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Homemade Hazelnut Lindoor Chocolate Truffle Tastes Soo Good Yum 😍😍😍
Food & Drink
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). Don't forget to like please.