Ingredients
- 180 g Pitted dates
- 60 g Hazelnuts
- 50 g Oats/oat flour
- 30 g Almond butter
- 10 g Cocoa powder
- Scratch out a bit of a Vanilla pod
- 50 g Honey or Maple syrup
- 30 ml Plant milk
To finish
- ca 30 whole roasted almonds
- 150 g Dark chocolate (melted)
- 5 g Coconut oil
- A few tbsp chopped pistachio or orange zest
Instructions
Heat up 180g of dates in water until it reduces to be a gooey paste
In a food processor, blend the almonds into a coarse meal. Add the oats (or oat flour) and blend together.
Add the soaked dates, almond butter, cocoa powder, vanilla, maple syrup to the food processor. Blend until the mixture forms a sticky dough. If needed, add a splash (15-30 g) of plant milk
Take a small amount of dough and flatten it in your hand. Place a whole roasted almond in the center and roll the dough around it to form a ball. Repeat for the remaining dough.
Place the rolled balls on a tray lined with parchment paper and refrigerate for 20-30 minutes until firm
Melt the dark chocolate with coconut oil
Dip each chilled ball into the melted chocolate
Sprinkle chopped zest or pistacchio on top of the coated balls while the chocolate is still wet
Refrigerate the coated balls for another 15-20 minutes or until the chocolate is fully set.
