Ingredients
- 2 x 200g packets of hazelnuts.
- 2 x 100g bars 85% dark chocolate.
- 1 teaspoon vanilla powder.
- 1 teaspoon vanilla powder.
The filling
- 1 cup hazelnuts.
- 1/4 cup coconut oil.
- 1/4 cup rice malt syrup.
- 1-2 tablespoons coconut milk.
- 1/4 cup raw cacao powder.
- 1/4 cup rice malt syrup.
- 1-2 tablespoons coconut milk.
- 1/4 cup raw cacao powder.
Directions
- 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
4. Roll filling mixture into balls and insert a whole hazelnut inside each ball, working quickly so they don't melt. Place back in refrigerator for 1 hour.
5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in the refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Click here if you would like an easy to make slice version of this recipe. - 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
4. Roll filling mixture into balls and insert a whole hazelnut inside each ball, working quickly so they don't melt. Place back in refrigerator for 1 hour.
5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in the refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Click here if you would like an easy to make slice version of this recipe.
One of the most delicious chocolate filled treats, this will certainly satisfy any sweet craving.
Ingredients
- 2 x 200g packets of hazelnuts.
- 2 x 100g bars 85% dark chocolate.
- 1 teaspoon vanilla powder.
- 1 teaspoon vanilla powder.
The filling
- 1 cup hazelnuts.
- 1/4 cup coconut oil.
- 1/4 cup rice malt syrup.
- 1-2 tablespoons coconut milk.
- 1/4 cup raw cacao powder.
- 1/4 cup rice malt syrup.
- 1-2 tablespoons coconut milk.
- 1/4 cup raw cacao powder.
Directions
- 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
4. Roll filling mixture into balls and insert a whole hazelnut inside each ball, working quickly so they don't melt. Place back in refrigerator for 1 hour.
5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in the refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Click here if you would like an easy to make slice version of this recipe. - 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
4. Roll filling mixture into balls and insert a whole hazelnut inside each ball, working quickly so they don't melt. Place back in refrigerator for 1 hour.
5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in the refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Click here if you would like an easy to make slice version of this recipe.