These moreish truffles are sure to become your new favourite snack!

Makes 20



250g dark chocolate

150ml coconut milk (full fat, from a tin)

45g (20 pieces) MiiRO Peanut Chocolates

40g hazelnuts, chopped*

2 tbsp cacao powder*



  1. Break up the chocolate and add to a glass bowl with the coconut milk over a pan of hot water – do not let the water boil and touch the glass bowl. Stir regularly over a gentle heat and just before fully melted, remove from the heat.
  2. Add in the maple syrup and whisk until smooth. Pour into a bowl or container and freeze for a couple of hours to set or in the fridge overnight.
  3. When ready to prepare the truffles, place the nuts into a shallow bowl. Pour the cacao into a second shallow bowl.
  4. When the chocolate truffle mixture is set, divide the mix into 20 pieces (about 20g each). Roll each piece into a ball – work quickly so the chocolate doesn’t melt too much. Flatten the ball in your palm, placing a Peanut Chocolate in the centre and roll the truffle mixture around it.
  5. Roll the ball straight into the crushed nuts or into the cacao powder and repeat to make all the truffles.
  6. Keep the truffles in the fridge for 3-4 days.

*this allows for 10 nut-covered truffles and 10 cacao-covered truffles.