Choc Hazelnut Superfood Fudge Bites
- 0.5 cup 0.5 cup 0.5 cup Almonds
- 0.5 cup 0.5 cup 0.5 cup Hazelnut
- 0.75 cup 0.75 cup 0.75 cup Dates (Medjool), approx 7 large dates, pits removed
- 1 Tbsp 1 Tbsp 1 Tbsp Cacao Powder, Raw, + extra for coating - optional
- 1 tsp 1 tsp 1 tsp Matcha Green Tea Powder
- 1 tsp 1 tsp 1 tsp Maca Powder, raw
- 2 Tbsp 2 Tbsp 2 Tbsp Collagen
- 0.5 tsp 0.5 tsp 0.5 tsp Espresso Powder, Optional
- 1 tsp 1 tsp 1 tsp Vanilla Extract, extract - or 4-6 drops of vanilla stevia
- 1 pinch 1 pinch 1 pinch Salt
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut, shredded, Optional for Serving
- Optional but highly (HIGHLY) recommended – Place your almonds and hazelnuts on to a lined baking tray and roast at 175’C/350’F for 5-10 mins until lightly toasted, gloriously golden and deliciously fragrant.
- Once toasted, place almonds and hazelnuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
- Add dates and process until the mixture starts to come together into a sticky, loose “dough”.
- Add cacao, maca, matcha, collagen and espresso (if using) along with your vanilla and salt then process again until combined.
- Using your hands, roll approx 1 Tablespoons of dough into bite size balls then set aside - FYI - I like to make my bites on the smaller side. You would probably need 3 of mine to make up one of those golf ball size bites you buy at cafe's or in stores.
- If you are going to coat your bliss bites in cacao, or crushed hazelnuts simply place your cacao, and/or coconut flakes into a small bowl or zip lock bag and gentle press/shake until nicely coated. Store in the fridge until ready to serve.
- Enjoy xo
If you find your dates are a little dry you could try soaking them in some warm water for 10 mins before you begin, then drain and rinse and make as normal. If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.
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