Healthier Baci Truffles
These refined sugar-free Baci copycat truffles are made with toasted hazelnuts, dates, and maple syrup for a fudgy filling coated in smooth dark chocolate. A wholesome twist on the beloved Italian treat!
Servings: 16 truffles
Ingredients
For the Truffle Filling
- 1 cup hazelnuts plus 16 whole hazelnuts for topping
- ¼ cup maple syrup
- 3 tbsp cacao powder or unsweetened cocoa
- 3 Medjool dates pitted
- 1 tbsp coconut oil slightly softened
- 1 tsp vanilla extract
- Pinch of sea salt
Chocolate Coating
- 1 cup refined-sugar-free dark chocolate chips or chopped bar
- 1 tsp coconut oil
Instructions
Toast the Hazelnuts (if not pre-toasted)
- Spread hazelnuts on a baking sheet and bake at 350°F for 8–10 minutes, until fragrant.
- Rub them in a clean towel to remove most of the loose skins.
Pulse to Create a Hazelnut Crumb
- Add 1 cup hazelnuts to a food processor and pulse until you have fine crumbs — stop before it turns into nut butter.
Add the Sweeteners + Flavors
- Add to the processor: maple syrup, dates, cacao powder, coconut oil, vanilla, and salt.
- Blend until the mixture becomes thick, fudgy, and sticky, like a soft dough.
Form the Truffles
- Scoop the filling using a 1 tbsp scoop and place onto a parchment-lined tray.
- Refrigerate 10 minutes to firm, then roll into smooth balls.
- Press one whole roasted hazelnut onto the top of each ball.
- Freeze for 10–15 minutes before dipping.
Coat in Chocolate
- Melt 1 cup dark chocolate with 1 tsp coconut oil using a double boiler or microwave in 20-second bursts.
- Dip each chilled truffle using a fork, letting excess drip off.
- Set on parchment and refrigerate until chocolate hardens.