Quick and Easy Hazelnut Butter Truffles

Raw, vegan and sugar free

Sometimes I just yearn for a little bit of something sweet but haven’t got a great deal of time. These hazelnut butter truffles have all the flavour and yumminess of a decadent treat and are super quick and easy to make. The hazelnut butter gives it a silky smooth finish. I use raw hazelnut butter but you could use regular hazelnut butter or any other nut butter instead. These are easy to whizz up in a food processor and can be stored in the freezer until you are ready to eat them – just remove them one by one, one decadent mouthful at a time.

Tip: If you find that your mixture becomes more crumb-like, try adding 1 tablespoon of water to bring the mixture together.

hazelnut butter truffles

Quick and Easy Hazelnut Butter Truffles

Prep time: 15 mins

Yield: 20 truffles


70g (½ cup) cashew nuts, dry

10 Medjool dates, pitted

35g (¼ cup) cacao powder

1 tbsp raw hazelnut butter (or regular hazelnut butter)

A pinch of sea salt

Cacao powder or chocolate powder for dusting

2 tbsp chopped hazelnuts for rolling (optional)


  1. Place the cashew nuts into the food processor and pulse until ground into a powder. Add the cacao powder (or chocolate powder) to the food processor and mix until combined and it resembles chocolate breadcrumbs.

  2. Add the pitted dates, hazelnut butter and salt process until thoroughly combined. The mix should resemble a dough.

  3. Sieve the cacao powder for dusting onto a plate.

  4. If using, spread the chopped hazelnuts onto a plate.

  5. Take a piece of the dough and roll it into a ball in the palm of your hand. Then roll it into the dusting powder or the chopped hazelnuts. Repeat until you have used all of the mixture.



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