Place almonds and hazelnuts in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut chips, coconut oil, cacao powder.


Process until mixture sticks together. Adjust sweetness.


Roll the mixture into small balls. You can insert a hazelnut in the centre of each one.

For the chocolate topping, melt the cocoa butter, coconut oil and chocolate over low heat in a medium pot. Add 1 tablespoon cacao powder and agave for extra sweetness.
Place the ball on a big spoon and dip evenly into the pot with the melted chocolate until covered. Decorate with roasted hazelnuts. Store in the fridge.



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