Brownie Energy Bites

• Vegan
• Gluten free
• Paleo

• Produce

  • 12 Medjool dates, whole pitted and roughly chopped

• Condiments

  • 2/3 cup Almond butter

• Baking & Spices

  • 1/3 cup Cocoa, unsweetened
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Hazelnuts, whole

• Liquids

  • 2 tbsp Water

Found on cookinglight.com

Description

Directions

• Preheat oven to 350°F. Spread nuts on a small rimmed baking sheet. Bake at 350°F until lightly toasted, about 10 minutes, stirring once. Cool 10 minutes. Rub off skins. Reserve 20 hazelnuts. Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl. Pulse dates in food processor until almost pastelike. Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined. Turn mixture out into a bowl; divide into 20 equal portions. Roll each portion around 1 whole hazelnut to form a ball. (Mixture will be oily.) Roll each brownie ball in chopped hazelnuts to coat. Chill until firm, about 30 minutes.