Dark Chocolate Hazelnut Bliss Balls

dairy free gluten free hazelnut butter nut butters vegan

Image and recipe by Joanne Schneider from Nourished Body and Mind.

INGREDIENTS

For chocolate hazelnut bliss balls

  • Chocolate hazelnut butter made with the NutraMilk
  • 6 pitted Medjool dates

  • 1 cup dark chocolate chips

  • Maldon sea salt (optional)
 

For chocolate hazelnut butter

  • 3 cups hazelnuts
  • 2 tbsp. cacao powder
  • 2 tbsp. maple syrup
  • 1 pinch salt

 INSTUCTIONS

  • Preheat
 oven to 350 degrees F (176 C) and add 3 cups
 raw hazelnuts to a baking sheet in a single layer for a total of 12-15 minutes (if already roasted, just warm for a few minutes)

  • Remove nuts from the oven and let cool slightly and transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skin... it doesn’t have to be perfect!

  • Add slightly cooled hazelnuts and a pinch of salt into your NutraMilk and set for 4 minutes on ¨Butter¨.

  • Between 3 and 4 minutes, open the top and check to see if it looks creamy. Once its ready, spoon nut butter into a bowl, mix in 2 tbsp.
 cacao powder and 2 tbsp. maple syrup. Taste and add a little more maple syrup of desired.



  • Add 1/2 cup of hazelnut butter and 5 pitted dates back into the NutraMilk (keep the rest in a sealed jar in the 
fridge for up to 3 weeks and enjoy on toast, waffles or even mixed into hot
plant based
milk) set for 3 minutes on ¨Butter¨ .
  • While the mixture is blending, slowly melt one cup of dark chocolate chips in a double boiler.

  • Scoop out the mixture and roll into 8 balls. Place into the freezer for about 30 minutes.

  • Remove the balls from the freezer and roll them one by one in the melted
 chocolate, and
sprinkle with
 optional (bu t
highly recommended) Malden Salt. Place on a small baking tray and put them back into the fridge to set. You can store them for up to 2 weeks in the fridge or 1 month.  Mine are usually gone in 3 days;) 
Enjoy!


 



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