- 1 ½ cup roasted hazelnuts
- 1 Honey Mama’s (2.5 ounce) Cherry Hazelnut bar, coarsely chopped
- 2 Medjool dates, pitted
- 2 T. cocoa powder
- 2 T. raw honey
- 1 T. softened virgin coconut oil
- 1 tsp. vanilla extract
- 1/8 tsp. pink salt
- 10 whole, roasted hazelnuts, optional
Place 1 ½ cup hazelnuts in a food processor and process for 15 seconds, or until a fine crumble is reached. Scoop out ¼ cup of the chopped hazelnuts and set aside.
Add chopped Honey Mama’s bar, dates, cocoa powder, honey, coconut oil, vanilla and salt to the nuts left in the food processor, and process until ingredients start to stick together, about 30 seconds. Refrigerate for 10 minutes to firm up.
Scoop out about 2 T. of the mixture, press one of the roasted hazelnuts into the center, and use your hands to form a ball around it. This step is optional, but it’s fun to have the surprise crunch of the whole hazelnut when you bite into the ball!
Roll each ball in remaining ¼ cup of chopped nuts to coat.
Keep refrigerated until ready to serve.