Ingredients
- Hazelnuts, raw or roasted: 150 g
- Hazelnut butter or almond butter: 60 g
- Cocoa powder: 2 tbsp
- Maple syrup or date syrup: 70 g
- Meltedcoconut oil: 2.5 tbsp
- Vanilla powder or extract: 0.5 tsp
- Tonka bean, ground (optional): 0.5 tsp
- Cardamom (optional): 0. 25 tsp
- Salt: 1 pinch
- chopped hazelnuts: 30 g
- Cocoa nibs: 1.5 tbsp
- Cocoa powder: 25 g
- Cocoa butter: 25 g
- Maple syrup: 1.5 tsp
- Vanilla extract: 0.25 tsp
- Salt: 1 pinch
Preparation
Step 1
Coarsely chop the hazelnuts in a food processor and remove approx. 30 g (18-20 pieces) and set aside for the coating. Process the rest of the hazelnuts into a coarse flour.
Step 2
Add the cocoa powder, maple syrup, nut butter, coconut oil, vanilla and spices and process in the food processor to a homogeneous paste. The mixture should hold together.
Step 3
Shape into 18-20 balls with your hands and fill each ball with a whole hazelnut.
Step 4
Then roll the nuts in a mixture of chocolate sprinkles/cocoa nibs and chopped hazelnuts.
Step 5
Place the balls in the fridge to harden.
Step 6
In the meantime, melt the cocoa butter in a bain-marie. Mix in the cocoa powder and work into a homogeneous mixture. If necessary, mix with a small whisk so that no lumps form. Add the vanilla and salt and mix well. You now have dark chocolate with a cocoa content of approx. 100%.
Step 7
Add the syrup to taste. 1 tsp = approx. 85% cocoa content, 1.5 tsp = approx. 75% cocoa content, 2 tsp = approx. 60% cocoa content.
Step 8
Dip the balls in the liquid chocolate and put them back in the fridge. Leave to harden for at least 1-2 hours, preferably overnight.
Step 9
Keep in the fridge until ready to eat and enjoy at room temperature to bring out the flavors.
