A decadent chocolate and hazelnut truffle that has maca and ashwagandha added in for extra boost in your dessert!
3 1/2 cups raw hazelnuts
3/4 cup full fat coconut milk (I used this one)
1/2 cup raw cacao powder
1/3–1/2 cup maple syrup
2 tsp maca (optional)
1/2 tsp ashwagandha (optional)
pinch sea salt
extra cacao powder and cacao nibs for rolling truffles
Preheat the oven to 350° F and lay your hazelnuts evenly on a sheet pan. Place the hazelnuts in the oven for 12-13 minutes until fragrant and a little browned. Once cooled slightly, use a dish towel rub the skins off of the hazelnuts in batches (this doesn’t have to be perfect!).
Add the hazelnuts to a food processor or high speed blender and blend until a dough is formed, scraping down the sides every so often. It will be just past the crumbly stage and just before the nut butter stage when the oils are released. You should be able to form balls with your hands.
Add the coconut milk, cacao powder, maple syrup, maca, ashwagandha and sea salt to the processor and continue to blend until combined. Taste and adjust with more maple syrup or sea salt if needed. The dough will be sticky at this point. Put it in the fridge and let it set for a minimum of 25 minutes.
Once the dough is firm enough to roll into balls place your excess cacao powder and cacao nibs in small bowls, roll your balls to your desired size and role in the cacao powder or nibs. Keep the truffles in the fridge until ready to eat. Enjoy!