Ingredients
Makes 14
For the filling
For the coating
Method
- Place all the filling ingredients, except the 14 roasted hazelnuts, in a food processor or blender and pulse together until combined.
- Line a tray with baking paper.
- Take about 1 tbsp of the mixture at a time and roll it into 2.5 cm (1 in) balls, pushing a roasted hazelnut into the centre of each ball.
- Place the balls on the tray.
- Meanwhile, to make the coating, melt the cacao butter in a double boiler set over simmering water.
- Add the raw cacao powder and maple syrup and whisk everything together until combined and smooth.
- Cool the mixture.
- Dip the balls into the chocolate mixture, place them on the tray and set aside until the chocolate has set.
- Repeat the process 2–3 times or until the balls have a thick coating.
- Before the final coating sets, roll each ball in the crushed hazelnuts to lightly coat, then return to the tray.
- Refrigerate for around 10 minutes or until the chocolate has set firmly.
- Transfer the balls to an airtight container and refrigerate or freeze.
TIPS:
- You can use 2½ tbsp of coconut oil in the coating instead of the cacao butter. Even easier, you can replace the whole lot with 100g cooled, melted raw dark chocolate and use this to coat the balls instead of the mixture above. Roll them in the hazelnuts, as per the recipe.
- These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.
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This recipe is an extract from Bliss Bites by Kate Bradley, published by Hardie Grant Books. Photography by Elisa Watson. |
