“better than nutella” balls

“better than nutella” balls

Gluten Free, Dairy Free, Cane Sugar Free.

These little treasures are made from raw hazelnuts and cacao… yum! If you are after a stronger hazelnut flavour, you can always pop the nuts in a dry frypan over a medium heat to toast them for a few minutes. Personally, I prefer them raw, because this keeps the B vitamins and healthy oils intact.

Better than nutella balls

1 cup hazelnuts

2 heaped tbsp cacao powder, plus a little extra for dusting

15 dried dates

2 tsp virgin coconut oil

2-3 tbsp honey (or coconut syrup)

Let’s do this!

First, blend the hazelnuts in your Optimum blender on a medium speed until they become a fine powder.

Then, add the rest of the ingredients and blend on a low speed, using the tamper to push the mixture down, until it becomes a fudgey consistency.

Take heaped dessertspoons of the mix and roll into balls. Refrigerate for a couple of hours until set (if you can wait that long!).

Dust lightly with a little extra cacao before serving.

Makes 12-14 truffles, each about 2.5cm in diameter.

 

Note: If you are using a food processor, just whizz everything on a high speed, and scrape the sides down occasionally.
9 Comments
  • Carly Hammond
    Posted at 16:17h, 09 August Reply

    These are so easy to make and DELICIOUS. The hardest part was waiting for them to set! Thanks Jules

  • Lisa
    Posted at 00:59h, 18 August Reply

    Thanks for the recipe! I’ve been scanning for something that feels like a good “dipping your toe in the water” recipe in the raw/gluten-free, etc. food world (new to me), and this sounds delicious and perfect.

  • Jeanette
    Posted at 16:25h, 22 August Reply

    if it has dried dates and honey in it, then it is not ‘sugar free’!

    • Jules
      Posted at 16:37h, 22 August Reply

      You’re quite right – the recipe does contain naturally occurring sugars. The recipes on my blog are free from processed sugar ( I am very much anti-white-sugar), however if the sugars are naturally occurring, I allow a moderate amount. (You will notice in the latest recipes, I have started saying “cane sugar free” rather than “sugar free” so there is less confusion). If you have diabetes or candida, you might want to avoid naturally occurring sugars altogether, and use some stevia to sweeten your treats instead.

  • Emily
    Posted at 17:42h, 20 September Reply

    I notice you use coconut oil in most of your recipes, I’m concerned about the saturated fat content (86%) in this particular oil. Do you believe the health benefits out weigh this fact, or could you suggest a healthier oil alternative?

    • Jules
      Posted at 17:46h, 20 September Reply

      Good question, Emily. Coconut oil (when used in its virgin, hon-hydrogenated form) has loads of health benefits, and the saturated fat is in a different form to the sat fat in animal products. Here’s a post I wrote on exactly this topic: http://julesgalloway.com/whats-the-deal-with-coconut-oil/

  • sophia
    Posted at 07:12h, 07 November Reply

    I tried making this but the blender would not spin, everything is still lumpy? I have a small blender.

    • Jules
      Posted at 15:50h, 07 November Reply

      Hi Sophia,
      I use a very high speed Froothie Optimum blender to make these desserts. If your blender is not coping, you could try a food processor – that might work a little bit better. Or try cutting ingredients up smaller before adding them. Good luck 🙂

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