Simple hazelnut chocolate balls with a few everyday ingredients. A wholefood version of your favourite chocolate hazelnut treats.

I love sweet treats that I can whip up in no time, that can sit in the fridge for a few weeks without spoiling, and use up simple ingredients I have on hand. Well, then these hazelnut chocolate balls are the perfect sweet for me. They have a whole food Nutella /Ferrero Rocher vibe going on—chocolate and hazelnut, you can't go wrong. But I know supplies are limited right now, so if you can't find hazelnuts or they're just not your jam, something like pecans, almonds, or even peanuts (hello chocolate peanut bliss balls!) would be a delicious alternative.

To make these a little extra special, I added a chocolate coating (it is simple, I promise) but if you don't want to do the extra work try a dusting of cocoa or even leave them naked 😉

Several chocolate-coated balls topped with chopped hazelnuts.
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Ingredients

  • hazelnuts
  • Medjool dates
  • cocoa powder
  • coconut oil
  • sea salt
  • maple syrup

Method

The hazelnut chocolate balls are super easy and fast to throw together. You just need a handful of ingredients, a food processor, and a few minutes to make this tasty sweet.

Hazelnut balls steps 1 to 4, mixing, forming, and coating.

Begin by toasting your hazelnuts. Once they are toasted you can rub them in your hand and the skins will easily fall off.

Next, combine all the ingredients in a food processor and pulse until the mixture comes together. Then using a tablespoon, make roll balls of the mixture and set them aside.

Make the coating by combining the melted coconut oil, cocoa and maple syrup. Stir until the mixture is smooth. If the mixture is very runny just give it a minute and it will thicken up.

Dip the balls in the melted and cooled chocolate coating. A fork is a good tool as it allows the excess chocolate to drip off. Garnish the balls with a few extra chopped hazelnuts if desired. Chill until ready to eat.

Tips + Notes

  • This recipe is easy to double. Just store extras in the fridge for several weeks
  • To make rolling the mixture easier, try using clean damp hands. It will prevent the mixture from sticking to your hands.
  • Skinning the hazelnuts makes for a nice texture, but it not necessary. To save time buy already toasted hazelnuts.

Substitutions

  • Swap the maple syrup for another liquid sweetener (like coconut nectar) if you don't have access to it.
  • Try using other. nuts like toasted pecans or walnuts!
  • If you don't want to make the chocolate coating try rolling your balls in finely chopped nuts or use melted chocolate chips instead.

Recipe

Several chocolate-coated balls topped with chopped hazelnuts.
Print Recipe
5 from 4 votes

Healthy Hazelnut Chocolate Balls

Simple hazelnut chocolate bliss balls with a few everyday ingredients. A wholefood version of your favourite chocolate hazelnut treats.
Prep Time10 minutes
Additional Time20 minutes
Total Time30 minutes
Servings: 10

Equipment

  • Measuring cups and spoons
  • Food processor
  • Parchment paper
  • Baking tray
  • Fork

Ingredients

Bliss Balls

  • 1 cup hazelnuts toasted (skins removed, optional)
  • ¾ cup Medjool dates pitted (about 6)
  • 2 ½ tablespoons cocoa powder
  • 1 tablespoon coconut oil
  • teaspoon sea salt

Chocolate Coating 

  • 1 tablespoon coconut oil
  • 1 ½ tablespoons cocoa powder
  • 1 teaspoon maple syrup

Instructions

  • Combine the bliss ball ingredients in a food processor and pulse until the hazelnuts are finely chopped and the mixture holds together.
  • Using a tablespoon measure, scoop and roll 10 balls. Place the balls on a parchment-lined tray while you make the chocolate coating.
  • To make the chocolate coating, begin by melting the coconut oil. Combine the melted coconut oil with the cocoa and maple syrup. Stir until smooth. If the mixture is very runny just give it a minute and it will thicken up.
  • Dip the bliss balls in the melted and cooled chocolate coating. A fork is a good tool as it allows the excess chocolate to drip off. Garnish the balls with a few extra chopped hazelnuts if desired. Chill until ready to eat.
  • Store the leftovers in the fridge (an airtight container is best) for a few weeks.

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