Salted Chocolate and Hazelnut Balls
Click the links to view on our website.
-250g Hazelnuts(50g for rolling)
-200g Medool Dates(or dried dates, soaked for an hour)
-2tbs Date syrup
-4tbs Cocoa/cacao powder(2tbs for rolling)
-1tbs Coconut oil(raw virgin)
-First toast the Hazelnuts on a baking tray in a low oven for about 10 minutes. Keep an eye on them as they can turn from 'lovely toasted' to 'burnt' very quickly. Once they are perfectly browned take them out of the oven and leave to cool.
-Put 200g of the Hazelnuts into a food processor, reserving 50g for rolling at the end. Pulse the nuts until they are coarsely ground. Then add the Dates and pulse again until a uniform mixture is resembled. Add the Date syrup, 2tbs of the Cocoa/cacao powder, Coconut oil, and a good pinch of salt. Pulse again and the mixture should resemble a sticky dough. If the mixture is too dry then you can add a touch more syrup.
-With wet hands, form the mixture into small(inch) balls.
-Now pulse or crush the remaining Hazelnuts and put in a bowl. Put the remaining 2tbs of Cocoa powder and a pinch of salt into another bowl. Roll some of the balls in the crushed Hazelnuts(really pressing the Hazelnusts into the balls) and the rest in the Cocoa and salt mixture.
-Set in the fridge for an hour. Enjoy!
These could be made without a food processor but would require a sharp knife and a lot of chopping!