sweet miscellany: Hazelnut Espresso Truffles


Hazelnut Espresso Truffles

So technically, these aren't cookies.  And if we're being honest, they aren't typical truffles either.  But, these are amazing.  And healthy!  Oh, and pretty, too!  Have I convinced you?  No?  Well then maybe this equation will help: cocoa + hazelnuts + espresso + dates = flavor explosion in your mouth.

These are perhaps the prettiest treats you can make with the least amount of work involved.  The food processor brings the mixture together for you.  Your hands will get a bit messy rolling them into balls, but isn't that half the fun?  When all is said and done, you can have a batch of these babies done in less than 30 minutes.

These are perfect for gifting as they keep well and they are suited for a wide variety of dietary restrictions (vegan, gluten free, grain free, etc.)  But, these are also perfect for a little (healthy) indulgence during the holidays with a nice cup of tea or hot cocoa.  Yum.

On a somewhat unrelated note, I'm in the process of getting a new camera (finally), so I apologize if the next couple of posts aren't quite up to par as I'll be winging it with my old point and shoot.  

Hazelnut Espresso Truffles
notes: the amount of cocoa powder & espresso powder you use is really up to personal preference.  Mix it up as I've suggested, then add more of either if you prefer.  If the mixture gets a bit too dry, add another date or a splash of milk.  I put the finished truffles into small cupcake liners to keep them from rolling around, but these work really well for gifting and presentation.   

1 cup soft pitted dates, such as Medjool
1/2 cup toasted hazelnuts, roughly chopped (if making these raw, don't toast the hazelnuts)
pinch of salt
3 tablespoons unsweetened cocoa powder
2 tsp espresso powder/ground espresso
pinch of sea salt
splash of hazelnut milk or water

optional garnishes
additional cocoa powder
finely chopped toasted hazelnuts or hazelnut meal

Combine everything in a food processor and process until the mixture starts to clump together into a ball.  When this happens, taste the mixture.  Add more cocoa or espresso if you prefer and process once more to mix it in.  Dump the mixture into a small bowl.  Using a small cookie scoop (mine is about 1 oz in size) or a tbsp measure, remove level scoopfuls of the truffle mixture and roll it into balls.  When you have rolled all of the truffles (I got 15), you can then roll them in either cocoa powder or chopped hazelnuts (or both!) if you prefer.  Store in an airtight container for 1-2 weeks.

Makes 15 truffles


  1. Courtney, you make this recipe sound so simple but tasty and healthy! I can't wait to try making them!

  2. These look lovely - and so quick to throw together. Thank you for sharing!