Chocolate Hazelnut Bites

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How is everyone doing? I just came back from the endodontist because I need a root canal retreatment. I really dislike having teeth issues, but I always had them so I’m “kinda” used to them. They will start with the retreatment tomorrow, so that’s going to be fun (aka be in pain lol).

Anyway, it’s been raining a lot in Northern California and although we really needed the rain, I think we had enough. We are out of the drought, so we don’t need storms anymore. With that, I can foresee a very bad allergy season for me, time for some Zyrtec!

Do you like chocolate? I love it. I think I could eat chocolate everyday, even if it’s just a tiny piece. I love plain, with nuts, with caramel, chocolate cake, chocolate cookies, you name it! I like it all! I was trying to think about a recipe for a “healthier” version of Ferrero Rocher chocolates (we love Ferrero at home). So, I came with this idea of chocolate truffles made with hazelnuts, cacao powder and sweetened with dates!

Let’s start with the recipe!


Yield about 15-18 balls

10 Medjool dates

1 cup hazelnuts

2 tablespoons cacao powder

1 tablespoon hemp seeds (you have the option to add it, hemp seeds have a lot of nutrients and are a very good source of antioxidants)

1 teaspoon vanilla extract

1/8 teaspoon salt

For coating: about 1/4 cup ground hazelnuts


1.- Remove the pits from dates and soak them in warm water for about 5-10 minutes. Then, drain but keep the water in a cup or small bowl.

2.- In a food processor, combine dates, hazelnuts, cacao powder, hemp seeds (if using), vanilla extract and salt. Blend on high until a ball is form.

3.- If the mixture is too dry, add some of the water we reserved, it should be sticky and able to keep shape.

4.- Scoop 1 tablespoon of the dough and roll it between your palms to form a ball.

5.- When all the balls are formed, roll them in the coating. Place them on a parchment paper or wax paper and refrigerate them for a couple of hours until then harden a bit.


Please, don’t forget to store them in a container (with a lid!!!). Always keep them in the fridge!