Hazelnut Praline Truffles


  • 120g of Dark Chocolate (min 70%)
  • 1 Teaspoon of Coconut Oil

For the Filling:

  • 1 Cup of Hazelnuts (150g)
  • 3 Tablespoons of Melted Coconut Oil
  • 2 Tablespoons of Maple Syrup/Honey

My dark chocolate addiction knows no bounds, really – most days I have some sort of chocolate smudged around my lips! These hazelnut praline truffles are little bites of heaven, I love making them for after dinner treats if I’m having people over and they’re especially perfect for festive munching this time of year.


Roast the hazelnuts at 180’C for about 12 minutes. When they’re done, rub them together in a tea towel to remove any loose shells, then add them to your food processor.

Blend until you have a very fine nut flour.

Add in the melted coconut oil and maple syrup, and blend until you have a crumbly, soft mixture that is starting to turn to a paste. You want it to be almost at the turning point where it would become hazelnut butter. The amount of time this takes will depend on the power of your food processor. It’s ready if when pressed together in your hands it sticks together easily.


Roll the mixture into balls with your hands. It should be very easy to roll them into smooth balls, if not blend it for a little longer.

Melt your chocolate. When it’s melted, add in a teaspoon of coconut oil and stir it until melted. This loosens the chocolate a little, making it easier to get a thin layer around the pralines. Dip each ball into the chocolate shaking off an excess. I like to coat all of mine, leave them to harden and then drizzle over a little more chocolate for decoration. Pop them in the fridge to set and then enjoy.

9 Comments to Hazelnut Praline Truffles

  1. Jason says:

    MOST dark chocolate does contain milk. Sorry. It is NOT suitable for vegans nor those with diary allergies.

    • Indy Power says:

      Yes many dark chocolates do contain milk products but I think anyone who is vegan or who has a serious dairy allergy has brands that they know suit them or is aware of what to look out for, as I’ve stated in previous posts. Good heads up though!

  2. Sara says:

    Would it be possible to use pecans or another form of not for the filling? Definitely gonna try this recipe it looks delicious!

  3. Lenka says:

    Absolutely divine and so easy to make! Thanks again for a great recipe.

  4. Ciara says:

    Made these. They are AMAZING. Just wondering how long they will keep? I have them in a sealed bag in the fridge… I can’t imagine they will last very long though.

    • Indy Power says:

      Hi Ciara, so glad you loved them! They should last perfectly sealed in the fridge for 1-2 weeks, if you have that much willpower!x

      • Ciara says:

        They actually lasted near the two weeks! They are perfect for my sweet tooth – too filling to eat too many! And I made a batch for visitors at the wkend. They wouldn’t believe that they were homemade. Thought they were Butlers chocolates!