I find myself craving chocolate far too often. Do you know how excited I am to share this recipe with you?
If you have been following me on social media for a while, you may have noticed a theme of chocolate trending. Blame it on the absence of a kitchen at uni maybe… But Chocolate and Hazelnuts are my new obsession.
Actually, the chocolate and hazelnut combo is the basis for the delicate and dreamy ‘Ferrero Roche’ sweet treats. Mmmmm… That decadent chocolate mousse, crisp outer shell, whole hazelnut filling.
The only problem with this you see, is that the little balls of heaven are far out of my financial reach. The poor student life really does mean I am scraping the bottom of the barrel. Paying $14 for a box of six chocolate balls? No thank you.
So as an procrastination method of avoiding study, I did a little recipe testing. And the result I can tell you now… is far from a waste of time.
Hazelnuts are a powerhouse category when it comes to the nut/seed family.
Rich in mono un-saturated fats, they are extremely beneficial on the skin and hair. In fact, not only are they good for the external body, but also have been proven to increase long-term energy levels, magnesium levels, improve your sleep patterns and aid with regulated eating patterns.
Pair these bad boys with chocolate, and well… you have a match made in heaven.
Below you will find the recipe for my favourite Bliss Balls, or Energy bites (for those who need a fix when studying). This combo really is awesome, and with the incorporation of peanut butter, you are guaranteed to fix any of those late night chocolate cravings.
1/2 cup hazelnuts
1/2 cup rolled oats
1/4 cup cashews
1 cup of dates
1/4 cup cocoa powder
1/2 cup chocolate peanut butter
3 tsp honey
1/2 cup desiccated coconut
Place your hazelnuts on a baking tray in a preheated 180 degree oven. Roast on fan bake for 10-12 minutes, or until the skins being to crack. To avoid burning, intermittently shake the tray to roll the nuts around.
Remove and let cool, then pour nuts into a clean and dry tea towel, and rub together to flake the skins from the nut itself. Using a colander, remove excess shell leaving only the raw middle of nuts.
Combine shelled nuts, rolled oats, cashews, fates, coconut and cocoa powder into a blender and blitz until well combined. Using intermittent bursts, add honey and chocolate peanut butter until well mixed through.
Using clean hands, roll mixture into small balls. Using the desiccated coconut, roll balls entirely coating the outsides, and place on setting tray (lined with baking paper or glad wrap). Place tray in freezer for 30 minutes, or until completely firm to touch.
Store in an airtight container in a cool place, preferably in the fridge, for up to 1 week.