These tasty plant-based espresso hazelnut truffles were such a fun recipe to create this season 🤎 I wanted something that felt cozy and a little elevated, and starting with fresh hazelnut milk made in my @almondcow really makes all the difference. ✨ Holiday Sale Alert ✨ Right now you can save $50 off the Almond Cow Milk Maker and Milk Maker Bundles. I love gifting the Almond Cow to people who are plant-based, prefer clean ingredients, or simply enjoy making food and drinks at home. And honestly, it’s also the perfect gift to yourself - especially during the holidays. I use my Almond Cow constantly for holiday food prep like plant based milks, hot drinks, cookies, and all the cozy seasonal baking 🎄 👉 Grab the Almond Cow while the holiday sale is live and save $50 Recipe: Hazelnut Milk 1 cup roasted hazelnuts Water, filled to the minimum line of the Almond Cow Truffles 160 ml freshly made hazelnut milk 1shot espresso (or strong brewed coffee) ½ cup finely ground hazelnuts 1 cup dairy-free chocolate chips 1 tbsp coconut oil Coating 1 cup dairy-free chocolate chips Chopped hazelnuts (optional) Instructions Make the hazelnut milk: Process hazelnuts and water in the Almond Cow. Measure 160 ml milk for the recipe; refrigerate the rest for later use. Prepare filling: Heat hazelnut milk and espresso until hot (not boiling). Pour over chocolate chips and coconut oil; let sit 2-3minutes, then stir until smooth. Fold in ground hazelnuts. Chill until firm, up to 3 hours. Shape & coat: Roll into truffles and freeze for 2 hours. Melt remaining chocolate, dip truffles, and garnish if desired. Let set before serving or storing. Enjoy! #homemade #holidayseason