When it comes to having a treat I’m all about quality over quantity. If I’m going to have a treat it’s going to be worth it and decadent.
I’m so excited to share this recipe with you! I personally love Lindor Chocolates. My favorite are the Hazelnut Truffles. These are divine! I wanted to create the Hazelnut Truffle Eggs with no dairy and just pure healthy ingredients. I’ve done it!
I’m so excited! This is so easy (depending on the way you choose to do it). Now, I know there are probably egg molds out there but I have no idea where those things are. So, here’s what I did… I went out and found small 2-inch plastic egg decorations that are used at Easter to store chocolates (see pictures below). I simply used these as my molds to make chocolate truffle eggs. I think this is really cute for Easter.
Now, it was messy doing this version! But, to me it was worth it. You are free to just use the mini-muffin tin option for quick, easy chocolates. Both taste equally delicious. To me the eggs were worth the extra effort.
To me this is the perfect way to give your children healthy chocolate this Easter. As I said before, treats are great but to me a treat isn’t chemicals, junk and white sugar. The healthier the treat the more it feels like a treat.
Note – If you’re making these for children feel free to omit the Hazelnut Extract or Liqueur (no one wants a drunk baby).
Note - To make these a hazelnut flavor you’re going to use a Hazelnut extract or liqueur like Frangelico. The extract can be tricky to find so no stress if you are unable to find it.
Note - I chose to use a vegan white chocolate for decoration. Feel free to use regular white chocolate or whatever you feel comfortable using.
If you want the plain chocolate recipe or are looking to make peanut butter cups or chocolate mint patties in this simple way check out these recipes here:
This recipe is vegan, clean, gluten free, no bake, dairy free, 5 minute prep and the perfect Easter treat for adults and kids alike!
Homemade Lindor Hazelnut Chocolate Truffles
Prep time: 5 Minutes
Yield: Makes 24 Muffin Tin Chocolates or 12 Lindor Eggs
- 1 Cup Virgin Coconut Oil (Room Temperature)
- 1/2 Cup Organic Cocoa Powder
- 8 Packets Powdered Stevia (or 1/4 Cup Pure Maple Syrup)
- 2 Tsp Hazelnut Extract (or 2 Tbsp Hazelnut Liqueur)
- 1/2 Tsp Vanilla Extract
- Place all ingredients in the food processor and blend until smooth (stopping to scrape down the sides).
- Spray (thoroughly) your plastic egg cups or mini muffin tin with a healthy, non-stick cooking spray.
- If using the egg cup option – fill both sides and quickly seal the egg shut.
- If you are using the muffin tin option – simply scoop 1 Tbsp per muffin cup.
- If you are using the eggs – place each filled egg in a muffin tin to hold it upright. Smack the muffin tin down a couple times to release the air bubbles.
- For both – place in the freezer for 2-3 hours (cover the muffin tin option with saran wrap).
- Muffin tin option – immediately remove and enjoy.
- Egg option – Remove from freezer and using a dish towel for grip pull each side of the egg off to unveil your chocolate egg.
*If you’re going to decorate these eggs with white chocolate drizzle (or whatever you choose) now is the time to do it. If you use the white chocolate and are then going to wrap these in tinfoil make sure to pop them back into the freezer after the white chocolate drizzle to let it set.
- You can wrap these chocolates or eggs in a pretty tinfoil or plastic wrap for gifts for Easter.
- You can switch up the extracts to flavor these chocolates differently (think orange, mint, Kahlua, etc).
I suggest keeping these chocolates stored in an air-tight container in your freezer.