Hazelnuts and chocolate were meant to be together. Rolled in sharp antioxidant- and magnesium-packed cacao nibs, there’s no need to wait for a special occasion to whip these up. They taste similar to the chocolate hazelnut spread that’s found in so many kitchens, but are lightened up for an energizing treat you can feel good about.
1/4 cup (60 mL) cacao nibs
1 cup (250 mL) hazelnuts (roasted or raw)
1 cup (250 mL) pitted Medjool dates (about 15)
1/4 cup (60 mL) raw cacao powder or unsweetened cocoa powder
2 Tbsp (30 mL) coconut oil, melted
1/8 tsp (0.5 mL) sea salt
Line baking sheet with parchment paper and set aside. Add cacao nibs to a plate and set aside.
In food processor, pulse hazelnuts until a course flour forms. Add dates, cacao powder, coconut oil, and salt. Pulse until fully combined and sticky. Transfer to large bowl and chill for 1 hour.
Roll chilled mixture into balls, then into cacao nibs, and place on prepared baking sheet. Chill until firm. Transfer to sealed container and store in refrigerator for up to 2 weeks.