These tasty decadent treats are vegan, gluten-free, and just plain delicious!
1 3/4 cups hazelnuts, divided
1/4 cup cocoa powder
2-3 tbsp. maple syrup or sweetener of your choice
1 tsp vanilla extract
1 tsp. hazelnut extract (optional)
2 tbsp. coconut oil melted
1-3 tbsp. water or dairy free milk
Coating:
1 cup dairy free chocolate chips
1/2 cup hazelnuts, finely chopped
DIRECTIONS
Toast the hazelnuts by placing them in a preheated 325F oven and bake for 10 minutes or until golden brown and skins have started to peel away. Once cooled, gently rub the hazelnuts to remove the skins (some won’t come off, that’s ok!)
In a food processor add 1 cup of the toasted hazelnuts, reserving the rest for later. Add cocoa, maple syrup, extracts and oil to food processor. Add enough water to process until it comes together into a ball.
Makes 15
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Spoon out 1 tablespoon of mixture and form into a ball.
Place a whole hazelnut in the centre and reshape into a ball. (you will need 15 hazelnuts)
Refrigerate while we prepare the chocolate.
Melt the chocolate chips over a double boiler until completely smooth.
Chop 1/2 cup of reserved hazelnuts.
Remove balls from refrigerator. Place each ball onto a fork or slotted spoon and pour melted chocolate overtop.
Roll into chopped hazelnuts and set aside.
Refrigerate until firm, about 2 hours, then enjoy!