The snack edit 658

Hazelnut and Cocoa Date Balls

Make hazelnut and cocoa date balls, from the first ingredient to the finished dish.

6 servings · 5 ingredients · 3 steps

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Hazelnut and Cocoa Date Balls, plated and ready to serve. — The finished recipe. Hazelnut and Cocoa Date Balls

Ingredients 1 to 5 for hazelnut and cocoa date balls arranged separately on a dark worktop. — Ingredients 1 to 5. 50 g Hazelnuts. 6 dates, about 120 g Medjool dates (Stoned weight.). 3 tsp, about 9 g Cocoa powder. 40 g Rolled oats (Dry weight.). A pinch Salt

Hazelnut and Cocoa Date Balls, preparation step 1: Toast the hazelnuts in a dry pan over a medium heat for five minutes, shaking often, until the skins split and they smell roasted. Tip into a tea towel and rub off most of the skins. — Step 1. Toast the hazelnuts in a dry pan over a medium heat for five minutes, shaking often, until the skins split and they smell roasted. Tip into a tea towel and rub off most of the skins.

Hazelnut and Cocoa Date Balls, preparation step 2: Blitz the hazelnuts to coarse crumbs, then add the pitted dates, cocoa, oats and salt and pulse until the mix clumps around the blade. — Step 2. Blitz the hazelnuts to coarse crumbs, then add the pitted dates, cocoa, oats and salt and pulse until the mix clumps around the blade.

The finished hazelnut and cocoa date balls. — Step 3. Roll into six balls, pressing hard so they hold, and chill for half an hour.

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