So I am a bit late posting these glorious little chocolate hazelnut bliss balls/raw balls/whatever you want to call them – it doesn’t matter, they still taste like little bites of heaven. We actually had a long weekend last weekend here in Western Australia so I have no excuse for being so late except that I also had a really hectic weekend, and not one, not two, but three baking disasters which really threw me off. So I resorted to the good old faithful chocolate bliss ball which really never let me down.
This recipe is one that my old housemate and I used to make all the time, between us, you could safely assume there would always be one batch in the fridge and it lends itself well to the odd variation or two. You can use basically any type of nut that you have on hand, but I was going for a Nutella themed bliss ball on this particular occasion, so I used roasted hazelnuts. They didn’t taste all that Nutella-ish but they were still so good so I didn’t mind, and neither did any of my friends who helped me devour the lot on the same day I made them (no judgement here, right?). For a real Nutella taste I think I would add some of my Homemade Nutella, but then they would no longer be raw – so it depends if that is a deal breaker for you.
As most of my recipes seem to be, these are so so easy and quick. Step one – throw all ingredients in processor. Step 2 – roll into balls and cover in coconut. And if you are really lazy you can skip the coconut part and I won’t judge you… but it does taste pretty good, so maybe chuck some coconut into the processor if you are going to do that.
Chocolate Hazelnut Biss Balls
Prep Time: 20 mins
Makes: Approx. 20 small balls
- 1 cup Hazelnuts, roasted
- 3/4 cup dates
- 1/4 cup cacao powder
- 2 tablespoons maca powder (optional)
- 2 tbs cacao nibs
- 1 tbs chia seeds
- 1 tbs hemp seeds
- 2-3 tbs coconut oil
- 1/2 cup desiccated coconut – for rolling
Put everything except for the coconut oil and coconut into the food processor and blend until it starts to get a bit clumpy, you want to oils of the nuts to start releasing so you don’t need to use a bucket load of coconut oil, because you know that stuff is expensive! This takes a while in my dodgy little food processor (about 5-10 minutes but I have recently learned just how dodgy my processor is so it will probably only take you 5 minutes tops).
Pour in coconut oil , 1 tbs at a time, giving it a quick pulse between each addition, until it is sticky enough to form balls, I usually use 2-3 tbs but it will depend on how much you blended up your mixture in the previous step.
Note: you will get basically the same result if you barely blend it and use a heap of coconut oil, or if you bend it to oblivion and use next to no coconut oil, so I guess it depends on how much time you have on your hands.
Roll into balls and then roll in desiccated coconut.
Store in the refrigerator and they should keep for about 5 days, though I don’t think they have ever lasted that long in my house.