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Prep Time | 15 minutes |
Cook Time | 5 |
Servings |
balls
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Ingredients
- 4-6 whole dates pitted
- 1 cup roasted hazelnuts if you have raw you can toast in a pan - just keep a close eye on them!
- 1 tsp vanilla
- 1/2 tsp Sea salt I use close to 1 tsp b/c I love SALT!
- 2 tbsp coconut oil
- 2 tbsp cocoa powder you can use dark if you want extra antixodiants
- 2 tbsp almond butter I havne't experiemented but you could probably use sunbutter or other nut butter of choice
- 2 scoops vital proteins OPTIONAL but boosts the protein!
- 1/2 - 1 tbsp filtered water OPTIONAL if needed to help combine if not sticking together
- 1/2 cup toasted coconut flakes OPTIONAL to coat outside or you could use hemp seeds!
Ingredients
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Instructions
- Place dates in S blade blender and pulse until chopped
- Leave dates in and add in hazelnuts. Pulse until fine / crumbly texture
- Add in the rest of the ingredients (vanilla, sea salt, coconut oil, cocoa powder, nut butter) Pulse until it starts to clump together. (Mine didn't do this right away so I added just a small 1/2 tbsp of water to help it clump up) You want to be able to squeeze into ball form so pulse until mixture is no longer grainy.
- Roll into 12-15 balls and roll in coconut flakes, hemp seeds or just leave as is and sprinkle with sea salt. Place on a cookie sheet and freeze and then after an hour take out and place in glass container and put back in freezer. Take out and enjoy whenever you want - I like to let mine sit for 5 minutes before biting in, more intense nutella taste that way!
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