FAUX-RERRO ROCHER HAZELNUT BLISS BALLS

FAUX-RERRO ROCHER HAZELNUT BLISS BALLS

By
From
Bliss Bites
Makes
14
Prep
20 mins

Here’s a perfect treat for choccy addicts looking to satisfy their sweet cravings. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts. Whip them up as a special gift for someone you love, or simply enjoy yourself.

Ingredients

Quantity Ingredient

FILLING

Quantity Ingredient
150g hazelnuts
9 medjool dates, pitted, about 180 g
30g raw cacao powder
40g hazelnut butter
or almond butter
14 hazelnuts, roasted and peeled

COATING

Quantity Ingredient
50g cacao butter
1 1/2 tablespoons raw cacao powder
1 tablespoon maple syrup
75g hazelnuts, roasted, peeled and crushed

Method

  1. Place all the filling ingredients, except the 14 roasted hazelnuts, in your food processor or blender and pulse together until combined.
  2. Line a tray with baking paper. Take about a tablespoon of the mixture at a time and roll it into 2.5 cm balls, pushing a roasted hazelnut into the centre of each ball. Place the balls on the tray.
  3. Meanwhile, to make the coating, melt the cacao butter in a double boiler set over simmering water. Add the raw cacao powder and maple syrup and whisk everything together until combined and smooth. Cool the mixture.
  4. Dip the balls into the chocolate mixture, place them on the tray and set aside until the chocolate has set. Repeat the process 2–3 times or until the balls have a thick coating. Before the final coating sets, roll each ball in the crushed hazelnuts to lightly coat, then return to the tray. Refrigerate for around 10 minutes or until the chocolate has set firmly.
  5. Transfer the balls to an airtight container and refrigerate or freeze. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

NOTE

  • You can use 2½ tablespoons of coconut oil in the coating instead of the cacao butter. Even easier, you can replace the whole lot with 100 g cooled, melted raw dark chocolate and use this to coat the balls instead of the mixture above. Roll them in the hazelnuts, as per the recipe.
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