These brain-healthy treats will be a treat for your valentine any of time of year.

Valentine’s Day Truffle Recipe #2 Hazelnut Chocolate Truffles

Yield: 5-6


  • 1 and 1/2 cup raw or roasted hazelnuts, divided
  • 5 large medjool dates, pitted (6 if they are small)
  • 2 Tbsp cacao powder or unsweetened cocoa powder
  • A pinch of sea salt
  • 1/2 cup sugar-free and dairy free chocolate (such as Lily’s 70% Extra Dark Chocolate, stevia sweetened)
  • Toppings:
  • crushed hazelnuts, preferable roasted (unsalted)


  1. Instructions:
  2. Place 1 cup of raw hazelnuts in a food processor or high speed blender. Pulse them until they are processed into a meal. Remove the meal in a dish and set aside. Place the rest of the hazelnuts (1/2 cup) in the blender and process into small bits. Reserve this as the topping. Make sure there is some texture for a crunchy topping - you don't want a fine meal. Set aside for the last step.
  3. Now place the dates in the food processor. Process the dates until small bit are formed and the dates form a ball. Stop the processor and add the cacao or cocoa, the salt and half of the hazelnut meals. Pulse until mixed together. Continue adding the hazelnut meal little by little until the dough gets more formed, and when you pick it, it sticks together.
  4. Once you have a dough, scoop out about 1 tablespoon in the palm of your hand. Gently roll into a ball. If you roll for too long, they will melt, so be fast and don't fuss about the shape too much. Place it on parchment paper on a baking sheet. Place the sheet in the freezer to firm them up.
  5. While the truffles chill in the freezer, melt the chocolate in a double boiler or in the microwave in 10 second increments. Be careful not to overheat. Once melted, stir in almond milk to help the chocolate thin. This will make it easier to coat the truffles.
  6. Place the hazelnut coarse meal in a small dish for rolling. Remove truffles from freezer. Hold the truffle on top of a fork, and dip each one into the melted chocolate. Tap away excess chocolate and hold for about 10 seconds for the chocolate to cool down. Then roll it into the crushed hazelnut to cover them. Pick up gently and place it on the parchment paper again.
  7. Allow to set at room temperature. They are best enjoyed at room temperature. Store leftovers in refrigerator for a week. These can be stored for longer if frozen.

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and brain health benefits.

Subscribe To Our Newsletter

Sign up for our newsletter to keep up with Team Sherzai.

You have Successfully Subscribed!

Pin It on Pinterest