|Prep /Cook Time||30 minutes|
|Nutrition Per Serve (1 ball)||213 Calories|
Servings 20 Balls.
150g hazelnuts (my organics).
350g dark chocolate, chopped.
1 tbs coconut oil (honest to goodness organic coconut oil, virgin cold press).
200g chocolate and hazelnut spread.
1 tbs dark cocoa powder.
1 scoop NOWAY chocolate protein.
- Set aside 20 hazelnuts and use a knife to finely chop remaining nuts with most of the skins on (polyphenols) – chop nuts with a knife/ blender will likely turn them into a paste.
- Put 150 grams of the chocolate and the coconut oil in a pan and melt together, mixing continuously until melted. Once melted, take off the heat and add the chocolate and hazelnut spread, cocoa, chopped hazelnuts and protein powder. Mix well. Place in the fridge for 15 – 20 minutes to harden slightly.
- Take the mixture out of the fridge and shape into 20 small sized bites (your hands will get deliciously dirty with chocolate), place a whole hazelnut in the middle of each one. Set in the fridge for 20 – 40 minute minutes. In the meantime, melt the remaining 200 grams of chocolate over a saucepan of simmering water.
- Take the chocolate balls out of the fridge and using a spoon, dip each bite in the melted chocolate, place them on a rack or paper and than back into the fridge until set.