A rich, chocolatey treat that feels as indulgent as a Ferrero Rocher, but with a functional twist. These Collagen Mocha Hazelnut Truffles pack a hidden hazelnut centre, a punch of protein, and all the glow-up benefits of Beforeyouspeak Collagen Coffee. Made with real ingredients like nut butter, cacao, and a touch of natural sweetener, they're the kind of snack that hits the sweet spot without the sugar crash.
Whether you're powering through your afternoon or need a luxe, post-dinner pick-me-up, these truffles are equal parts decadent and nourishing. Best of all? They’re dairy-free, gluten-free, and can be made vegan with the right swaps. Store them in the fridge or freezer for a fuss-free snack that’s as good for your skin as it is for your soul.
Ingredients
For The Centre:
- 2 sachets of Collagen Mocha
- 30g almond or hazelnut meal
- 40g chocolate protein powder or extra almond meal
- 50g sticky sweetener of choice
- 50g hazelnut butter or chocolate nut butter of choice
- 2 tbsp cacao powder, plus extra for rolling
- 12 raw whole hazelnuts
Coating:
- 100g dark or milk chocolate — melted
- Crushed hazelnuts
Method
- In a blender or food processor, blitz rolled almond meal, cacao powder, protein powder, syrup, hazelnut butter and BYS Coffee of choice until smooth and well combined into a dough.
- Roll the mixture into 12 small, even-sized balls. Press a hazelnut into the centre, pinching the dough to enclose the hazelnut.
- Place on a lined tray in the fridge for 1 hour, or until chilled & firm.
- Once chilled, roll each ball in melted chocolate mixed with crushed hazelnuts, place bake in the fridge and allow to set before serving.
- Keep in an airtight container in the fridge for 1 week, or freeze for up to a month.
(DF | GF | RSF | High Protein)
Macros per serve: 100 calories, 7g fat, 4g carbs, 4g protein.
Makes 12
Recipe and image by @betterbeingsteph