Nutella ‘Christmas Pudding’ Bliss Balls

These wonderfully delicious chocolate hazelnut bliss balls remind me of Ferraro Rocher’s or Nutella. They’re super simple to make and super scrumptious! I’ve topped them with cashew butter and then finished them with cranberries and pepitas for a Christmas pudding look (but an even better flavour). They’re perfect to pop in a box for Christmas gifts or to add to the Christmas table of goodies. Plus, they’re gluten free and vegan, making them suitable for most! Only 5 sleeps left!!

Makes 12 bliss balls

(simply double the mixture if needed)

Bliss Balls:

1 cup hazelnuts

3 tbsps. raw cacao or cocoa powder

Small pinch of salt

5 medjool dates, pitted

2 tbsp. coconut oil

1 tbsp. pure maple syrup or raw honey, if desired

Cashew Butter:

1 ½ cups roasted cashews

1 tbsp. coconut oil

(You can also use store bought if your blender is not strong enough)

To Decorate:

Dried cranberries

Pepitas

Coconut flour or icing sugar, to dust (optional)

Method:

1. Preheat the oven to 180 degrees Celsius and place the hazelnuts on a baking tray. Roast for 10-15 minutes or until golden brown with skins beginning to peel away. Turn the oven off and leave the nuts in there to cool (approximately 1-2 hours). This will intensify their flavour.

2. Using your fingers or a clean tea towel, rub the skins off the hazelnuts until most has been removed.

3. Add the nuts to a food processor with the cacao and salt and blend until you achieve quite fine crumbs.

4. Add the pitted dates and coconut oil. Blend again until no chunks of date remain and the mixture has come together. Taste and feel the mixture and add the maple or honey if it is not sweet enough or sticky enough to form balls.

5. Once you’ve achieved the desired taste and texture, roll it into balls and place into the fridge to set.

6. Meanwhile, to make the cashew butter, simply add the cashews to a food processor with the coconut oil and process until they turn to a smooth, creamy butter. This can take some time, so be patient and don’t give up!

7. Remove the bliss balls from the fridge and top each one with a dollop of cashew butter, a dried cranberry and two pepitas. Return to the fridge to set.

8. Sift over a light coating of coconut flour or icing sugar for a ‘snowy’ look, if desired. Enjoy!