Chocolate Hazelnut Balls
I don’t know if it’s postpartum hormonal chaos or the general madness of the pandemic, but I’m always craving something sweet. It especially hits right after a meal. Maybe I’ve always had a sweet tooth - I’m just more aware of it now and trying (only mildly) to manage it.
These Chocolate Hazelnut Balls are my favourite little workaround. They’re the perfect bite when you want something sweet after lunch, during the school run, or when you’re lying on the play mat with the baby wondering why time is moving so slowly. And they’re ideal for days when you don’t want to make anything fancy but still want a homemade treat.
I had an older version of this recipe on the blog, but it really needed an update. The original batch made so little that I could finish it in one sitting (thoroughly tested, several times). This new version actually lasts us until midweek… which is unheard of for sweet treats in my house.
This recipe uses just 7 ingredients and makes about two dozen chocolate hazelnut balls - soft, chocolatey, a little nutty, and so easy. Most of the work happens in a food processor, which makes it a fun recipe to do with kids. My daughter calls it “cookie dough” and eats half of it before we even start rolling the balls.
If you don’t have a food processor, don’t worry - I’ve included a no-machine version below. These also make such lovely edible gifts for the holidays, hostess gifts, or a little treat for a new mom who might need a sweet pick-me-up during those sleepless nights.
Chocolate Hazelnut Balls
These chocolate hazelnut balls are rich, nutty, and naturally sweetened with Medjool dates. They’re perfect as a quick snack, an after-dinner treat, or something to keep in the fridge when you want a little chocolate moment.
Ingredients
- 1 cup (260 g) hazelnuts
- 1 cup (about 12) Medjool dates, pitted
- 3 tablespoons raw cocoa powder + 2 tablespoons for dusting
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, until the skins look dark and crackly.
- Transfer the warm hazelnuts to a clean tea towel and rub them vigorously to remove most of the skins. (A little skin left on is totally fine.)
- Place the dates in a small bowl, sprinkle with a little water, and microwave for 1 minute to soften.
- Add the hazelnuts and sea salt to a food processor. Pulse until the nuts are finely chopped - similar to a loose meal but with a few small chunks for texture.
- Add the dates, cocoa powder (3 tbsp), coconut oil, maple syrup, and vanilla. Pulse until the mixture comes together into a sticky dough.
- With damp hands, roll the mixture into small balls (about 20-22 g each). You should get around 24 balls.
- Roll each ball in the remaining 2 tablespoons cocoa powder. Store in an airtight container.
- Blend the hazelnuts in a blender, stopping before they turn into hazelnut butter.
- In a bowl or plate, mash the dates, cocoa powder, coconut oil, maple syrup, vanilla, and salt with the back of a fork.
- Add the chopped hazelnuts and mix well.
- Shape into balls, dust with cocoa, and store.
Notes
- Toasting the hazelnuts intensifies the flavour - don’t skip this step.
- If the mixture feels too dry, add an extra teaspoon of coconut oil.
- These keep well in the fridge for up to 1 week or in the freezer for up to 3 months.
