Hazelnut Butter Easter Truffles
A truly indulgent treat — elegant, effortless, and almost too good to share ✨. These Hazelnut Butter Easter Truffles are made with rich, creamy BC hazelnut butter blended with a hint of maple syrup, rolled into smooth bite-sized balls, dipped in dark chocolate , and finished with a sprinkle of crushed freeze-dried raspberries or a touch of edible shimmer . They’re naturally sweetened, gluten-free, and perfect for gifting , adding to dessert platters, or sneaking from the fridge when no one’s looking . It’s a simple recipe with luxurious results —No one needs to know these took 20 minutes. Just say “they’re homemade.”
Ingredients
Makes 12–15 truffles
- ¾ cup BC hazelnut butter (or blend roasted hazelnuts until smooth)
- 2 tbsp maple syrup
- 1 tbsp coconut flour (for texture and binding)
- Pinch of sea salt
- 200g dark chocolate, melted
- Crushed freeze-dried raspberries, edible glitter, or sea salt for garnish
Method
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In a medium bowl, combine hazelnut butter, maple syrup, coconut flour, and a pinch of sea salt. Mix until smooth and thick enough to roll. Chill for 10 minutes if the mixture is too soft.
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Scoop and roll into small truffle-sized balls. Place on a parchment-lined tray and chill for 20 minutes.
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Dip each ball into the melted dark chocolate using a fork or skewer, letting excess drip off.
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Place coated truffles back on the tray and immediately sprinkle with garnish of choice.
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Chill again until set, about 30 minutes. Store in the fridge for up to one week.
