Buckle up and get ready for another fantastic KALEJUNKIE recipe! These are my Chocolate Hazelnut Meltaways, a name I decided to give them instead of truffles, because these little balls of heaven (don’t laugh) actually melt in your mouth the moment you place one on your tongue.
I like prepping a big batch of these on Sundays and then storing them in the refrigerator to enjoy all week. For me, my sweet tooth hits right around 3pm or after dinner, so when you want something satisfying without eating an entire dessert, this is the perfect treat!
For this recipe, I haven’t tested multiple substitutions, so if you do so, you are doing it at your own risk! Make sure to leave a comment below and let me know how you like them!
Ingredients
- 1 cup raw hazelnuts
- ½ cup full fat coconut milk
- ½ cup coconut flour
- ¼ cup maple syrup
- ¼ cup raw cacao or cocoa powder
- ¼ cup coconut oil
- ¼ cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- Line baking sheet with parchment and add hazelnuts.
- Bake for 10 minutes.
- Transfer roasted hazelnuts to a food processor, and process for about 5-7 minutes until a fine hazelnut meal forms.
- Then, add remaining ingredients, except for the chocolate chips.
- Process until the mixture is nice and creamy (you might have to open and use a spatula to scrape down the sides).
- Refrigerate for 2-3 hours until the mixture is somewhat hardened, but still soft enough to make small balls. Remove from the refrigerator and form 12-14 balls, placing them on a parchment lined baking sheet.
- Next, melt the chocolate chips in the microwave/stovetop with 1 tsp coconut oil.
- Drizzle chocolate mixture on top and sprinkle with crushed hazelnuts (optional).
- Place back in the fridge or freezer to Harden.
- Enjoy!
Rate & review
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