I have based these on my peanut butter cup recipe where I have swapped the peanut butter with hazelnut butter and threw in some delicious Frangelico to fancy them up a bit ;-) They are super easy to throw together and so delicious. As you can see, the chocolate coating is pretty thin so feel free to double coat if you prefer. Furthermore, rolling them in some finely chopped hazelnuts wouldn't go amiss either if that's your thing - play around with them! An almond version with almond butter and Amaretto I'm sure would be great as well.
Yields about 28 small "truffles"
¼ cup hazelnut butter (all natural, no salt or sugar)1 Tbsp vegan butter
pinch of salt
1¼ cups icing sugar
1 Tbsp Frangelico
100g dark chocolate, chopped
Measure the butters into a small bowl and soften with a spoon, mixing well. Add the salt, icing sugar and Frangelico. Mix well until you have a dough. Wrap in cling film and chill for a couple of hours. Roll into small size balls, I used a measured teaspoon, and place on a plate lined with baking paper. Chill in the fridge until firm – a couple of hours will do.
Melt the chopped chocolate in the microwave in 20 second spurts until smooth. Using 2 forks dip the truffles into the chocolate, turning over until well coated. Let the excess chocolate run off then place them on a chopping board lined with baking paper. If you want to roll them in some chopped hazelnuts do this now before the chocolate sets (unless you want to coat them twice, in which case roll them in hazelnuts after the second coating). Chill until set – a couple of hours. If you wish you can coat them again then chill again. Store in the fridge. Lovely with a sip of Frangelico alongside!
Nutritional Information: per "truffle"
Sat Fat: 0.2g
Some more Valentine's Day Treats: