Chocolate Hazelnut Truffle Squares

I am so excited to finally have Alessandra from The Foodie Teen as a guest blogger on my site! This girl has it going on! Not only does she come up with fantastic recipes that you thought were no longer.
Chocolate Hazelnut Truffle Squares

For the Base Layer

  1. 1 cup chopped roasted hazelnuts
  2. 2 tbsp maple syrup
  3. 2 tbsp coconut oil
  4. 3 tbsp cacao powder
  5. For the Fudgy Chocolate Hazelnut Truffle Layer
  6. 1/2 cup hazelnut butter
  7. 1/2 cup cacao powder
  8. 1/4 cup coconut oil (I use the deodorised version here, which has no coconutty smell or taste - this means it doesn't distract from the subtle hazelnut flavor)
  9. 1/4 cup maple syrup
  10. 1/4 cup almond milk
  11. 1 tsp vanilla extract

For the Crunchy Hazelnut Layer

  1. 1 cup chopped roasted hazelnuts
  2. For the Chocolate Drizzle
  3. 1/4 cup chopped dark chocolate
  4. 1 tsp coconut oil


  • To make the base layer, place all the ingredients in a food processor and combine for 10 seconds, until it's combined but still has visible chunks of hazelnuts in it. Transfer to a foil-lined 5x3" container (it doesn't have to be oven-proof as this recipe requires no baking!). Place in the fridge while you make the filling.
  • To make the filling, place all the ingredients in a bowl set over a pan of simmering water (a double boiler), then stir well when everything's melted to form a smooth, dark mixture. Taste and add more maple syrup if necessary (this will depend on things like how sweet your cacao powder is and what level of sweetness you're used to!). Remove the base layer from the fridge, then pour the filling over the base and smooth over with a spatula. Transfer to the fridge for 10 minutes to let it firm up just a little.