Hazelnut Bites Dairy Free

A vegan chocolate hazelnut treat with minimal cooking which just makes life easier. These delightful hazelnut bites last up to a week in the fridge but I am sure they may eaten before then because they are just that tasty. Pop them in your bag for a pick me up at work or on the go. Save money and time! Your colleagues won’t believe you made these yourself but thats of course if you even have any left to offer them. Sharing is caring though.

For more BBQ ideas, head on over to this awesome collection of vegan BBQ recipes

Dairy Free Hazelnut Bites

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

    For the Hazelnut Bites
  • 80g hazelnuts, plus 10 whole hazelnuts for the middle
  • 80g almond flour 

  • 3 tablespoons cacao powder

  • 60ml coconut oil 

  • 2 tablespoons peanut butter 

  • 3 medjool dates, stoned (pitted)
  • For the Coating:
  • 200g dark chocolate bar, 90% or 70% cocoa solids

  • For the Toppings:
  • chopped hazelnuts 

  • dried flower petals (for special occasions)

Directions

  1. Place the hazelnuts in a small blender and blitz until you get a flour-like consistency. Then pulse until the mix becomes slightly sticky. Add in the rest of the ingredients and blitz until you get a sticky, fine mixture.
  2. Spoon out bite-sized portions of mixture, place one whole hazelnut in the middle and wrap around it to form a ball, then place on a plate lined with greaseproof paper (wax paper). Do this until you have around 10 bite-sized balls, then place them in the fridge to set for 10–15 minutes. 

  3. In the meantime, break the chocolate into a bain marie – place a heatproof bowl over a saucepan with some boiling water in the bottom, but without the bowl touching the water, then cook, stirring occasionally, until it has melted. Remove the bowl from the pan. 

  4. Line a chopping board or plate with greaseproof paper (wax paper), get the balls out of the fridge and gently dip and roll them in the melted chocolate until fully covered. Place the chocolate-covered balls on the paper and top with chopped hazelnuts and some dried flower petals. Place in the fridge to set. 

  5. These little tasty gems last for up to a week in the fridge but tend to be eaten pretty quickly!

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