You’ll be surprised and delighted just how much these taste like the real deal! The secret is in using good quality ingredients, and roasting the hazelnuts- you can use them raw if you prefer, however a light roasting really brings out their flavour. I believe flavour is equally as important as deliciousness, and this recipe is a nice balance of the two.
- 1 cup roasted Hazelnuts
- 1⁄2 cup soaked dates
- 1-2 tbsp cocoa or raw cacao powder
- Small pinch salt
- Splash maple syrup, optional if you prefer a sweeter pastePlus:
- Approx 15-18 whole roasted hazelnuts for crunchy centre
- 1 cup crushed roasted hazelnuts for rolling
- 200g melted 70-85% chocolate for rolling
- Roast about 2 1⁄2 cups Hazelnuts at 170 degrees un>l fragrant- take care not to burn! Remove skins by rubbing between a tea towel and discard.
- Pulse one cup of nuts in a food processor to a crushed consistency and set aside for rolling. Also set aside 18 whole nuts for the centre.
- Process remaining nuts un>l they form a paste- if you can do this while warm from the oven this helps, but it doesn’t have to be perfect. Add dates and cocoa and keep processing un>l as smooth as possible. Taste and adjust chocolate flavour if needed.
- Roll paste into balls, flatten and add hazelnut to the centre, and shape paste around it into a ball again. Once all have been rolled dip one at a >me into melted chocolate, remove with a fork then roll straight away in crushed hazelnuts. Place on a tray lined with baking paper. Set in the freezer.