Name: Hazelnut Chocolate Bliss Balls
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup (200g) 12 medjool dates, pits removed; 2 cups (200g) rolled oats; 6 Tbsp (40g) cocoa or cacao powder; 1/2 tsp instant coffee; 2/3 cup (140g) softened coconut oil, not melted; 3/4 cup (100g) whole hazelnuts, crushed in food processor or roughly chopped, still leaving some larger chunks; 30 whole hazelnuts, for the middle of each ball, more if needed

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Hazelnut Chocolate Bliss Balls! These delights are morish, rich and created with one of the best classic combinations, chocolate and hazelnut! You may also like to think of these as healthier versions of ferrero rochers but in bliss ball form.

Of course you can make an even closer version to ferrero rocher’s by making a ganache, refrigerating it and creating the truffles that way however, I wanted to include some more nourishing ingredients in this recipe.

What do you need to make these?

Medjool dates
Oats
Cocoa or cacao powder, you can use either one
Instant coffee, this brings out and deepens that beautiful cocoa flavour
Coconut oil
Hazelnuts

You make your scrumptious bliss balls by adding all ingredients into your food processor. Blend them altogether until the mixture sticks together. Then you’ll pick up some of the mixture, flatten it slightly in your palm and place one whole hazelnut in the middle. Wrap and roll the bliss ball mixture over and around the hazelnut so it’s in the middle. Form the smooth round bliss ball shape then coat in your crushed hazelnuts.

Then you’ll refrigerate them for 30 minutes or until firm. That easy! Enjoy friends x

Hazelnut Chocolate Bliss Balls

Author: Wholesome Patisserie
Total Time: 30 minutes
Yield: 30 bliss balls 1x

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Description

These delights are morish, rich and created with one of the best classic combinations, chocolate and hazelnut! You may also like to think of these as healthier versions of ferrero rochers but in bliss ball form.

Ingredients

Scale

1 cup (200g) 12 medjool dates, pits removed
2 cups (200g) rolled oats
6 Tbsp (40g) cocoa or cacao powder
½ tsp instant coffee
⅔ cup (140g) softened coconut oil, not melted
¾ cup (100g) whole hazelnuts, crushed in food processor or roughly chopped, still leaving some larger chunks
30 whole hazelnuts, for the middle of each ball, more if needed

Instructions

Set aside a Tupperware container that will store your bliss balls.
Add dates to a high-speed food processor and pulse until just broken down.
To the processor, add oats, cocoa powder, coffee and softened coconut oil.
Blend for 10-15 seconds or until mixture sticks together.
Place crushed hazelnuts into a small bowl and set aside.
Pick up approx. 1 tablespoon of mixture and slightly flatten it in your palm. Place 1 whole hazelnut in the middle and gently wrap and roll the mixture around the hazelnut so it’s enclosed in the centre.
Roll ball in the crushed hazelnuts until well coated and place in your container. Repeat above method with remaining mixture.
Transfer container with bliss balls to the refrigerater for 30 minutes or until firm.
Serve and enjoy!
Store in an air-tight container, refrigerated, for 1 week - 10 days.

Prep Time: 30 min

Description

Ingredients

Instructions

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