Many of you ask me what to do with the remains or the pulp of vegetable milk and the truth is that you can prepare many delicious recipes such as cookies, vegetable cheeses, muffins and a long etcetera, but my favorite recipe is truffles, they are easy to prepare. prepare and  have a spectacular flavor. These chocolate and hazelnut truffles are made with the remains of hazelnut and cocoa milk that we published on the blog, but you can use the pulp of other non-dairy milk without problems.

This recipe is a healthy and light version of the well-known Ferrero Rocher, in fact, if you want you can put a whole hazelnut inside to make them even more similar. I have used cocoa powder without sugar but you can substitute it with carob powder, which is healthier.


  1. Put all ingredients except hazelnuts in a food processor or blender and beat until well combined. Put the mixture in a bowl.
  2. Crush the hazelnuts with a knife and add them to the bowl. Stir with the help of a spoon so that the hazelnuts are distributed.
  3. Make small balls with the mixture. If they stick to your hands you can wet them with a little water.
  4. Store them in the fridge in an airtight container.

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