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Vegan Sugar Free Nutella Truffles

  • Author: Gabrielle
  • Total Time: 1 hour
  • Yield: 6 large, 12 small 1x




  1. Combine chocolate chips with coconut oil and melt in the microwave or in a double boiler, and melt until completely smooth.
  2. Mash the avocado with a fork until no lumps are visible. If you feel you’re struggling simply pop it in a food processor.
  3. Now stir it into the melted chocolate mixture along with the Pyure hazelnut spread.
  4. Combine until completely smooth again working out any remaining small clumps.
  5. Place in the fridge to set for 20-40 minutes, or until slightly firm to the touch. Mixture will be slightly sticky on the hands, but not too wet.
  6. In a small dish add the cocoa powder. Roll the chilled chocolate into truffle balls and then toss in the cocoa powder.
  7. Can be eaten immediately or refrigerated for 1-5 day in an airtight container. They can also be frozen.


  • Prep Time: 15
  • Cook Time: 45
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