Quinoa Hazelnut Chocolate Bliss Balls

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.

Total Time

30min

0.0

0 Ratings

Author: My Plantiful Cooking

Servings:

Ingredients

•

1/2 cup

Old Fashioned Rolled Oats

or Quick Oats

•

1/2 cup

Hazelnuts

•

4 Tbsp

Unsweetened Cocoa Powder

•

1 cup

Medjool Dates , pitted

•

2 Tbsp

Quinoa

•

1 tsp

Vanilla Extract

(optional)

Cooking Instructions

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.

Roast the Hazelnuts (1/2 cup) for 10-15 minutes, or until they are lightly browned. Give it a stir halfway through to ensure even cooking.

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.

In a food processor, blend the Old Fashioned Rolled Oats (1/2 cup) and toasted hazelnut until a flour-like texture forms. Then, add in the Unsweetened Cocoa Powder (4 Tbsp) , Medjool Dates (1 cup) , 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.

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.

Enjoy them immediately, or let them firm up in the fridge for 1-2 hours before eating them!

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.

Nutrition Per Serving

CALORIES

102

FAT

4.0 g

PROTEIN

2.2 g

CARBS

16.7 g