Chocolate Hazelnut Fudge Bites

• Vegan
• Gluten free

• Produce

  • 4 tbsp Cacao powder, raw
  • 10 Medjool dates, pitted

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 drops Lemon essential oil

• Nuts & Seeds

  • 2 cups Hazelnuts

Found on thehealthfulideas.com

Ingredients

• 2 cups hazelnuts (or sub almonds)
• 4 tbsp raw cacao powder
• ½ tsp cinnamon (optional)
• ¼ tsp sea salt
• 3-4 drops lemon essential oil (optional)
• 10 medjool dates, pitted

Directions

• Preheat your oven to 170C (338F).
• Put the nuts on a baking tray and roast for 10-12 minuts until slightly golden.*
• Let them cool and rub them with a tea towel or a paper towel to remove the skins. (its ok if some of them stay on)
• Process the nuts until it almost turns to butter (see pictures).
• Add cacao, cinnamon, sea salt, and lemon essential oil if using and pulse a few times to combine.
• Add the dates and process until it all comes together and a dough is formed. You may need to scrape the sides a couple times and move it around if doesnt want to blend well.
• Roll the dough into balls or use Christmas chocolate molds to make these more festive.
• Let them chill in the fridge or the freezer for at least 30 minutes (more if youre using the molds to make sure they dont fall apart when you take them out).
• Coat in chocolate if desired. Store in an airtight container in the fridge for 1-2 weeks or in the freezer for a month.