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