Chocolate Hazelnut Protein Truffles

These Chocolate Hazelnut Protein Truffles feature rich chocolate and nutty hazelnuts in bite-sized treats. Perfect for a healthy breakfast, it’s a simple recipe that blends indulgent flavors into a nutritious, energizing start to the day with minimal effort.

Why You’ll Love This Recipe

These chocolate hazelnut protein truffles are a nutritious, healthy breakfast idea that transforms rich chocolate and nutty hazelnuts into an energizing treat, perfect for a satisfying morning. Easy to make and packed with protein, healthy fats, and antioxidants, it’s a guilt-free indulgence. Versatile—pair with fruit or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Blend Thoroughly: Ensures even texture.
• Use Room-Temp Ingredients: Helps mixture bind smoothly.
• Chill Dough: Makes rolling easier.
• Check Consistency: Should hold shape when rolled.
• Avoid Overmixing: Prevents oil separation.
• Coat Lightly: Ensures even chocolate coverage.
• Store Cool: Maintains firmness.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Quality Cocoa: Enhances chocolate flavor.
• Rest Before Serving: Allows flavors to meld.

Yield: 15 truffles

Chocolate Hazelnut Protein Truffles

Print

Rich chocolate hazelnut truffles, healthy breakfast snack.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

• ¼ cup dark chocolate chips
• ¼ cup protein powder
• ¼ tsp salt
• 1 cup hazelnuts
• 1 cup pitted dates
• 1 tbsp chia seeds
• 1 tsp coconut oil
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tbsp honey

Instructions

1. Prep the Hazelnuts: Pulse hazelnuts in a food processor until finely chopped.
2. Blend Dates: Add pitted dates and process until a sticky mixture forms.
3. Mix Ingredients: Add protein powder, cocoa powder, honey, vanilla extract, salt, and chia seeds; pulse until combined.
4. Check Consistency: The mixture should hold together when pressed; add a teaspoon of water if too dry.
5. Shape the Truffles: Roll mixture into 1-inch balls using your hands.
6. Chill the Truffles: Place truffles on a plate and refrigerate for 30 minutes to firm up.
7. Melt Chocolate: Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
8. Coat the Truffles: Dip each truffle halfway into the melted chocolate and place back on the plate.
9. Set the Coating: Let the chocolate set at room temperature or in the fridge for 10 minutes.
10. Serve and Enjoy: Serve chilled and savor these rich, protein-packed breakfast delights!

Notes

• Blend thoroughly for texture; use room-temp ingredients for smoothness.
• Chill dough for easier rolling; avoid overmixing to prevent oil separation.
• Store leftovers promptly to maintain freshness; serve cold for best taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 121Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 42mgCarbohydrates 14gFiber 2gSugar 10gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Hazelnuts (1 cup): Roasted, for nutty flavor.
• Dates (1 cup): Pitted, for natural sweetness.
• Protein Powder (¼ cup): Chocolate or vanilla, for protein boost.
• Cocoa Powder (2 tbsp): Unsweetened for richness.
• Honey (2 tbsp): For binding and sweetness.
• Vanilla Extract (1 tsp): For aroma.
• Salt (¼ tsp): Enhances flavor; adjust to taste.
• Dark Chocolate Chips (¼ cup): Melted, for coating.
• Chia Seeds (1 tbsp): Optional, for extra fiber.
• Coconut Oil (1 tsp): For smoothness.

Variations and Substitutions

• Nut Swap: Use almonds or walnuts.
• Sweetener Swap: Replace honey with maple syrup.
• Protein Swap: Use pea protein powder.
• Cocoa Swap: Add cacao nibs instead.
• Chip Swap: Use white chocolate or omit.
• Seed Swap: Use flaxseeds instead of chia.
• Oil Swap: Use almond butter or omit.
• Vanilla Swap: Omit or use almond extract.

Storage Options

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Serve cold or at room temperature.

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Until you can read, Chocolate Hazelnut King Cake