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4 cups hazelnuts
200g dark (85% cocoa) chocolate
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 teaspoon vanilla powder or extract, optional
Preheat oven to 180 ̊C/350 ̊F/Gas Mark 4. 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.
Place one cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
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.
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).
Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in refrigerator on a tray lined with baking paper. Allow to set in the fridge for at least 2 hours.