Vegan Chocolate Hazelnut Truffles

Vegan Chocolate Hazelnut Truffles


  • 8 oz vegan dark chocolate, melted
  • ½ cup full-fat coconut milk
  • ½ cup MUMGRY Chocolate Hazelnut Butter Spread
  • Pinch salt
  • Cacao powder, to roll


  • In a medium bowl, whisk together all ingredients except the cocoa powder until smooth.
  • Cover with plastic wrap and refrigerate for about 2 hours or until firm but still scoopable. If it's too firm, let rest at room temperature until scoopable.
  • Use a cookie dough scoop to scoop a dollop of the chocolate mixture out of the bowl, then roll it into a ball. Repeat with the remaining chocolate mixture, setting aside each truffle as you go.
  • Pour the cacao powder into a shallow bowl and roll each truffle into the powder, coating generously.
  • Enjoy immediately or store in an airtight container in the refrigerator.


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