Choc Hazelnut Cream Balls
Ingredients
- 500g dates, soaked in hot water for 1hr, then drained
- 1 can chickpeas, rinsed well and then drained
- 30g coconut oil, melted
- 30g rice malt syrup
- 40g chocolate protein powder
- 30g cacao powder
- 300g hazelnut meal
- 100g coconut flour
- chocolate cream layer
- 250g vegan cream cheese
- 100g dark chocolate, melted
- 20g rice malt syrup
- centre:
- 30-40 roasted hazelnuts
Preparation
Make chocolate cream layer first by mixing all chocolate cream ingredients together until smooth
Refrigerate for at least 2 hrs until mixture is firm but malleable
Make protein ball layer by blending chickpeas, dates, coconut oil and rice malt syrup in a food processor until a smooth paste forms (may need to stop and scrap the sides a few times)
Add remaining ball ingredients and mix well until a dough forms
Remove chocolate cream layer from the fridge and roll into small balls
Place a single roasted hazelnut inside each ball and mould cream around hazelnut (you may need to return the cream mixture to the freezer for 20min if mixture gets too soft)
Place balls into freezer for 20min or until firm
Roll outer ball layer into balls and press a hole in the middle of each ball for the cream ball
Place the chocolate cream ball inside and mould outer layer around until smooth
Roll ball in hazelnut meal
Enjoy! to store, place in an airtight container in the fridge
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