Hazelnut Chocolate Bliss Balls
Love Ferrero Rocher? Try these Hazelnut Chocolate Bliss Balls! Each ball encases a whole hazelnut and is rolled in crushed hazelnuts for a crunchy exterior. Easy to prepare and perfect for satisfying chocolate cravings!
These chocolate hazelnut balls combine Medjool dates and rolled oats with rich cocoa powder, a hint of instant coffee, and soft coconut oil.
Hazelnut Chocolate Balls Recipe
Indulge in the delight of hazelnut chocolate balls, a healthier spin on the classic Ferrero Rocher.
These bliss balls are a harmonious blend of chocolate and hazelnuts, offering a rich and nourishing treat.
The recipe is simple: blended Medjool dates, oats, cocoa powder, instant coffee, coconut oil, and hazelnuts. A whole hazelnut is then added to the center of each.
Perfect for satisfying your sweet cravings with a touch of elegance!
What makes them similar to Ferrero Rocher?
The combination of chocolate and hazelnuts with a whole hazelnut center is reminiscent of the classic Ferrero Rocher flavors.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Medjool Dates: These can be substituted with dried pitted dates if Medjool dates aren’t available. Though Medjool dates are preferred for their sticky texture.
- Old-Fashioned Rolled Oats: Gluten-free oats can be used for a gluten-free option.
- Cocoa or Cacao Powder: Either works for chocolate flavor.
- Instant Coffee Powder: Enhances the chocolate flavor. Can be omitted or replaced with a small amount of espresso powder.
- Coconut Oil: Melted butter can be used, but the texture may vary.
- Hazelnuts: Almonds or walnuts could be used as alternatives.
How To Make Hazelnut Chocolate Balls
A full and detailed recipe card is at the bottom of this post.
Prepare Storage: Set aside a container for the bliss balls.
Process Dates: In a food processor, pulse dates until broken down.
Add Ingredients: Add oats, cocoa powder, coffee, and coconut oil to the processor. Blend until the mixture sticks together.
Coating Prep: Put crushed hazelnuts in a bowl.
Form Balls: Flatten about 1 tablespoon of mixture in your palm, place a whole hazelnut in the middle, and wrap the mixture around it. Roll the ball in crushed hazelnuts and place it in the container. Repeat with the remaining mixture.
Chill: Refrigerate for 30 minutes or until firm. Enjoy!
Expert Tips
- Texture of Dates: Use dates that are soft and sticky, such as Medjool dates, for easier blending and binding.
- Processing Mixture: Blend the mixture until it sticks together or when you pick up some mixture, roll it into a ball and it sticks. If you’re having trouble, keep blending until it becomes sticker.
- Chilling Time: Refrigerate hazelnut chocolate balls until firm to enhance flavor and texture.
Can I skip the coffee?
Yes, the instant coffee powder can be omitted; it’s used to enhance the chocolate flavor from the cocoa powder.
Can I use a different type of pitted dates instead of Medjool?
Yes, you can use dried pitted dates, though Medjool dates are preferred for their sweetness and soft, sticky texture.
My bliss balls aren’t holding together well. What can I do?
If the hazelnut chocolate balls are crumbling, add more coconut oil for better binding. Make sure your dates are sticky and fresh. Longer blending may help aid in them sticking together.
Storage Instructions
Store: In an air-tight container, refrigerated, for 1 week to 10 days.
Freeze & Thaw: Freeze hazelnut chocolate balls on a tray, then store them in a freezer-friendly container for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge overnight.
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Hazelnut Chocolate Balls
Ingredients
- 1 cup Medjool dates, pits removed
- 2 cups old-fashioned rolled oats
- 6 Tbsp unsweetened natural cocoa powder, or cacao powder
- 1/2 tsp instant coffee powder
- 2/3 cup softened coconut oil, not liquid
- 3/4 cup crushed hazelnuts, with or without skin
- 30 whole hazelnuts, for filling
Instructions
- Prepare Storage: Set aside a container for the bliss balls.
- Process Dates: In a food processor, pulse dates until broken down.
- Add Ingredients: Add oats, cocoa powder, coffee, and coconut oil to the processor. Blend until the mixture sticks together.
- Coating Prep: Put crushed hazelnuts in a bowl.
- Form Balls: Flatten about 1 tablespoon of mixture in your palm, place a whole hazelnut in the middle, and wrap the mixture around it. Roll the ball in crushed hazelnuts and place it in the container. Repeat with the remaining mixture.
- Chill: Refrigerate for 30 minutes or until firm. Enjoy!
Notes
- Store: In an air-tight container, refrigerated, for 1 week to 10 days.
- Freeze & Thaw: Freeze hazelnut chocolate balls on a tray, then store them in a freezer-friendly container for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge overnight.