Cocoa and roasted hazelnut bliss balls
Serves
12
Skill
Vegetarian
Serves
12
Skill
A delicious twist on the classic bliss ball, combining cocoa and granola yumminess. Perfect for when you’re craving a sweet treat, or a fun lunchbox filler.
Ingredients
- 1/2 cup Medjool or dried dates
- 1 cup Sanitarium™ Cocoa and Roasted Hazelnut Granola™
- 2 Tbs cocoa powder
- 1/2 tsp vanilla extract
- Pinch salt
- 2 Tbs good quality dark chocolate chips
- 12 whole hazelnuts
Nutrition per serving
442 kJ
energy kj
1.6 g
protein
0.9 g
saturated fat
3 g
dietary fibre
16.8 g
carbohydrate
11.3 g
sugars
23 mg
sodium
Method
- Soak dates in hot water for about 10 minutes or until softened, then drain.
- While the dates are soaking, place granola in a food processor and pulse until crumbly. Don’t overdo it! You want to keep some texture. Remove 1/4 cup of the blitzed granola from the food processor and set this aside.
- Add dates, cocoa powder, vanilla and salt to the food processor and blitz until ingredients start to stick together. Add chocolate chips and pulse until combined.
- Remove mix from food processor and roll into bite-sized balls. Press a hazelnut into the centre of each and form the ball around it.
- Put the reserved granola in a shallow dish and roll each ball in it to coat. Refrigerate for about 1/2 an hour to set fully.
- 1/2 cup Medjool or dried dates
- 1 cup Sanitarium™ Cocoa and Roasted Hazelnut Granola™
- 2 Tbs cocoa powder
- 1/2 tsp vanilla extract
- Pinch salt
- 2 Tbs good quality dark chocolate chips
- 12 whole hazelnuts
Nutrition per serving
442 kJ
energy kj
1.6 g
protein
0.9 g
saturated fat
3 g
dietary fibre
16.8 g
carbohydrate
11.3 g
sugars
23 mg
sodium
- Soak dates in hot water for about 10 minutes or until softened, then drain.
- While the dates are soaking, place granola in a food processor and pulse until crumbly. Don’t overdo it! You want to keep some texture. Remove 1/4 cup of the blitzed granola from the food processor and set this aside.
- Add dates, cocoa powder, vanilla and salt to the food processor and blitz until ingredients start to stick together. Add chocolate chips and pulse until combined.
- Remove mix from food processor and roll into bite-sized balls. Press a hazelnut into the centre of each and form the ball around it.
- Put the reserved granola in a shallow dish and roll each ball in it to coat. Refrigerate for about 1/2 an hour to set fully.