...one bite finger dip can pretty quickly turn into a few spoon fulls...it is so decadent and delicious!!!
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Crush 3/4 cup of hazelnuts finely and place in a bowl.
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Once the batter is firm, using a circular teaspoon make little balls. I like to pop a whole hazelnut in the middle of each truffle for added crunch and yum. Finally, dip each truffle in the chopped hazelnuts. Chill until serving. I usually store mine in the freezer.
