FERRERO ROCHER PROTEIN BALLS


INGREDIENTS:

  • 10 Medjool dates, torn in half, pitted

  • 1/2 cup (125ml) hot espresso

  • 1/4 cup (60ml) coconut oil, melted

  • 2 tsp vanilla extract

  • 2 1/2 cups (250g) hazelnut meal

  • 1 1/4 cups (220g) bukinis (roasted buckwheat from health food stores)

  • 1/2 cup (60g) cacao nibs

  • 1/2 cup (50g) cacao, plus extra to dust

  • 1/3 cup (35g) chocolate protein powder

  • 20 whole roasted hazelnuts

METHOD:

  1. Combine dates, espresso (or substitute warm water), coconut oil and vanilla in a bowl. Set aside for 10 minutes to soak. Using a stick blender, puree until smooth.

  2. In a large bowl, combine hazelnut meal, bukinis, cacao nibs, cacao and protein powder. Add date puree and a pinch of salt, and stir until sticky and combined.

  3. Line a baking tray with baking paper and grease hands with a little coconut oil. Compress and roll the mixture into 20 walnut-sized balls. Make an indent in the centre of each with your thumb, add a whole hazelnut, then reform the ball around the hazelnut. Transfer to prepared tray and chill for 30 minutes to firm up. Dust with extra cacao to serve.


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