Hibiscus Chocolate Truffles

You are here

» Hibiscus Chocolate Truffles

Treat yourself and your loved ones with these delightful hibiscus chocolate truffles, made with vegan dark chocolate, macadamia nuts, hibiscus powder and date syrup. The hibiscus powder brings a distinct floral note and a hint of tanginess that perfectly complements the richness of the dark chocolate and the nutty flavour of macadamia nuts. Hibiscus Chocolate Truffles photograph

Makes: 10 – 12 truffles  

Prep time: 10 minutes  

Resting time: 30 minutes 

Total time: 40 minutes 


  • Food processor  
  • Large bowl and pot or double boiler  


  • 150g cup macadamia nuts 
  • 1tbsp hibiscus powder  
  • 15ml date syrup  
  • 15ml coconut oil, melted 
  • Pinch of salt 
  • 265g vegan dark chocolate   
  • Additional hibiscus powder or dried hibiscus flowers for topping (optional) 


  1. In a food processor, combine the macadamia nuts and hibiscus powder. Pulse until the nuts are finely ground and the mixture is well combined. 
  2. Add the date syrup and melted coconut oil to the food processor. Continue to process until the mixture becomes smooth and starts to clump together. It should be slightly wet.  
  3. Add a pinch of salt. Pulse until everything is well combined and forms a thick, smooth dough. Transfer the mixture to a bowl and refrigerate for about 15 minutes to firm up slightly. 
  4. Once the mixture has chilled, use a small spoon or a melon baller to scoop out small portions (about 13g each) and roll them into balls. Place the balls on a plate or parchment-lined baking sheet and refrigerate for about 15 minutes to firm up further. 
  5. While the truffle balls are chilling, melt the vegan dark chocolate in a double boiler, stirring until smooth. 
  6. Dip each chilled truffle ball into the melted chocolate, coating it completely. Use a fork or spoon to lift the truffle out of the chocolate, allowing any excess chocolate to drip off, then place it back on the parchment-lined baking sheet. 
  7. Sprinkle some hibiscus powder or dried hibiscus flowers on top of each truffle for decoration (optional) 
  8. Once all the truffles are coated, return the baking sheet to the refrigerator to allow the chocolate coating to set completely. 
  9. Once the chocolate is set, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve. Enjoy!  


  • Serving tip: Remove them from the fridge about 30 minutes before serving to allow them to come to room temperature and prevent the chocolate coating from cracking.  
  • Storage: Store any leftover truffles in an airtight container in the refrigerator for up to a week.  
  • Ingredients: You can purchase hibiscus powder from Aduna.com or Holland & Barrett.  

Recipe by Livhuwani

Livhuwani is a food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients. 

Website: https://livhuwani.com   


Pinterest: https://www.pinterest.co.uk/itslivhuwani/   

Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society