Description
These nutty chocolate balls are rich, bite-sized treats made with cocoa, naturally sweet dates, and crunchy toasted hazelnuts, coated in smooth dark chocolate for an indulgent yet wholesome snack.
Ingredients
- 1 cup toasted hazelnuts
- 8–10 Medjool dates, pitted
- 1/2 cup rolled oats
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond butter (or peanut butter)
- 2 tablespoons melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 100 g dark chocolate (70%)
- Extra crushed toasted hazelnuts for rolling
- 1 tablespoon honey or maple syrup (optional)
Instructions
- If needed, toast hazelnuts at 180°C (350°F) for 8–10 minutes, then rub off skins and cool.
- Set aside 1/4 cup hazelnuts and crush them for coating.
- Pulse remaining hazelnuts in a food processor until coarse.
- Add dates, oats, cocoa powder, almond butter, coconut oil, vanilla extract, and salt. Blend until sticky and combined.
- Adjust texture if needed by adding honey, water, or extra oats.
- Chill mixture for 10 minutes if too soft.
- Roll into tablespoon-sized balls.
- Melt dark chocolate using a double boiler or microwave.
- Dip balls in melted chocolate and coat with crushed hazelnuts.
- Place on a lined tray and refrigerate for 15–20 minutes until set.
Notes
- Soak dry dates in warm water before using.
- Swap hazelnuts with almonds, walnuts, or pecans if desired.
- Use seed butter and seeds for a nut-free version.
- Roll in coconut, cocoa powder, or sesame seeds for variation.
- Store in the fridge for up to 1 week or freeze for 2 months.
- Do not microwave to reheat to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
