Still looking for the perfect gift idea?! Look no further than vegan hazelnut truffles with a crunchy toffee exterior and buttery middle.
If the hazelnuts have the skins on, you’ll have to remove them by roasting them. Preheat the oven to 400°F. Arrange all the hazelnuts on a large baking sheet in an even layer. Bake for 10 to 12 minutes. Set a timer and watch them, being careful not to burn them.
In a high-powered blender or food processor, add 2 cups of whole roasted shelled hazelnuts and blend for 3 to 4 minutes until the mixture resembles hazelnut butter. My Vitamix has a nut butter setting, but if yours doesn’t just start low and gradually increase the speed as it blends. Stop the blender and scrape the sides if necessary and continue blending until smooth.
Use a heaping teaspoon of hazelnut mixture and flatten it slightly in your palm, bringing it together. Place a whole roasted hazelnut in the centre and mold the mixture around it. Roll into a ball between your palms gently and place it on the baking sheet. Refrigerate these while you prepare the chocolate coating and topping.
These should be eaten immediately, or kept in a cool place such as the fridge or freezer to keep longer.