A whole book dedicated to bliss bites? Kate Bradley has answered our prayers! She shares this little New Year’s Eve show-stopper treat from her new book, Bliss Bites, inspired by one of our favourite, (not-so-healthy) sweet treats, Ferrero Rocher!
Here’s a perfect treat for choccy addicts looking to satisfy their sweet cravings. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts. Whip them up as a special gift for someone you love, or simply enjoy yourself.
Makes 14: Preparation time: 20 minutes
150 g (5½ oz) hazelnuts
9 medjool dates (about 180 g/6½ oz), pitted
30 g (1 oz/¼ cup) raw cacao powder
40 g (1½ oz) hazelnut or almond butter
14 hazelnuts, roasted and peeled
50 g (1¾ oz) cacao butter
1½ tablespoons raw cacao powder
1 tablespoon maple syrup
75 g (2¾ oz/½ cup) roasted, peeled hazelnuts, crushed
Place all the filling ingredients, except the 14 roasted hazelnuts, in your food processor or blender and pulse together until combined.
Line a tray with baking paper. Take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls, pushing a roasted hazelnut into the centre of each ball. Place the balls on the tray.
Meanwhile, to make the coating, melt the cacao butter in a double boiler set over simmering water. Add the raw cacao powder and maple syrup and whisk everything together until combined and smooth. Cool the mixture.
Dip the balls into the chocolate mixture, place them on the tray and set aside until the chocolate has set.
Repeat the process 2–3 times or until the balls have a thick coating. Before the final coating sets, roll each ball in the crushed hazelnuts to lightly coat, then return to the tray. Refrigerate for around 10 minutes or until the chocolate has set firmly.
Transfer the balls to an airtight container and refrigerate or freeze. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.
You can use 2½ tablespoons of coconut oil in the coating instead of the cacao butter.
Even easier, you can replace the whole lot with 100 g (3½ oz) cooled, melted raw dark chocolate and use this to coat the balls instead of the mixture above. Roll them in the hazelnuts, as per the recipe.
Bliss Bites by Kate Bradley (Hardie Grant, £8.99) Photography © Elisa Watson
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