Adapted from a recipe by Ann Taylor Pittman.
A tasty chocolate treat, great for an extra boost in your day. Each ball is about 92 calories and has 2.5g protein and 2.5g fiber. Store in bag or container in the fridge for about a week…if they last that long.
½ cup whole hazelnuts
12 whole Medjool dates, pitted and roughly chopped
⅔ cup almond butter
⅓ cup unsweetened cocoa
2 tablespoons water
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Preheat oven to 350°F.
Spread nuts on a small rimmed baking sheet. Bake at 350°F until lightly toasted, about 10 minutes, stirring once. Cool 10 minutes. Rub off skins. Reserve 20 hazelnuts. Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl.
Pulse dates in food processor until almost pastelike. Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined. Turn mixture out into a bowl; divide into 24 equal portions. Roll each portion around 1 whole hazelnut to form a ball. (Mixture will be oily.) Roll each brownie ball in chopped hazelnuts to coat. Chill until firm, about 30 minutes.