Chocolate Hazelnut Coconut Truffles or Cake

Chocolate Hazelnut Coconut Truffles or Cake

Just Gotta Say that these Chocolate Hazelnut Coconut Truffles or Cake are AMAZING recipes! I could have eaten these truffles ALL DAY LONG! They are tender, flavorful and kids woulds absolutely adore them

Chocolate Hazelnut Coconut Truffles or Cake

 

Frosting for Hazelnut cake:

2/3 c hazelnuts

1/3 can coconut milk- full fat

1 heaping scoop About Time Vegan protein- chocolate

3 T coconut oil- melt then measure out

3 T cocoa powder

3 T  honey

1 1/2 T water

1/2 T cinnamon

1/2 T vanilla extract

1/2 t salt

1/16 t cayenne pepper

In a food processor grind the hazelnuts until they stick to the wall. Clean with a spoon and grind as far as they will go. Mine stayed a dry batter and never really turned to nut butter. Add the protein, salt, cinnamon, cayenne pepper and vanilla extract blend well cleaning sides of processor. Slowly add the coconut oil and Honey. Pulse food processor and clean the walls as you add these. Transfer mix to a large mixing bowl. Add the cocoa powder and blend in with the spatula or spoon. Add the coconut milk, mix well. Batter will be thick but spreadable like a frosting.

 

Hazelnut Truffles:

2 c hazelnuts

1 can coconut milk- full fat

3 scoops About Time Vegan protein- chocolate

1/2 c coconut oil- melt then measure out

1/2 c cocoa powder

1/2 c honey

1/3 c coconut flour

1/4 c water

1 1/2 T cinnamon

1 T vanilla extract

2 t salt

3 Stevia packets

1/4 t cayenne pepper

In a food processor grind the 2 cups of hazelnuts until they stick to the wall. Clean with a spoon and grind as far as they will go. Mine stayed a dry batter and never really turned to nut butter. Add the protein, salt, cinnamon,  cayenne pepper and vanilla extract blend well cleaning sides of processor. Slowly add the coconut oil and pulse food processor and clean the walls as you add this, do the same with honey. Transfer mix to a large mixing bowl. Add the cocoa powder, blend in with the spatula or spoon. Add the entire can of coconut milk, mix well. Mix well. This is the entire batter for making the Hazelnut truffles.Scoop each truffle, roll them and drop into unsweetened coconut.

 

Hazelnut Chocolate cake:

2 c hazelnuts

1 can coconut milk- full fat

3 scoops About Time Vegan protein- chocolate

1/2 c coconut oil- melt then measure out

1/2 c cocoa powder

1/2 c honey

1/4 c coconut flour

1/4 c water

1 1/2 T cinnamon

1 T vanilla extract

2 t salt

3 Stevia packets

1/4 t cayenne pepper

1/2 c unsweetened almond milk

1 t baking soda

1 t baking powder

3 egg whites

Preheat oven to 350 degrees.In a food processor grind the 2 cups of hazelnuts until they stick to the wall. Clean with a spoon and grind as far as they will go. Mine stayed a dry batter and never really turned to nut butter. Add the protein, salt, cinnamon,  cayenne pepper and vanilla extract blend well cleaning sides of processor. Slowly add the coconut oil and pulse food processor and clean the walls as you add this, do the same with honey. Transfer mix to a large mixing bowl. Add the cocoa powder, baking soda, baking powder and Stevia; blend in with the spatula or spoon. Add the entire can of coconut milk, mix well. Add coconut flour and unsweetened almond milk.  Mix batter well. Pour into a well sprayed 8 in spring for pan. Bake for 50 minutes. Allow cake to cool completely. You can either cut the cake in half, frost the middle then place top half of cake back on and frost the top or just frost the entire cake and double stack 2 smaller pieces for a nicer presentation.