Nut Milk · Plant Milk

Halloween Truffles

Treat yourself to the exquisite harmony of hazelnut milk and luscious brownie truffles—a delightful indulgence for Halloween and beyond.


For the Milk:

  • 1/3 cup hazelnuts
  • 1 date
For the Brownie Truffles:
  • 115g dairy-free butter
  • 60g caster sugar
  • 100g brown sugar
  • 35g unsweetened cocoa powder
  • 60g soy yogurt
  • 1/2 tbsp vanilla extract
  • 1/2 tsp salt
  • 60g all-purpose flour


For the Milk:

  1. Add all the ingredients to the blending compartment. Make sure not to pass the max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

For the Truffles:

  1.  Preheat the oven to 175°C.
  2. Line a 5x5 dish or pan with parchment paper.
  3. In a medium bowl, combine the sugar, butter, vanilla, and yogurt. Mix until smooth.
  4. Fold in the flour, salt, and cocoa powder; mix until just combined.
  5. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick comes out with only a few crumbs attached. Allow to cool completely.
  6. Add the cooled brownies to a bowl.
  7. Add 60g of melted dark chocolate and 30g of hazelnut pulps.
  8. Use a fork to crumble them up.
  9. Scoop 1 heaping tablespoon into your hands and press together to form into a ball.
  10. Place in the freezer for 30 minutes.
  11. Dip brownie truffles in white chocolate, decorate, and enjoy!

 Halloween Truffles Recipe Video

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