Hazelnut Cacao Nib Bliss Balls
These crunchy, nutty, creamy bliss balls have been shared with us by Gabrielle from Kitch'n Thyme. Deliciously decadent, you can have a healthier sweet treat while feeling you're indulging... even for breakfast! If you want to boost the protein content you can add some protein powder. They are a little more fudgey in texture with the protein! Once cold, transfer to a ziplock bag and freeze. Gabrielle has created this recipe using organic ingredients where possible.
Recipe Tester Feedback: "Omgoodness! You feel naughty eating these whilst knowing that they are actually good for you. This is a perfect for snack for those who are not limited by having no nuts. I'll definitely be putting them in my lunchbox for work. The added protein powder makes them great as a post workout snack as well." - Sharree
No: Gluten / Dairy / Egg
Total Preparation Time 10 minutes
Cannot be frozen
- hazelnuts - 140g, roasted
- coconut oil - 80g
- coconut milk - 80g
- maple syrup - 80g
- cacao powder - 50g, raw
- vanilla - 1 tsp, essence
- salt - pinch
- dates - 4, medjool
- almond meal - 200g
- cacao nibs - 40g
- protein powder - 100g, optional
- If you need to make your own almond meal, add almonds (200g) to the bowl. Mill Speed 8 / 8 seconds. Set aside.
- To make the filling, place some of the hazelnuts (60g only) into the mixer bowl and mill Speed 9 / 10 seconds.
- Add the coconut oil (80g), coconut milk (80g), maple syrup (80g), cacao powder (50g), vanilla essence (1 tsp), salt (pinch), and dates (4). Program 2 minutes / 50C / Speed 3.
- Add the almond meal (200g) and cacao nibs (40g) and protein powder (100g) optional. Process Reverse+Speed 4-5 / 10 seconds. Transfer mixture to a bowl, using a spatula.
- Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
- Place the remaining hazelnuts (80g) into the mixer bowl and chop Speed 4 / 15-20 seconds.
- Place into a shallow bowl for rolling. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm. Easily transportable in airtight containers or ziplock bags.