Hazelnut and Goji berry truffles

So, after lots of requests and arm twisting, we have decided to begin sharing some of our most beloved Balance and Glo recipes! We are super excited to have this space to share these recipes with you – over the coming months we will share our favourite snack recipes, delicious brunch menus, and recipes from our favourite chefs on the island showcasing local and seasonal produce.

Before we start, we wanted to provide a little introduction to our food philosophy. We do not believe in placing labels on food or adhering to a strict set of rules. Instead it’s all about eating what makes you feel good, maintaining a healthy balance, and fuelling your body – so you glo from the inside out! This is optimised in our three foodie mantras:

  1. Good food should be shared – take the time our to prepare food for loved ones and friends!

  2. Nourish and fuel your body with healthy and nutritious food.

  3. Take the time to enjoy food – we want to savour every mouthful! Mealtimes offer a great opportunity to step back from the stresses of daily life, socialise, practice mindfulness, reflect and set good intentions for the days and weeks ahead.

On arrival to our Balance and Glo Winter Wellness Retreat guests were treated to Hazelnut and Goji berry truffles. Its safe to say, they didn’t last very long! These creamy truffles look beautiful and can be used to wow your guests as an after-dinner treat. They can be stored in the freezer – perfect for the Christmas season when you may get a spontaneous visitor who you may want to spoil! Warning – you may need persuading to share these…! If you are persuaded, they would make the perfect Christmas gift, because who doesn’t love edible presents.


Anyway, time to give away the secret…To make these treats you will need a silicon mould tray, ours was heart shaped (with moulds for 14 truffles).


  • 40g of Goji berries

  • 80g of Coconut oil

  • 50g of Coyo Mylk Ombar Chocolate (absolutely divine)

  • 40g of Almond butter

  • 20g of Whole hazelnuts

  • 2 tbsp of Maple syrup


Toast the hazelnuts in the oven at 180 degrees Celsius for approximately 10 minutes (do not let them burn) and leave to cool.

Place the goji berries in a blender and blend until they form a paste.

Place the coconut oil, Ombar Chocolate, almond butter and maple syrup in a pan and simmer on a low heat, gently stir until all ingredients have melted and combined.

Use the goji berry paste to cover the bottom of each mould. Ensuring the hazelnuts have cooled, place in the blender and grind until a hazelnut powder forms. Pour this powder into the pan with the melted ingredients and stir until combined. Now carefully spoon this mixture into the heart mould, covering the goji berry paste.

Place in the freezer for approximately 30 minutes to set, and then carefully pop the truffles out of the mould. Store in the fridge.

We would love to see your creations, so please do tag @balanceandglo in any photographs.

Jenny Stewart