I first made these early last year for a friend’s yoga and wellness evening. They went down so well I’m replicating them for another event – this time a luxe fayre I’ve been asked to provide snacks for. And it reminded me just how tasty they are – and how I was yet to share the recipe, so here you are.
They are vegan, gluten, dairy and refined sugar free, and make a great afternoon pick me up with a cup of tea or after dinner alternative when you’re reaching for the chocolate box.
Makes around 20
100g blanched hazelnuts
300g pitted medjool dates
100g milled flaxseed
3 tbsp coconut oil
4 tbsp cacao or cocoa powder
1 tbsp rice or maple syrup
1/2 tsp sea salt flakes
Heat a dry frying pan and gently toast the hazelnuts for a few minutes, shaking often until golden. Put them into a food processor and pulse into tiny pieces.
Roughly chop the dates by hand, add them to the food processor and pulse until the mixture is beginning to come together, then add the flaxseed and pulse a little more.
Zest the orange into the bowl then squeeze in the juice. Add the remaining ingredients and pulse together until well mixed. Put the bowl into the fridge and allow the mixture to chill and firm up for half a hour.
Roll into small balls and serve as they are or roll in a little more cocoa or chopped nuts.
Store in the fridge for up to a week or freeze for up to a month.