These Primal hazelnut chocolate truffles are going to blow your mind. Simple.
It’s not every day you come across a chocolate truffle that’s free from refined sugar and packed full of health benefiting ingredients. In fact, this recipe doesn’t contain a single ingredient that isn’t Primal friendly – from the truffle to the outside dark chocolate coating.
Now, you may be wondering how dark chocolate can possibly be approved as a Primal friendly ingredient but let me tell you, it is! Before we get carried away with the good news though, I don’t mean any old chocolate bar. Oh no. We’re talking about real chocolate – not the highly manufactured, sugar-stuffed candy bars. I don’t mean any old chocolate bar though. Oh no. What we are after is real chocolate, not the highly manufactured, sugar-stuffed candy bars.
Chocolate is made from ground cocoa beans, which grow on cocoa trees in Central and South America. Around 3,000 years ago, Maya Indians discovered cacao and named it ‘theobroma cacao’, meaning ‘food of the gods’. They didn’t start by making chocolate – instead, they created a spicy drink called ‘chocolatl’.
In my book, Primal Cure, I suggest that you all have cocoa/cacao powder stored in your pantry for when it comes to Primal baking (and particularly this recipe). However, if you can, get your hands on some cacao powder as it has slightly more health benefiting properties than cocoa powder such as it’s high content of antioxidants. Raw cacao powder is made by cold-pressing unroasted cocoa beans. This process keeps the enzymes in the cocoa and allows the fat (cacao butter) to be removed. You’ll find that cocoa powder looks slightly the same but it isn’t. Instead, cocoa powder is raw cacao that’s been roasted at high temperatures which means it’s slightly more processed and a little more sweeter than cacao powder.
When it comes to eating chocolate, I recommend bars that are higher than 70%. Most super-markets have a variety of brands and strengths. Ideally, the closer you can get to 100% then the more beneficial the chocolate will be, although many people find them a little too bitter at first. You may find that over time you Primal taste buds will start to change and you’ll begin to enjoy bars with more than 90% cacao.
Ok, now it’s time to let you in on a little secret. This recipe includes one key ingredient and it’s a vegetable. Can you have a guess as to what it is? Chickpeas. Yes, you heard right and no, I’m not pulling your leg. This recipe contains 1 whole tin of chickpeas and it makes up for the creamy chocolate truffle centre. No, I’m still not pulling your leg. Because of its secret ingredient, I admit that I was a little dubious as to how this recipe would turn out. Luckily though, the addition of the cacao powder removes any flavouring of the chickpeas and instead you’re left with a chocolatey, creamy truffle centre that will leave you wanting more.
Of course, I had to put this recipe to the taste test of my friends, family and gym buddies and I can confirm that not one single person guessed the hidden ingredient. Instead, I was left with an empty plate and a request to make more. Successful? I think so.
These hazelnut chocolate truffles are truly wonderful and they work their magic to replicate a true chocolate truffle. They’re creamy, rich, moorish and most importantly, healthy. The best bit about these truffles? The crunch you receive from the nutty and rich dark chocolate shell on the outside just before you reach the creamy hazelnut centre. Simply delicious. Go on, give these a whirl!
How Primal friendly is this recipe? 10/10
Primal Hazelnut Chocolate Truffles
A healthy, creamy, chocolatey and rich chocolate truffle recipe with one secret key ingredient! This recipe is 100% primal/paleo-friendly!
- 1 tin chickpeas
- 100 grams hazelnut butter raw and organic
- 1 tsp Primal cold-pressed hazelnut oil
- 3 tbsp cacao powder raw and organic
- 3 tbsp honey raw and organic
- 1 pinch salt
- 1 vanilla pod
- 100 grams melted 85% dark chocolate (or more)
- 50 grams chopped hazelnuts for coating
Begin by draining your chickpeas and rinsing them.
Add the chickpeas, hazelnut butter, cacao powder, honey, vanilla pod, hazelnut oil and salt to a food processor and blend for a few minutes until you have a creamy texture.
Once done, roll the truffle mixture into small balls and lay them on a tray with parchment paper.
Using a fork, dip each truffle into your melted bowl of dark chocolate and cover them fully with chocolate. Once done, sprinkle a few chopped hazelnuts onto the tray where your truffle will sit back down. Place the chocolate covered truffle back down onto the tray and finish with sprinkling the top with more hazelnuts. Now you should have a full covered truffle with chocolate and hazelnuts. Repeat this process until all truffles are covered.
Once done, pop the tray into a freezer to allow the chocolate to set for 5-10 minutes. Remove from the freezer and dig in!
These truffles will keep best in an airtight container in the fridge for a few days.
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