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Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free/Vegan


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Nicole Modic
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  • 1 cup raw hazelnuts
  • 1/2 cup full fat coconut milk
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup raw cacao or cocoa powder
  • 1/4 cup coconut oil
  • 1/4 cup dairy free chocolate chips


  • 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!

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