Hazelnut Chocolate Balls Recipe
Introduction
Hazelnut Chocolate Balls are a delicious and healthy snack that combines the rich flavors of roasted hazelnuts, dark chocolate, and sweet Medjool dates. These bite-sized treats are perfect for a quick energy boost or a guilt-free dessert.
Ingredients
- 1/2 cup Medjool Dates (about 8 dates, 4.7 oz)
- 1 cup Hazelnuts
- 1 oz Dark Chocolate (85% Lindt or vegan dark chocolate chips)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Coconut Oil (or Cocoa Butter)
- 1 teaspoon Almond Milk (if the dough is too dry)
- 10 Hazelnuts (to place in the center of each ball)
- 3 oz Dark Chocolate (to drizzle or dip balls)
Instructions
- Step 1: Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper and spread the hazelnuts evenly on the tray.
- Step 2: Bake the hazelnuts for 10 minutes until fragrant and roasted. Remove from the oven and let them cool for 5 minutes.
- Step 3: While the hazelnuts cool, melt 1 oz of dark chocolate with the coconut oil in a microwave or saucepan until smooth.
- Step 4: In a food processor, combine the roasted hazelnuts, pitted Medjool dates, vanilla extract, and the melted chocolate with coconut oil.
- Step 5: Process for 2–3 minutes until the mixture forms a sticky batter. If it feels too dry, add a teaspoon of almond milk or water and blend again until the dough sticks together.
- Step 6: Transfer the dough to a bowl and refrigerate for 10 minutes to firm up.
- Step 7: Roll the dough into 10 balls. Place one whole hazelnut in the center of each ball as you form them. Set the balls on a parchment-lined plate.
- Step 8: Melt the remaining 3 oz of dark chocolate and drizzle it over the balls, or dip the balls entirely for extra indulgence. Optionally, sprinkle with chopped hazelnuts.
Tips & Variations
- Use vegan chocolate to keep this recipe dairy-free and suitable for vegan diets.
- If the dough feels too sticky to handle, refrigerate it a bit longer before rolling.
- Add a pinch of sea salt to the melted chocolate drizzle to enhance the flavor contrast.
- Swap hazelnuts for almonds or walnuts if preferred or for a different texture.
Storage
Store the hazelnut chocolate balls in an airtight container in the refrigerator for up to 10 days. For best flavor and texture, bring them to room temperature before serving. You can also freeze them for longer storage and thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of hazelnuts?
Yes, almonds or walnuts can be used as substitutes. The flavor and texture will vary slightly, but the recipe will still work well.
What if I don’t have a food processor?
A food processor is best to achieve the right dough consistency, but you can try chopping the ingredients finely by hand and mixing well. The texture may be less smooth but still tasty.
PrintHazelnut Chocolate Balls Recipe
These Hazelnut Chocolate Balls are a rich and healthy snack, combining roasted hazelnuts, Medjool dates, and dark chocolate to create a naturally sweet, vegan, and gluten-free treat. Perfect for energy boosts, they feature a creamy chocolate center and a decadent drizzle of dark chocolate on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 balls 1x
- Category: Snack
- Method: Baking
- Cuisine: International
- Diet: Vegan
Ingredients
Main Ingredients
- 1/2 cup Medjool Dates (about 8 dates, 4.7 oz)
- 1 cup Hazelnuts
- 1 oz Dark Chocolate (85% Lindt or vegan dark chocolate chips)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Coconut Oil (or Cocoa Butter)
- 1 teaspoon Almond Milk (optional, if the dough is too dry)
For Assembly and Decoration
- 10 Hazelnuts (to place in the center of each ball)
- 3 oz Dark Chocolate (to drizzle or dip balls)
Instructions
- Preheat and Roast Hazelnuts: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Spread the hazelnuts evenly on the tray, then bake them for 10 minutes until fragrant and lightly toasted. Allow them to cool for about 5 minutes after baking.
- Melt Chocolate and Coconut Oil: Place the 1 oz of dark chocolate and 1 tablespoon of coconut oil in a small bowl and gently melt either using a microwave in short bursts or a saucepan over low heat, stirring until smooth.
- Prepare the Dough: In a food processor, combine the roasted hazelnuts (slightly warm), pitted Medjool dates, vanilla extract, and the melted chocolate-coconut oil mixture. Process for 2-3 minutes until the mixture forms a sticky batter. If the dough feels too dry and doesn’t stick together well, add 1 teaspoon of almond milk or water and blend again to achieve the desired consistency.
- Chill the Dough: Transfer the dough to a bowl and refrigerate for 10 minutes to firm up, making it easier to shape into balls.
- Form the Balls: Roll the dough into 10 equal-sized balls. Place one whole hazelnut into the center of each ball by flattening the dough slightly, inserting the hazelnut, and reshaping the ball around it. Arrange the balls on a plate lined with parchment paper.
- Decorate with Chocolate: Melt the remaining 3 oz of dark chocolate for drizzling or dipping. Drizzle the melted chocolate over the balls or dip the balls partially. Optionally, sprinkle extra chopped hazelnuts on top for added texture and flavor.
- Store Properly: Keep the hazelnut chocolate balls refrigerated in an airtight container. They will stay fresh for up to 10 days.
Notes
- Ensure dates are pitted before using to avoid any hard bits.
- If you do not have almond milk, water or any plant-based milk can be substituted to adjust dough texture.
- Use high-quality dark chocolate with at least 85% cacao for a rich, slightly bitter flavor and healthier antioxidants.
- These balls can be frozen for longer storage; thaw in the refrigerator before serving.
- The recipe is naturally vegan, gluten-free, and free from refined sugars, making it a nutritious snack option.
Keywords: hazelnut chocolate balls, vegan snack, energy balls, gluten-free dessert, healthy chocolate treat, date balls, no-bake snack
