Chocolate and hazelnut. A classic combination. Treats like Ferrero Rocher and Nutella have become known for it, but did you know you can make your own version at home? This recipe is lower in sugar, vegan, and gluten-free.
Coconut sugar and nectar are on our list of cleanse-approved sweeteners. That’s because they are 48% lower than regular cane sugar on the glycemic index. Coconut sugar is also one of the most sustainable forms of sugar, making it a better environmental choice, as well. Coconut nectar, like real maple syrup, is rich in minerals. It has a more neutral flavor than maple syrup, which gives it more flexibility in recipes.
Go nuts for nuts
Protein gives us the ability to maintain and grow more muscle tissue. It is necessary for cellular maintenance. And many people, especially women, don’t eat enough of it, even though it can decrease their risk of heart disease. Adding nuts to foods we enjoy is an easy way to up the protein factor (and the delicious crunch). Here’s our list of 13 high protein snacks to include in your diet.
Food of the gods
Cacao beans come from the Theobroma Cacao tree, meaning ‘food of the gods’ (theo = god and broma = food). It’s one of our favorite superfoods to use. It contains high amounts of antioxidants, including flavonoids like epicatechin, catechin, and procyanidins. Cacao even can help boost our serotonin levels and our dopamine production, meaning it’s a great mood booster.
Chocolate Hazelnut Bliss Balls
Makes approx. 12
1/4 cup cacao powder
2 tablespoons coconut flour
1 + 1/4 cup hazelnuts
1/4 cup almond butter
4 tablespoons coconut nectar (or maple syrup, if not cleansing)
10 large Medjool dates
1 teaspoon vanilla extract
Pinch of sea salt
Optional: 1/4 cup Clean dark chocolate for topping
Combine the cacao powder, coconut flour, 1 cup of hazelnuts, the almond butter, maple syrup, dates, vanilla extract, and sea salt in a food processor. Blitz until a sticky dough forms.
Roll the dough into 12 equal-sized balls, then place them in the freezer to harden while you prepare the toppings.
Finely chop the remaining 1/4 cup of hazelnuts and melt the chocolate in 15-second increments in the microwave, careful not to burn the chocolate.
Remove the chocolate hazelnut bliss balls from the freezer, drizzle with the dark chocolate, and then top with chopped hazelnuts. Put back in the freezer until the chocolate hardens. Store them in an airtight container in the fridge or freezer.
Recipe and photography by Julia Gibson
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