Chestnut Chocolate Truffles


200g cooked chestnuts ( measured after boiled and peeled)
4 tbsp hazelnut butter
1/2 tsp salt
50g vegan chocolate melted ( I used from Tales Chocolate flavored lingonberry)
2 tbsp maple syrup
2-3 tbsp plant milk
Edible glitter or cacao to cover the balls


1. Place cooked and peeled chestnuts in a food processor, process until you get fresh chestnut flour.
2. Then add the hazelnut butter, salt, plant milk. Process to combine well until you get smooth cream.
3. Melt the vegan chocolate by using bain marie method. Then add the melted vegan chocolate into chestnut mixture. Blend until you get a chestnut paste form.
3. Make small balls, cover with edible glitter or raw cacao.
4. Refrigerate for 2-3 hours or overnight before serving. You will get a nice truffle texture once refrigerated.

You Might Also Like

No Comments

Leave a Reply