For the melted chocolate, melt 1 tablespoon of coconut oil and chocolate over low heat in a medium pot.

Drain cashews and dates and place them in a blender. Add all the other ingredients: ground hazelnuts, coconut cream, cacao powder and melted chocolate. Blend on high speed until mixture becomes smooth and creamy (see the image below). Adjust sweetness.

Put the mixture in a bowl and place it in the freezer for about an hour or so until almost solid.


Once firm, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. It is a bit of a delicate process and can be a bit messy, but so worth it in the end.

Try to roll them as quickly as possible.

Refrigerate for 1-2 hours or best overnight. This allows them to set and firm up.

Before serving toss them in cacao powder to coat.


You can also place them in the freezer and let them thaw for 5-10 minutes.


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