AMERICAN HAZELNUT COMPANY
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American Hazelnut Truffles

Modified from original recipe from La Tourangelle
Picture
  • 1 cup American hazelnuts
  • 1 cup AHC hazelnut flour
  • 1 cup of pitted Medjool dates
  • 1/3 cup raw cacao powder
  • 5 Tbsp Hazelnut Oil
  • 1 tsp vanilla extract
  • 1/2 tsp flaky salt
  • Optional toppings: crushed freeze dried raspberries, pistachios, rose petals, flaky salt, dark chocolate, cacao powder, coconut dust, toasted coconut flakes, bee pollen
 
  1. Throw the hazelnuts into a Vitamix, blender, or food processor. Pulse on medium speed about five times to chop them roughly. Remove about 1/4 of them and set aside. Then add the rest of the ingredients.
  2. Pulse on medium another five times to bring it all together, using the tamper to help if using a Vitamix or blender, and then blend on high, mixing well with the tamper as you blend, briefly until combined. I usually turn it off to give the blender a rest, and then give it one more good go. Having a few hazelnut chunks is normal (and yummy!).
  3. Scrape into a bowl and chill for about 30 minutes before forming into balls. Using your hands, form into balls. I used heaping tablespoon sized portions.
  4. To finish, sprinkle with the remaining chopped hazelnuts .
  5. Store covered in the fridge for up to one week.

This recipe calls for AHC Hazelnut Flour, Nuts and Oil - all of which are available online:

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  • Home
  • About
    • Our Company
    • Our Hazelnuts
    • Meet the Growers
    • In the News
    • Contact Us
  • Grow with Us
  • Buy Hazelnuts
    • Shop Online
    • Shop in Person
  • Recipes
  • For Members