Last week I talked about the lovely coconut balls I made that could easily replace your standard truffles. This week, I want to talk about another version that I've made with hazelnuts. And they are the BOMB! They ressemble the Ferrero Rochers that I used to loooove but can't have anymore *sigh* because of endo. These are dairy/soy/palm oil and gluten free! What else do you want?
(I made it again today with hazelnuts and almonds and it was gorgeous)
INGREDIENTS:
(for about 20 mini balls)
1 cup of hazelnuts
2 Tablespoons of hazelnut oil
1 Tablespoon of organic pure raw cocoa powder
3 Tablespoons of maple syrup
2 Tablespoons of coconut cream
1 Teaspoon of vanilla extract
METHOD:
Preheat the oven to180° C (360° F)
Arrange the hazelnuts on a baking sheet and roast for about 10 minutes until golden brown. Stir them every four minutes or so. Let them cool for another 10 minutes.
You will need to skin them. I usually transfer them into a bowl, put a plate over it and shake energically.
Separate the hazelnuts from their skin and transfer them into a food processor. Grind them until finely chopped. Scoop out 1/4 cup of the nuts onto a plate and save for later.
Back to your food processor, add the oil, the cocoa powder, the vanilla, the syrup and the coconut cream to the rest of the nuts. Pulse until you get some sort of paste (you might want to scrape down the sides a couple of times).
With a teaspoon take some of the mixture (the size of a small walnut) and press firmly in your palm to start shaping a small ball then roll it into the remaining chopped hazelnuts.
Put them on a plate or tray and refrigerate for at least a couple of hours. Enjoy!
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