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Another sweet recipe of ours without sugar! Don't hesitate to double up the recipe, especially if you have guests.

If you prepare them for the festive dinner we advise you to keep them hidden in the fridge and present them after the main course. Otherwise they'll absolutely vanish in the blink of an eye, and there's also a possibility that you'll have your main course almost untouched!

Like our other chocolate truffles , these ones are also sugar-free and without any sweeteners, as the medjool dates give them as much sweetness as they need.

These hazelnut and peanut butter truffles are seriously satisfying, and loaded with healthy and nutritious ingredients for all ages. It's absolutely certain that you will love them, as all our friends, vegans and non-vegans, did.

We'd be happy to let us know what you think of the truffles when you make them, in the comments.


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Photo of vegan chocolate truffles. For a vegan recipe of truffles with hazelnuts and peanut butter.

Amazing vegan chocolate truffles with hazelnuts and peanut butter

Awesome vegan chocolate truffles with hazelnuts, peanut butter and dates. Seriously satisfying, and loaded with healthy and nutritious ingredients for all ages. You won't stop eating them!
5 from 14 votes
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Course: Dessert, Sweets
Cuisine: Raw, Raw Vegan, Vegan, Vegan, Raw
Keywords: balls, cacao, chocolate, cocoa, dates, dessert, energy, fasting, hazelnuts, medjool, raw vegan, recipe, sweet, vegan, vegetarian, truffles, raw
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 40 small truffles
Calories: 45kcal
Author: Aphrodity Matthaiou


  • cup hazelnuts preferably roasted (and some for coating)
  • 1 cup medjool dates
  • 2 Tbsp peanut butter
  • cup cacao powder
  • 3 Tbsp orange juice (about half an orange)
  • 1 tsp vanilla (powder or extract)


  • Throw the hazelnuts in' a blender or multi and beat them until they become like crumbs. If your blender is too powerful, don't beat them for too long because it' start to become a paste. At this stage, beat in a few more hazelnuts to use for the topping later. If you add the rest of the ingredients to the blender, scoop some of the chopped hazelnuts into a bowl and set aside for the topping.
  • Add the rest of the ingredients to the blender, except the dates.
  • Cut the dates in half and remove the pits.
  • If your blender is powerful enough, add the dates as well. Otherwise, finely chop them and add them into the mixture and stir well. You can stir with a spoon or with your hands as if making a dough (personally, I prefer using my hands), until all ingredients are combined.
  • Optionally, you can put the mixture in the fridge for a while to "firm up". Spread the crushed hazelnuts you kept aside in the beginning, on a plate. Then, form small balls with your hands and coat them with the crushed hazelnuts.
  • Store in an airtight container, in the fridge, for many days (although they're gone within two days 😉)


  1. Personally, I prefer medjool dates because they have no added sugar, they give a better texture to the truffles, and they are also tastier.
  2. For greater ease and speed in the coating process, you can spread the crushed hazelnuts into a deep plate, put in some truffles and then shake the plate gently with circular motions, until all truffles are well coated.
  3. When ready, you can leave them in the fridge for a while, if desired. It's not necessary, though, as they can be consumed immediately and are just as enjoyable!


Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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