I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
1 cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup Dates, pitted
1 cup Hazelnuts, divided
1 cup Dairy-Free Dark Chocolate Chips
1. In a food processor, combine the the JUSTIN’S® Chocolate Hazelnut and Almond Butter and the dates.
2. Blend for 2-3 minutes or until it forms a dough-like consistency.
3. Refrigerate for 30 minutes.
4. Once chilled, form the mixture into 1-inch balls around a whole hazelnut. Repeat with the rest of the filling.
5. Melt the chocolate chips in a small bowl in the microwave, stirring every 30 seconds until fully melted.
6. Finely chop the remaining hazelnuts and stir ¼ cup nuts into the melted chocolate.
7. Grab your chocolate hazelnut truffles and coat each one in melted chocolate. If the hazelnuts slide off, use a spoon to drop the chocolate/nut mixture over the top of each truffle.
8. Place the chocolates on a cooling rack in the refrigerator for 30 minutes or until set.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
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1 cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup Dates, pitted
1 cup Hazelnuts, divided
1 cup Dairy-Free Dark Chocolate Chips
1. In a food processor, combine the the JUSTIN’S® Chocolate Hazelnut and Almond Butter and the dates.
2. Blend for 2-3 minutes or until it forms a dough-like consistency.
3. Refrigerate for 30 minutes.
4. Once chilled, form the mixture into 1-inch balls around a whole hazelnut. Repeat with the rest of the filling.
5. Melt the chocolate chips in a small bowl in the microwave, stirring every 30 seconds until fully melted.
6. Finely chop the remaining hazelnuts and stir ¼ cup nuts into the melted chocolate.
7. Grab your chocolate hazelnut truffles and coat each one in melted chocolate. If the hazelnuts slide off, use a spoon to drop the chocolate/nut mixture over the top of each truffle.
8. Place the chocolates on a cooling rack in the refrigerator for 30 minutes or until set.
As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!