Cacao Hazelnut ‘Nutella’ Balls

Somewhere between a bliss ball and a truffle, these morsels taste just like Nutella! Don’t mind if I do….

The balls are high in fibre and healthy fats from the hazelnuts. Dates are high in sugar but also provide fibre and some minerals, making them a better choice of sweetener. Cacao is high in antioxidants and polyphenols (like what is in red wine), all which have been linked to improved heart health.

Cacao Hazelnut 'Nutella' Balls
Prep time
Total time
Recipe type: Snacks
Serves: 12-14 balls
  • 1 cup hazelnuts, roasted
  • ¾ cup desiccated coconut
  • ¼ cup rolled oats or buckwheat
  • 3 tbsp cacao powder or high quality cocoa
  • 12 fresh medjool dates, pitted
  • 1 tsp vanilla
  • 2 tbsp almond milk (or water)
  • extra cacao, chopped hazelnuts or coconut for rolling the balls in.
  1. To roast the hazelnuts, place in a baking pan and cook in a 180C oven for 10 minutes or until fragrant and the skins are starting to flake off (check regularly, no one likes burnt nuts!).
  2. Once the nuts are cooled, rub the skins off by placing in a tea towel and giving them a massage. If all the skins don't come off its not a problem, more fibre for you!
  3. Place the hazelnuts, coconut and oats in a food processor and blitz until a smooth meal forms. Add everything else except for the milk and blitz again until the dates are broken up and the mix is crumbly. Add half the milk and blitz briefly again if the mix isnt quite moist enough and sticking together add the remaining milk and blitz again.
  4. Roll the mixture into 12-14 balls and roll in extra coconut, cacao or chopped hazelnuts.
  5. Refrigerate until hardened slightly. Enjoy. These balls will last for 1-2 weeks if kept in the fridge.
VARIATION to make chocolate peppermint bliss balls, substitute the hazelnuts for almonds (roasting is optional, the skins won't rub off after roasting too) and omit the vanilla. Add in with the dates 1-2 tsp peppermint essence or peppermint oil, to taste.


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