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!
Toast the Hazelnuts (if not pre-toasted)
2 Spread hazelnuts on a baking sheet and bake at 350°F for 8–10 minutes, until fragrant.
3 Rub them in a clean towel to remove most of the loose skins.
Pulse to Create a Hazelnut Crumb
5 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
7 Add to the processor: maple syrup, dates, cacao powder, coconut oil, vanilla, and salt.
8 Blend until the mixture becomes thick, fudgy, and sticky, like a soft dough.
Form the Truffles
10 Scoop the filling using a 1 tbsp scoop and place onto a parchment-lined tray.
11 Refrigerate 10 minutes to firm, then roll into smooth balls.
12 Press one whole roasted hazelnut onto the top of each ball.
13 Freeze for 10–15 minutes before dipping.
Coat in Chocolate
15 Melt 1 cup dark chocolate with 1 tsp coconut oil using a double boiler or microwave in 20-second bursts.
16 Dip each chilled truffle using a fork, letting excess drip off.
17 Set on parchment and refrigerate until chocolate hardens.
