Recipe created by Almond Breeze Australia

Serves: 30
Prep Time: 45 Minutes



• 1 cup of water
• 300g dairy-free dark chocolate
• 240ml Chocolate Almond Breeze
• 1 teaspoon vanilla extract
• 1/2 cup of desiccated coconut
• 1/2 cup of hazelnuts
• 2 tablespoons cocoa powder



Heat water in a small saucepan over low heat
Break chocolate and place in a heat proof bowl over the saucepan. Once chocolate begins to melt, slowly stir in Chocolate Almond Breeze and vanilla extract
Once melted, remove bowl from pan, cover with cling film and place in the fridge to set for at least four hours
When the truffle mixture has almost set, toast desiccated coconut over medium heat for 1 – 2 minutes until lightly golden
Remove onto a separate plate
Toast hazelnuts in the same pan for 2 minutes. Remove onto a separate plate to cool. Once cooled, chop into small pieces
Spread the cocoa powder onto a third plate
Using a teaspoon, scoop out little balls from the truffle mixture, roll in the palm of your hand and roll in the coconut, nuts and cocoa powder
Once truffle mixture has been used, place decorated truffles in the fridge for a further 10 minutes
Serve and enjoy