Instructions

• Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
• Lay the hazelnuts on the baking sheet and place in the hot oven for 10 minutes, until fragrant and roasted. Remove from the oven and set aside to cool for 5 minutes.
• Meanwhile, place the dark chocolate and coconut oil in a small mixing bowl and melt in the microwave or in a saucepan.
• In the bowl of a food processor, add the roasted hazelnuts, pitted medjool dates, vanilla extract, and the melted chocolate/coconut oil mixture.
• Process for 2-3 minutes, the time required depends on the power of the food processor. The mixture is ready when it forms a sticky batter that comes together. If too dry, blend in an extra teaspoon of almond milk or water until the dough sticks together.
• Refrigerate the dough for 10 minutes in a bowl.
• Roll 8 even-sized balls and place on a plate covered with parchment paper. Decorate the energy balls with a drizzle of melted chocolate and chopped hazelnuts.
• Store the energy balls for up to 10 days in an airtight container in the refrigerator.