Faux-rrero Roche

These little balls are packed full of good, wholesome ingredients to give you a boost of energy when you hit that mid-afternoon slump! Make these energy balls today so you have something healthy to reach for during the week when the cravings start.

This recipe will give you roughly 15 energy balls – the size you make them is totally up to you but I think smaller ones are better.

Faux-rrero Roche

Recipe by Siun ClinchCourse: SnacksDifficulty: Easy
Servings

15

servings
Prep time

30

minutes

Ingredients

  • 7 large medjool dates with the stones removed (roughly 135g)

  • 1 cup of oats, blended into a fine powder

  • Half a cup of hazelnuts

  • 1/3 cup cocoa and hazelnut butter (see Notes below)

  • 1 tablespoon cocoa

  • 1/4 cup honey

  • 3 tablespoons water

Directions

  • Heat the oven to 180 degrees Celsius. Pour the hazelnuts into an oven proof dish in a flat layer and roast in the oven for 8-10 minutes. (See Notes below). When you remove the hazelnuts, tip them into a clean tea towel and cover them up completely with the towel. Leave for 10 minutes. After 10 minutes is up, with the tea towel still covering the hazel nuts, give them a good rub around to remove all the skins. When you open the tea towel you should have mostly white hazelnuts. Some will still have their skins – that’s fine.
  • While the hazelnuts are in the oven, pour the cup of oats into an oven proof dish in a flat layer and roast for around 5 – 6 minutes until they start to brown. Remove and blend them into a fine powder.
  • While you’re waiting for the hazelnuts to be done, get started on the rest of the ingredients. Slice and dice the dates into small pieces and add to a saucepan over medium heat with 3 tablespoons of water. Stir regularly until the dates start to melt and form a paste.
  • Add all the ingredients except the hazelnuts to a food processor and whizz into a smooth paste.
  • Roughly chop the hazelnuts and mix into the dough by hand / with a spatula.
  • Roll the dough into 15 balls of approximately 30g each. Place them on a tray and leave to cool fully in the fridge. When they are cooled you can pop them into a sandwich bag / container with a lid and store in the fridge.

Notes

  • I use Meridian Hazelnut & Cocoa Butter. I got mine in a small shop so this should be widely available. If you can’t find something similar, just use another nut butter.
  • Step 1 is to remove the skins from the hazelnuts. If the hazelnuts you have already have the skins removed, simply toast in the oven for roughly 5 minutes until they start to brown slightly. This will bring out the flavour.
 

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