recipes

Jacqueline Alwill's Hazelnut Truffles

Nutritionist and food blogger, Jacqui Alwill from The Brown Paper Bag knows a thing or two about pairing great quality ingredients. And it’s a no brainer that she’s combined the strong nut and cocoa flavors found in hazelnut truffles, with the rich, smooth flavor of red wine.

Ingredients

  • 5 medjool dates, pitted
  • 1 cup hazelnuts, skins removed
  • 1/2 cup raw cashews
  • 1/2 cup coconut cream
  • 4 tablespoons raw cacao powder
  • 100g coconut flesh (approx 1 young coconut)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • Additional raw cacao powder for rolling

Method

  1. Combine all ingredients in a food processor and blitz until smooth.
  2. Spread into a lined tin and refrigerate 1 hour.
  3. Cut into squares or roll into balls and dust with additional cacao powder.

This delicious snack or dessert can be refrigerated or frozen for up to 1 month in an air tight container.


Double Barrel Shiraz

Double Barrel Shiraz

The rich, smoothness of this wine works perfectly with the slightly bitter and nutty flavor found in hazelnuts and cacao.

See more about this wine

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