Gorgeous Dairy Free Truffles - Hazelnut or Peppermint

Gorgeous Dairy Free Truffles - Hazelnut or Peppermint

These dairy free truffles are creamy, moorish and perfect for valentines day or to make and give as a gift to your loved ones at any time of the year!

I love to use dark chocolate due to the antioxidant content along with other great benefits such as:

Dopamine support - did you know chocolate is one of the easiest ways for the body to make dopamine? Great news

Cholesterol - some of the properties in dark chocolate support the ‘good’ cholesterol and protect the ‘bad’ cholesterol from oxidisation

Iron - iron helps with energy, mood and immune support

Perhaps you’re thinking, who cares about the nutritional benefits, just give me the recipe - and that’s okay, here it is!

Gorgeous Dairy Free Truffles - Hazelnut and Peppermint Ingredients

320g dark chocolate (organic if possible), chopped

3/4 cups of dairy free cream (I used oat cream for the neutral flavour, coconut would work too)

2 teaspoons of coconut oil

pinch of salt

1 teaspoon of peppermint oil

1 teaspoon of hazelnut oil or liqueur

1/3 cup chopped hazelnuts

1 teaspoon maple syrup

silicone cupcake moulds

Method

Fill a small saucepan with water and bring it to boil on the stove top

Put the chocolate, cream, coconut oil (save the peppermint/hazelnut for later) and salt in a heatproof bowl

Set the bowl over the saucepan and gently stir until the chocolate is melted

Tip: take it off the heat just before all the chocolate is totally melted to prevent burning

Separate the mixture into two bowls

In one bowl, add the chopped hazelnuts and hazelnut oil/liqueur and mix well

In the other bowl, add the peppermint oil and mix well

Working quickly, pour the separate mixtures into individual silicone cupcake moulds and pop into the freezer for 30 minutes or so to set