Who likes Ferrero Rocher? These chocolate hazelnut bliss balls are a healthy version that tastes just as good. You’ve got to give them a try!
Use raw nuts and toast them yourself. You can substitute other nuts or seeds, but for the traditional taste, hazelnuts should be in the mixture. Nuts and seeds are great to include in your diet for the good fats and abundant minerals they provide.
Cacao powder can be used in place of the cacao nibs for the topping; however, the nibs provide a great crunch. Cacao is a good source of antioxidants but does contain some caffeine. Don’t eat too many!
Chocolate Hazelnut Bliss Balls
- food processor
- 15 whole hazelnuts
- 1/2 cup hazelnuts
- 1/2 cup cashews
- 1/4 cup rolled oats
- 1 cup dates
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1 tbsp water
- pinch sea salt
- 1/4 cup cacao nibs
- 1/3 cup hazelnuts
- Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
- Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
- Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
- Add the water and pulse to combine, the mixture should become fudgy and stick together.
- Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
- Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.