Dark Chocolate Hazelnut Bliss Balls

Image and recipe by Joanne Schneider from Nourished Body and Mind.

INGREDIENTS

For chocolate hazelnut bliss balls

• Chocolate hazelnut butter made with the NutraMilk
• 6 pitted Medjool dates

• 1 cup dark chocolate chips

• Maldon sea salt (optional)


For chocolate hazelnut butter

• 3 cups hazelnuts
• 2 tbsp. cacao powder
• 2 tbsp. maple syrup
• 1 pinch salt

INSTUCTIONS

• Preheat
 oven to 350 degrees F (176 C) and add 3 cups
 raw hazelnuts to a baking sheet in a single layer for a total of 12-15 minutes (if already roasted, just warm for a few minutes)

• Remove nuts from the oven and let cool slightly and transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skin... it doesn’t have to be perfect!

• Add slightly cooled hazelnuts and a pinch of salt into your NutraMilk and set for 4 minutes on ¨Butter¨.

• Between 3 and 4 minutes, open the top and check to see if it looks creamy. Once its ready, spoon nut butter into a bowl, mix in 2 tbsp.
 cacao powder and 2 tbsp. maple syrup. Taste and add a little more maple syrup of desired.



• Add 1/2 cup of hazelnut butter and 5 pitted dates back into the NutraMilk (keep the rest in a sealed jar in the 
fridge for up to 3 weeks and enjoy on toast, waffles or even mixed into hot
plant based
milk) set for 3 minutes on ¨Butter¨ .
• While the mixture is blending, slowly melt one cup of dark chocolate chips in a double boiler.

• Scoop out the mixture and roll into 8 balls. Place into the freezer for about 30 minutes.

• Remove the balls from the freezer and roll them one by one in the melted
 chocolate, and
sprinkle with
 optional (bu t
highly recommended) Malden Salt. Place on a small baking tray and put them back into the fridge to set. You can store them for up to 2 weeks in the fridge or 1 month. Mine are usually gone in 3 days;) 
Enjoy!