I’m not a big fan of hazelnuts but I know there are a few of you Nutella lovers. This recipe is definitely for you. You get the chocolate and hazelnut fix without all the guilt that usually kicks in after a spoonful of that famous chocolate spread.
And it’s a great gift too, if you ask me…
- 200gm dates
- 120gm hazelnuts
- 2tbs raw cacao
- 1tbs raw coconut oil (optional)
- pinch of sea salt
- 80gm quick cooking oats
Preheat the oven to 180C. If you are using skinless nuts then just roast them slightly in the oven, for about 15, 20 min. With skin, roast the hazelnuts for about 20 min or until the skins start to come off and the nuts turn golden brown. Take it out of the oven and cover it with a damp kitchen towel, leave it for 2 min. Rub the nuts with the towel to peal off as much skin as possible.
Grind the hazelnuts in a food processor to a fine mill, set aside. Pulse the dates in a food processor until it turns into a paste. You might need to add a little bit of water if it’s too dry. Then add ground nuts and the rest of the ingredients to the food processor and pulse it until it’s all mixed through and the mixture forms a ball with the dough-like consistency. Roll the “dough” into a bite size balls, dust them with a little extra cacao and store them in an airtight jars or container. They keep well on the counter for a few weeks.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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