Makes 8 balls
INGREDIENTS:
- 150g hazelnuts
- 2 tbsp cacao
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 20g dark chocolate chips/ chocolate chunks
METHOD:
Preheat the oven to 180C.
Roast the hazelnuts in the oven for 10 minutes then, leaving 16 nuts to one side, add the rest to a food processor and blitz into small pieces. Add the cacao, maple syrup, vanilla extract, salt and chocolate and blitz again to bring the ingredients together. If required add 1-2 tsp of water to the mix, one at a me, to ensure the mixture holds together well enough to be formed into balls.
Divide the mixture into 8 and roll into small balls. Insert one of the reserved hazelnuts into the centre of each, forming the ball around it.Chop the remaining 8 hazelnuts into fine pieces. Roll each ball in the chopped hazelnuts evenly to coat. These can be enjoyed straight away or stored in an airtight container in the fridge for a week.