Becky Excell’s Chocolate Hazelnut Energy Balls
Whip up a batch of these gluten-free energy balls for a sweet treat. Made with dates, hazelnuts, seeds and cocoa powder, they’re super easy to make and great for on-the-go snacking.
Introduction
Chocolatey, nutty bites with a soft, fudgy centre and a crunchy hazelnut coating that resemble a certain sweet treat we can never eat… Quick to make and great for grab-and-go snacks. Hazelnuts are listed twice in this recipe: whole blanched for blitzing into the mixture and roasted chopped for coating the balls. I’ve listed them this way because that’s exactly what you’ll find them called in the supermarket – whole blanched means you don’t need to skin them yourself, and roasted chopped means you don’t need to roast or chop them first either. Getting both of these just makes this recipe a breeze!
Ingredients
| 90g (3¼oz) | whole blanched hazelnuts |
| 230g (8¼oz) | soft pitted dates |
| 40g (1½oz) | sunflower seeds |
| 20g (¾oz) | milled flaxseed |
| 3 tbsp | unsweetened cocoa powder |
| Pinch of | fine salt |
| 70g (2½oz) | roasted chopped hazelnuts |
Essential kit
A blender or food processor.
Method
Takes 10 mins, plus 20-30 mins chilling.
In a blender or food processor, blitz the whole hazelnuts with the dates, sunflower seeds, flaxseed, cocoa powder, salt and 50ml (3½ tbsp) water; blitz until a sticky dough forms. Too wet? Pulse in an extra 5–10g whole blanched
hazelnuts. Too dry and crumbly to bring together? Add 1–2 teaspoons more water.
Spoon out 30g (1oz) portions and roll into balls. Add the roasted chopped hazelnuts to a shallow dish for coating. Roll each ball in the chopped hazelnuts until well coated. Chill for 20–30 minutes in the fridge to firm up.
These can be stored in the fridge for up to 1 week in airtight containers.
Reviews
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