Raw Hazelnut Cacao Truffles with Rose Essential Oil

By Chef: Iselin Støylen
Posted: November 6, 2017


Click to rate this post!
[Total: 0 Average: 0]

This recipe uses a minimal amount of ingredients – each one serving a specific purpose. The base for the truffles are simple: just dates and hazelnut butter, with a decent amount of raw cacao. The addition of rose oil takes the recipe to a whole other level. When the truffles were done simply coat each one in melted dark chocolate, decorate with dried rose petals, and enjoy a taste of bliss.


  • 20 pitted medjool dates
  • 1/3 cup cacao butter
  • 1/2 cup hazelnut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla powder
  • 4 drops rose essential oil
  • pinch of pink sea salt
  • 1 bar of raw chocolate for covering


  1. Start with adding all the ingredients for the truffles to a food processor. Process until you get a firm dough.
  2. Press the dough into a lined tin and place in the freezer for minimum an hour.
  3. Remove the douch carefully from the tin and slice it into bite-sized squares.
  4. Melt the chocolate on low heat and carefully cover each truffle with it. Decorate with rose petals if desired.
  5. The truffles should be stored in the fridge or freezer.