These energy balls marry the flavors of nutty hazelnuts with rich chocolate. They're chewy with a slight crunch and have just enough sweetness to curb a midday or post-dinner sweet tooth.
Ingreadient
- 10 pitted dates
- ⅓ cup hazelnuts, plus 2 tablespoons for garnish
- ¼ cup chocolate hazelnut butter, such as Justin's
- 1 tablespoon cocoa powder
- Pinch of salt
Direction
- Place dates in a small bowl. Cover with hot water and soak for 5 to 10 minutes.
- Meanwhile, pulse hazelnuts in a food processor until coarsely chopped. Add the dates and 1 tablespoon of the soaking water to the food processor. Add nut butter, cocoa and salt. Process until the nuts are finely chopped. Refrigerate the mixture for 15 minutes.
- Roll the mixture into 12 balls (about 1 scant tablespoon each). Chop the remaining 2 tablespoons hazelnuts and sprinkle over top, pressing slightly to adhere, if desired. Refrigerate the balls for at least 15 minutes and up to 1 week.
