Hazelnut Chocolate Balls are little nuggets of a perfect no-bake treat for the holidays. Just a few ingredients give you big and bold chocolate flavors to manage the biggest of cravings!
Chocolate and hazelnut practically scream HOLIDAYS! to me.
Well, that and no bake bourbon balls. Those are pretty darn tasty – and sometimes necessary – for the holidays, too.
Hazelnut Chocolate Balls are little nuggets of a perfect no-bake treat for the holidays. I’m telling you, friends and family will flock to you for these handheld sweet treats this season!
How to Make Hazelnut Chocolate Candy
I’m not sure how it happened but as I’ve grown older, my sweet tooth has become bigger. Strange but true.
So these better for you truffles are my effort to give us a delicious but relatively guilt free holiday dessert.
Can Ferrero Rocher chocolate hazelnut balls do that for you?
No. I didn’t think so.
Ingredients in Chocolate Hazelnut Balls
I love that this recipe uses minimally processed ingredients. Even our Aldi carries many (or most of these) food items! We’ll need:
- raw hazelnuts (a little goes a long way here)
- Medjool pitted dates – I bought mine at Aldi
- unsweeted cocoa powder – the stuff we use for baking
- coconut flour
- coconut oil – I use this for other recipes, too!
- pure maple syrup – the real deal is so delish!
- pure vanilla extract
- a pinch of salt
If you’d like to roll the finished chocolate hazelnut candy in some toppings, those are outlined in the recipe card below.
How to Make Hazelnut Chocolate Balls
- Soak the dates in a small bowl with warm water. This helps them plump up! Line baking sheet with waxed paper or parchment.
- Add hazelnuts to a food processor or chopper and finely grind.
- Drain the dates of excess water. Add the dates and cocoa powder to the food processor and blend until smooth. *If needed, add a drop of water one at a time until the mixture comes together.
- Add the coconut flour, coconut oil, syrup, extract and salt. Mix to combine.
- Using a cookie scoop or a spoon, divide the dough into 18 individual portions on your lined baking sheet. Roll each portion a ball. If desired, dust in one of the coating ideas (or create your own!)
- Chill for at least 20 minutes before serving.
Other No Bake Dessert Recipes:
- 1¼ lb. spicy bulk pork sausage
- ¼ cup water
- 14 oz. package classic coleslaw mix with cabbage and carrots
- ½ tsp. garlic powder
- 2 Tbsp toasted sesame oil
- 1/4 tsp ground ginger
- 2 Tbsp. green onions, chopped
- 1 Tbsp rice vinegar
- 2 Tbsp. coconut aminos or tamari , or soy sauce for non-keto
- salt and black pepper, to taste
- 1 Tbsp. toasted sesame seeds Optional, for garnish
- Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add coleslaw mix, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 368Total Fat: 31gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 68mgSodium: 726mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 16g
- ½ cup raw hazelnuts
- 12 Medjool dates, pitted
- 2 Tbsp cocoa powder, unsweetened
- 2 Tbsp coconut flour
- 1 Tbsp coconut oil, melted
- 1½ Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp coarse salt
- 1/4 cup hazelnuts or almonds, ground
- ¼ cup coconut flakes, finely shredded
- 2 Tbsp unsweetened cocoa powder + ¼ t. each cayenne pepper and coarse salt
- Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.
- Line a rimmed baking sheet with wax paper and set aside. Pour each selected coating, if using, onto a separate shallow, rimmed plate and set aside.
- Add hazelnuts to a food processor and process until finely ground.
- Remove the softened dates from bowl and drain off any excess water. Add dates and cocoa powder to food processor and blend until smooth, approximately 3-4 minutes. Scrape the sides, as necessary, to ensure mixture is thoroughly combined. Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much.
- Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.
- Remove the dough from the food processor and divide into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.
- Once coated, place on prepared baking tray and place in the refrigerator to chill for several minutes before serving. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 35mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g
This recipe shared at Meal Plan Monday