How to Make Energy Balls with Dates – 3 Easy Recipes
Recipes in this Video
Hazelnut truffles have become a beloved treat in American dessert culture, often enjoyed during holidays and special occasions. Their rich flavor and creamy texture make them a favorite for chocolate lovers. While originally inspired by European confectionery, these truffles have been adapted and popularized in various forms across the United States, making them a common homemade gift and party treat.
Ingredients
- ●hazelnuts
- ●dark chocolate
- ●heavy cream
- ●vanilla extract
- ●powdered sugar
- ●cocoa powder
- ●sea salt
- ●chopped hazelnuts
Instructions
- 1Toast hazelnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes.
- 2Chop toasted hazelnuts finely and set aside.
- 3Melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
- 4Remove melted chocolate from heat and let cool slightly.
- 5In a separate bowl, combine heavy cream, vanilla extract, and sea salt, mixing well.
- 6Pour cream mixture into the melted chocolate and stir until fully combined and smooth.
- 7Chill the mixture in the refrigerator for about 30 minutes, or until firm enough to scoop.
- 8Using a small scoop or spoon, form the chocolate mixture into balls.
- 9Roll each ball in cocoa powder or chopped hazelnuts to coat.
- 10Place truffles on a parchment-lined baking sheet and refrigerate until firm, about 15-20 minutes.
- 11Serve chilled or at room temperature.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup raw cashews
- ●1/2 cup rolled oats
- ●1/4 cup honey or maple syrup
- ●2 tbsp matcha powder
- ●1/4 cup almond butter
- ●1/4 tsp salt
- ●1/4 cup shredded coconut (optional)
- ●1/4 cup dark chocolate chips (optional)
Instructions
- 1In a food processor, combine the raw cashews and rolled oats. Pulse until finely ground.
- 2Add the honey (or maple syrup), matcha powder, almond butter, and salt to the food processor.
- 3Blend the mixture until it forms a sticky dough. If it's too dry, add a little more almond butter or honey.
- 4If using, fold in the shredded coconut and dark chocolate chips with a spatula.
- 5Scoop out tablespoon-sized portions of the mixture and roll them into balls with your hands.
- 6Place the energy balls on a baking sheet lined with parchment paper.
- 7Refrigerate for at least 30 minutes to firm up.
- 8Store the energy balls in an airtight container in the fridge for up to a week.
Equipment
Ingredients
- ●1 cup shredded coconut
- ●1/2 cup cacao powder
- ●1/4 cup maple syrup
- ●1/4 cup coconut oil
- ●1 tsp vanilla extract
- ●1/4 tsp sea salt
- ●1/2 cup dark chocolate chips (for coating)
Instructions
- 1In a mixing bowl, combine shredded coconut, cacao powder, maple syrup, coconut oil, vanilla extract, and sea salt.
- 2Mix the ingredients until well combined and a dough forms.
- 3Refrigerate the mixture for about 30 minutes to firm up.
- 4Once chilled, scoop out small portions of the mixture and roll them into balls (about 1 inch in diameter).
- 5Place the truffles on a parchment-lined baking sheet.
- 6Melt the dark chocolate chips in a microwave or double boiler until smooth.
- 7Dip each truffle into the melted chocolate, ensuring they are fully coated.
- 8Return the coated truffles to the parchment-lined sheet.
- 9Refrigerate again for about 15-20 minutes to set the chocolate coating.
- 10Serve chilled or at room temperature.
Equipment
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