2 c hazelnuts (no skin)
1/4 c cacao powder
2 Tbs coconut cream
1/4 c coconut oil
2 Tbs linseed meal
pinch of salt
1 tsp vanilla powder or extract
2-3 Tbs brown rice syrup
- Heat a fry pan to medium heat and add hazelnuts. Toast until fragrant and slightly browned. Remove from the pan and let cool.
- Add hazelnuts, linseed meal, cacao powder and salt to a food processor and blend until the mixture resembles fine crumbs – not too long, you will end up with nut butter!
- Add remaining ingredients and pulse to combine. If too dry add more coconut oil, if too wet add more linseed meal. Roll into 20 balls and place in the fridge until ready to be eaten.