Hazlenut-Chocolate Bliss Balls [Vegan, Raw & Gluten-Free]
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Servings: 18-20 balls
Prep Time
Cooking Time
Servings
balls 18-20

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INGREDIENTS:
balls
  • Bliss balls
  • 1/4 cup raw sunflower seeds
  • 1/2 cup raw hazelnuts
  • 1/2 cup raw almonds
  • 2 tbs raw cacao powder
  • 2 tbs chocolate protein powder (optional)
  • 8 large medjool dates (pitted and soaked for a few hours to soften)
  • 1/2 cup coconut oil (melted)
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • Dipping
  • 6 tbs raw cacao powder
  • 3 tbs coconut oil
  • 3 tbs maple syrup
  • hazlenuts (finely chopped, for rolling)
INSTRUCTIONS:
  1. Blitz hazelnuts, almonds, cacao powder, chocolate protein powder and sunflower seeds in a food processor into a fine meal. Pour into a bowl.
  2. Place remaining ingredients into a food processor and blitz until a smooth paste is formed.
  3. Mix the paste into the dry ingredients (either with your hands or a spoon) mixture should be very firm. Allow mixture to sit in the fridge for a minute to firm up slightly.
  4. Take heaped tsps and squeeze mixture together into a ball to bind, then roll into a ball with the palm of your hands. Place on a tray/plate. Repeat with remaining bliss balls. Refrigerate for at least 30 minutes.
  5. Microwave chocolate dripping mixture in bursts, stirring well until cocoa powder is dissolved. Allow to sit and thicken slightly, stirring occasionally (mixture will seem thin as cocoa powder naturally settles to the bottom).
  6. Dip each bliss ball into chocolate dipping mixture then carefully roll (pressing slightly) into the finely chopped hazelnuts. Refrigerate for a further 10 or so minutes.
  7. Re-stir the chocolate mixture, then lightly dip the hazelnut-crusted bliss balls into the mixture (dripping off the excess). Refrigerate for a further 10 minutes to harden.
NOTES:

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