Oh these truffles. Never mind that their high fat ratio makes them ideal for even people using keto for therapeutic medical purposes. (They have a “4:1” ratio of fat to protein plus carbs, aka 80-percent fat by weight in grams.) It’s the taste and texture that will blow your mind and palate! Chocolatey, nutty, and spectacular with a surprise nut-crunch center, they’re an extravagance that’s easy enough to make anytime and keto enough to make part of your everyday diet! Fresh from the The New Mediterranean Diet Cookbook by Martina Slajerova, Dr. Nicholas Norwitz, Thomas DeLauer, and Rohan Kashid, it’s a must-make recipe. You can read our review of the cookbook and see more of their recipes here. But first, seriously make these keto truffles! Here’s what the authors have to say about them:“This healthy take on a classic treat was contributed by Dr. Russell Swerdlow, an expert in Alzheimer’s disease. He is credited with developing the ‘mitochondrial cascade hypothesis’ of Alzheimer’s disease, which is replacing older models in scientific textbooks. This newer model suggests that damage to mitochondria, the energy ‘powerhouse of the cell,’ leads to a domino chain of events and, eventually, dementia. Healthy brain aging is all about healthy mitochondria, which low-carb eating can help promote. Luckily, these bite-size treats are so full of Nutella flavor that there’s just no room left for carbs!”[Reprinted with permission from The New Mediterranean Diet Cookbook, 2021; Quarto Publishing Group USA Inc. Photo credit: Martina Slajerova and Jo Harding.]
4:1 Chocolate Hazelnut “Powerhouse” Keto Truffles
Ingredients List
FILLING
- 1¾ cups (8.3 oz) blanched hazelnuts, divided
- 1/2 cup (125 g/4.4 oz) coconut butter
- 4 Tbsp (57 g/2 oz) butter or 1/4 cup (60 ml) virgin coconut oil
- 1/4 cup (25 g/0.9 oz) collagen powder
- 1/4 cup (0.8 oz) raw cacao powder
- 1 tsp vanilla powder or cinnamon
- optional: low-carb sweetener to taste
CHOCOLATE COATING
- 2.5 oz 100% dark chocolate
- 1 oz cacao butter
- pinch of salt
Instructions
- Preheat the oven to 285°F (140°C) fan assisted or 320°F (160°C) conventional.
- To make the filling: Spread the hazelnuts on a baking tray and roast for 40 to 50 minutes, until lightly golden. Remove from the oven and let cool for a few minutes.
- Place 1 cup (136 g/4.8 oz) of the roasted hazelnuts in a food processor. Process for 1 to 2 minutes, until chunky. Add the coconut butter, butter, collagen powder, cacao powder, vanilla, and sweetener, if using. Process again until well combined. Place the dough in the fridge to set for 1 hour.
- Reserve 12 hazelnuts for filling and crumble the remaining hazelnuts into small pieces.
- To make the chocolate coating: Line a baking tray with parchment. Melt the dark chocolate and cacao butter in a double boiler, or use a heatproof bowl placed over a small saucepan filled with 1 cup (240 ml) of water, placed over medium heat. Remove from the heat and let cool to room temperature before using for coating. Alternatively, use a microwave and melt in short 10- to 15-second bursts until melted, stirring in between.
- Remove the dough from the fridge and use a spoon to scoop about 1 ounce (28 g) of the dough. Press one whole hazelnut into the center and use your hands to wrap the dough around to create a truffle. Place in the freezer for about 15 minutes.
- Gently pierce each very cold truffle with a toothpick or a fork. Working one at a time, hold the truffle over the melted chocolate and spoon the chocolate over it to coat completely. Turn the toothpick as you work until the coating is solidified. Place the coated truffles on the lined tray and drizzle any remaining coating over them. Before they become completely solid, roll them in the chopped nuts. Refrigerate the coated truffles for at least 15 minutes to harden.
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Credits
PhotographyMartina Slajerova and Jo Harding
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