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Hazelnut Truffle Balls

Ingredients

  • 1 cup hazelnuts or unsweetened hazelnut butter
  • 1 cup dates; pits removed approx 8-10
  • ½ cup raw sprouted almonds or unsweetened almond butter
  • 1/2 cup raw organic pumpkin seeds
  • 2 tbsp hemp seeds
  • ¼ cup raw cacao powder
  • 1 tbsp honey
  • 1/2 tsp himalayan salt
  • 1 vanilla bean or 1 tsp ground vanilla bean
  • ½ cup raw unsweetened shredded coconut.

Instructions

Whole nut directions:

  1. In a food processor, blend the hazelnuts and almonds until they resemble fine bread crumbs and start to stick together. (omit this step if using hazelnut and almond butter and see below for directions)

  2. Remove the pits from the medjool dates and add one by one until crumb size pieces are formed with nuts.
  3. Add pumpkin seeds, cacao powder, honey, salt, vanilla and shredded coconut. Continue to pulse/blend until the mixture starts to stick and can easily be rolled to form balls.
  4. Using your hands, make golf ball sized truffle balls, refrigerate for 20 mins before eating.

Nut butter directions:

  1. Add pumpkin seeds to a food processor
  2. Remove pits from medjool dates and add one by one while blending with pumpkin seeds and shredded coconut until crumb size pieces form.
  3. Add nut butters, cacao powder, honey, salt, vanilla. Continue to pulse/blend until the mixture starts to stick and can easily be rolled to form balls.

Recipe Notes

  • Feel free to replace honey with alternative sweetener if you are Vegan.
  • If cacao powder is unavailable, replace with a high grade unsweetened cocoa or carob powder.
  • Sprouted almonds are easier to digest - that's my preferred choice. It’s ok to use regular raw almonds. Choose organic whenever possible.