#truffletime

For chocolate lovers, these gluten-free Nutella Hazelnut Chocolate Truffles are a delightful treat. This dessert is rich and creamy, with crunchy hazelnuts, rich chocolate, and creamy Nutella. These truffles will fulfill your sweet tooth whether or not you're on a gluten-free diet.

Ingredients: 1 cup Nutella. 1/2 cup finely chopped hazelnuts. 1/2 cup gluten-free chocolate chips. 1/4 cup almond flour. 1/4 cup cocoa powder. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. Pinch of salt. Gluten-free sprinkles optional, for decoration.

Instructions: Almond flour, finely chopped hazelnuts, and Nutella should all be combined in a mixing bowl. Mix thoroughly until the mixture resembles dough. Mix in the vanilla extract, powdered sugar, cocoa powder, and a small amount of salt. Blend until all components are thoroughly blended. Using your hands, roll small portions of the mixture into truffle balls the size of a bite. Transfer them to a parchment paper-lined baking sheet. The gluten-free chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between each interval until smooth. Make sure all of the truffles are coated equally by dipping them into the melted chocolate. Reposition them onto the parchment paper. While the chocolate is still wet, garnish the truffles with gluten-free sprinkles, if preferred. The truffles should be chilled for a minimum of half an hour, or until the chocolate coating solidifies. Your Nutella Hazelnut Chocolate Truffles are now ready to eat after they have set. Any leftovers should be refrigerated in an airtight container.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the flavors of fall with these decadent Slow Cooker Pumpkin Spice Truffles. Creamy white chocolate combined with pumpkin puree, warm spices, and crunchy nuts, coated in a smooth chocolate shell - these truffles are the perfect seasonal treat!

Ingredients: 12 ounces 340g white chocolate, finely chopped. 1/3 cup 80ml heavy cream. 1/2 cup 120g pumpkin puree. 1 teaspoon pumpkin pie spice. 1/4 teaspoon salt. 1 cup 125g graham cracker crumbs. 1/2 cup 60g powdered sugar. 1/2 cup 60g finely chopped pecans or walnuts. 1/2 cup 60g finely shredded coconut optional. 1/2 cup 60g white chocolate chips or melted chocolate for coating. 1 tablespoon vegetable shortening for coating.

Instructions: In a slow cooker, combine the finely chopped white chocolate and heavy cream. Cook on low heat for 1 hour, stirring occasionally, until the chocolate is melted and smooth. Stir in the pumpkin puree, pumpkin pie spice, and salt until fully combined. Fold in the graham cracker crumbs, powdered sugar, chopped nuts, and shredded coconut until evenly distributed. Cover and chill the mixture in the refrigerator for 2-3 hours or until firm enough to handle. Once chilled, shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet. In a microwave-safe bowl, melt the white chocolate chips with vegetable shortening in 30-second intervals until smooth, stirring between each interval. Using a fork or dipping tool, dip each truffle into the melted chocolate, allowing any excess to drip off, and place back onto the parchment-lined baking sheet. Chill the truffles in the refrigerator for 10-15 minutes or until the chocolate coating is set. Store the truffles in an airtight container in the refrigerator for up to 1 week. Enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

Enjoy these vegan cookie dough truffles without feeling bad about it. They're thick, creamy, and full of good things for you.

Ingredients: 1 cup raw cashews. 1/2 cup rolled oats. 1/4 cup maple syrup. 2 tbsp coconut oil. 1 tsp vanilla extract. Pinch of salt. 1/2 cup vegan chocolate chips.

Instructions: In a food processor, blend cashews and oats until finely ground. Add maple syrup, coconut oil, vanilla extract, and salt. Blend until mixture forms a dough-like consistency. Transfer dough to a bowl and fold in vegan chocolate chips. Roll dough into small truffle-sized balls and place on a baking sheet lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes. Once firm, enjoy your vegan cookie dough truffles!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delight your taste buds with these tangy and sweet Lemon Cookie Truffles. Made with crushed lemon sandwich cookies and cream cheese, these truffles are a burst of citrusy flavor in every bite. They are perfect for parties, gatherings, or simply indulging yourself.

Ingredients: 2 cups lemon sandwich cookies, crushed. 1 cup powdered sugar. 1/2 cup cream cheese, softened. 1 teaspoon lemon zest. 1 teaspoon lemon juice. 1/2 teaspoon vanilla extract. 1/4 cup white chocolate chips. 1 teaspoon coconut oil. Yellow food coloring optional. 1/4 cup sprinkles for decorating.

Instructions: Crush the lemon sandwich cookies and mix them with powdered sugar in a bowl. The cream cheese should be softened. The lemon juice, zest, and vanilla extract should then be added. Mix the ingredients together well until they are all mixed together and the mixture looks like dough. If you want, you can add a few drops of yellow food coloring and mix the mixture until the color is spread out evenly. Make truffle-sized balls out of the dough and put them on a baking sheet that has been lined with parchment paper. Put the truffle balls in the fridge for 20 to 30 minutes to make them firm. In a bowl that can go in the microwave, melt the coconut oil and white chocolate chips for 20 seconds at a time, stirring after each time. Do this until the mixture is smooth and fully melted. Let any extra white chocolate drip off as you dip each chilled truffle ball in it. Put the truffles back on the baking sheet lined with parchment paper and decorate them with sprinkles right away, before the chocolate sets. Usually, it takes about 20 minutes for the chocolate to set completely after putting the truffles back in the fridge. The lemon cookie truffles are ready to eat once the chocolate has set. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 30 minutes

Cook Time: 0 minutes