Buckwheat, chocolate, and hazelnut bliss balls

Buckwheat, chocolate, and hazelnut bliss balls

Buckwheat, chocolate, and hazelnut bliss balls

Ingredients

  • 100 g buckwheat
  • 300 ml almond milk
  • 200 g dates previously soaked for a couple of hours
  • 150 g ground hazelnuts
  • 100 g dark chocolate
  • 100 g coconut cream the thickened part from a can of coconut milk
  • 1 tablespoon raw cacao powder

Extra

  • 100 g dark chocolate
  • cacao powder

Instructions

  1. Soak buckwheat in water for 3-4 hours. Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly.
  2. Put it in a large pan or a medium pot with 300 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it). Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
  3. Melt coconut cream and chocolate over low heat in a medium pot. Set aside.
  4. Put the buckwheat in the blender and add drained dates. Blend until you get a thick paste (if the mixture is too thick to blend, add 1 tablespoon almond milk).
  5. Transfer this thick paste to a bowl, add melted coconut cream and chocolate, raw cacao, and hazelnuts. Mix it shortly with a hand mixer until all is well combined. Adjust sweetness.
  6. Place the mixture in the fridge overnight to firm up. In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands.
  7. Dip the balls in chocolate and/or toss them in cacao powder to coat.  Keep in the fridge.


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