Fun fact: my great cousin is a chocolatier, and every Christmas and Easter we receive a bright yellow package in the mail full of goodies he has made. The box smells like the freshest chocolate, nuts and a little bit of rum (from the rum truffles). Unfortunately, they are also packed with sugar and dairy so we can only enjoy them in memory 😅
In honor of Onkel Franz, we dedicated this weekend to making our own fat fueled treats, that are food not candy 🤩
Onkel Franz always sends us a variety of truffles in white, milk, and dark chocolate. With nougat or other nuts, cocoa dusted almonds and the specialty treat my brother always claims 🤣- the famous Hundertmark Butterkeks (think thin buttery crispy speculoos cookie dipped in Belgian chocolate and imprinted with the family name)! I don’t even dare to come up with a fat fueled version of that, I could never do it justice 🥺
But there’s nothing to say against chocolate (it’s a superfood- read more here) so let’s make some yummy treats 🥳
If you haven’t checked out my white chocolate hazelnut bark recipe, you are missing out!
Today we will be making a nutty chocolate truffle with delicious hazelnut and superstar cacao 🌟
Since Easter is coming up, we got some fun Easter themed chocolate molds but any freezer safe dish works fine.
To make these goodies you need:
300g Keto vegan chocolate: you can either make your own using the recipe below, or you can melt your favorite keto chocolate:
-Homemade: 3 ounces cacao butter, 3 ounces coconut butter or almond butter, 1 ounce allulose, cacao powder to taste, vanilla
Crushed (130 gram) and Whole Hazelnuts 🌰
2 tablespoons of your favorite nut butter, we used almond butter 🌰
4 tablespoons of your favorite sugar free chocolate spread , we like Pili Hunters Keto chocolate hazelnut pili butter 🍫
3 tablespoon vanilla ghee or butter 🧈
10 drops of Stevia, we like Stevita brand
2 tablespoons sugar free chocolate syrup, we like Criobru 🍫
The first step is to make the filling via water bath. If you’re choosing to make your own, set up a water bath and heat the cacao butter and coconut butter, and mix with a whisk to form a homogenous mixture. You’ll need to do this carefully as there is no emulsifier. Then add in the cacao powder and allulose. For an easier version, heat melt 100g of your favorite keto chocolate bar.
Next melt in the ghee/butter, nut butter and chocolate spreads, and whisk to form a homogenous mixture. Stir in the chocolate syrup and the stevia and the chopped hazelnuts.
Transfer the mixture to the fridge for about 15 minutes so that it’s hard enough to make little balls. When it’s ready, scoop little teaspoon sized balls and press a hazelnut into each of them. Transfer to the freezer to cool down.
While those are cooling, melt the remaining 200g chocolate for coating. Remove the filling from the freezer, and dip each into the molten chocolate. Sprinkle with chopped hazelnuts and transfer back into the freezer to chill.
Enjoy as a fat fueled snack or dessert 🍮 and store in a cool place!