Raw Choc / Hazelnut Bliss Balls

Raw Choc Hazelnut Bliss Balls
One of the most common questions we receive of people looking for advice on beginning their health journey…is how to give up chocolate when trying to be healthy. Let’s face it, the taste of chocolate is just too good! Well, the answer is…you simply don’t have to! There are so many amazing, delicious, taste-bud tantalising recipes that are ‘chocolatey’ without being ‘chocolate’. And today, Renee Bargh shares with us a super-easy-but oh-so-delicious bliss ball recipe that literally takes no time at all to make…but tastes so good it will leave you wondering how it isn’t bad for you (trust us, we’ve tried them – they are amazing!)
Ingredients
– 2 cups of hazelnuts
– 1/2 cup of cacao
– 8-10 pitted dates
– 2 tablespoons of coconut oil
– 1 tablespoon (if desired) of brown rice syrup
– desiccated coconut
 
Method
 
– Set oven to 350 degrees F (180) and lay hazelnuts on a baking tray. Roast for around 10 minutes- but keep an eye on them, they can burn quickly. Turn off oven and let them cool. The longer you leave the hazelnuts to cool in the shell the better the flavor. If you’re as impatient as me you will be pulling them out of the oven sooner rather than later.
– Remove the shells from the hazelnuts as best you can.
– Combine hazelnuts and cacao in a food processor and blend until well combined.
– Add dates and combine.
– Now add melted coconut oil and rice syrup if desired for sweetness.
– Now for the messy part… using your hands make small balls and place on a dish.
– Sprinkle on desiccated coconut and place in the freezer. After about 30 minutes your bliss balls are ready to be devoured.
 
 
Renee Bargh is a talented little lady and wearer of many hats; tv host, all round foodie, yogi, certified health coach and food blogger. Renee has recently started a new website with Vince Pizzinga: House Of Oz Nosh which is filled to the brim with more amazingly delicious recipes like these bliss balls!
Website: houseofoznosh.com
Twitter: @ReneeBargh
Instagram: @reneebargh / @houseofoznosh