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Quinoa Hazelnut Chocolate Bliss Balls

6 INGREDIENTS • 6 STEPS • 30MINS

Quinoa Hazelnut Chocolate Bliss Balls

Recipe
These Quinoa Hazelnut Chocolate Bliss Balls are sweet and fudgy, the perfect vegan treat to have on hand. All you need are 30 minutes and a few simple ingredients.
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These Quinoa Hazelnut Chocolate Bliss Balls are sweet and fudgy, the perfect vegan treat to have on hand. All you need are 30 minutes and a few simple ingredients.
author_avatar
My Plantiful Cooking
Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.
https://www.myplantifulcooking.com/

30MINS

Total Time

$0.49

Cost Per Serving

Ingredients

Servings
12
us / metric
Old Fashioned Rolled Oats
45 g
Old Fashioned Rolled Oats
gluten-free if needed
or Quick Oats
Hazelnuts
65 g
Hazelnuts
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Medjool Dates
175 g
Medjool Dates, pitted
about 6-8 Medjool Dates
Quinoa
2 Tbsp
Quinoa
Vanilla Extract
1 tsp
Vanilla Extract
optional

Nutrition Per Serving

VIEW ALL
Calories
102
Fat
4.0 g
Protein
2.2 g
Carbs
16.7 g
Add to plan
author_avatar
My Plantiful Cooking
Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.
https://www.myplantifulcooking.com/

Author's Notes

They can be stored in the fridge for 1 week, and in the freezer for up to 1 month.

You can simply use roasted hazelnut and skip the toasting steps.

To make this nut-free, sub the hazelnut for sunflower seeds or pumpkin seeds instead.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). If you are using unpeeled hazelnut, remove their skin by rubbing them using a kitchen towel.
step 1 Preheat the oven to 350 degrees F (180 degrees C). If you are using unpeeled hazelnut, remove their skin by rubbing them using a kitchen towel.
step 2
Roast the Hazelnuts (65 g) for 10-15 minutes, or until they are lightly browned. Give it a stir halfway through to ensure even cooking.
step 3
While the hazelnuts are toasting, puff your quinoa. Heat up a pan, with or without oil. Place your Quinoa (2 Tbsp) in and let it toast for 4-5 minutes, stirring frequently to avoid burning. The quinoa is ready when "pop" sounds can be heard. Set aside.
step 4
In a food processor, blend the Old Fashioned Rolled Oats (45 g) and toasted hazelnut until a flour-like texture forms. Then, add in the Unsweetened Cocoa Powder (4 Tbsp), Medjool Dates (175 g), and Vanilla Extract (1 tsp), if using. Blend until cookie-dough like mixture forms. You may need to add some water or plant-based milk, a tablespoon at a time if the dough is too dry.
step 4 In a food processor, blend the Old Fashioned Rolled Oats (45 g) and toasted hazelnut until a flour-like texture forms. Then, add in the Unsweetened Cocoa Powder (4 Tbsp), Medjool Dates (175 g), and Vanilla Extract (1 tsp), if using. Blend until cookie-dough like mixture forms. You may need to add some water or plant-based milk, a tablespoon at a time if the dough is too dry.
step 5
Stir in the puffed quinoa and roll them into 1 tablespoon-sized balls. Optionally, you can coat them with hazelnut by rolling them in chopped hazelnuts.
step 6
Enjoy them immediately, or let them firm up in the fridge for 1-2 hours before eating them!
step 6 Enjoy them immediately, or let them firm up in the fridge for 1-2 hours before eating them!
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