Can you refer to these raw chocolate hazelnut truffles as energy bites? If you want to, then yes. We classify this recipe as more of a dessert than a snack, though. That said, they are rich in healthy fats and protein, making them great for satiating you between meals. One or two will do the trick because they are calorically dense because of the raw hazelnuts. Just one ounce of hazelnuts contains 176 calories, so just be mindful of that when enjoying this raw vegan dessert.
We often talk about the health benefits of almonds, walnuts, cashews, raw cacao powder, and other nuts and seeds. Because we don’t typically feature hazelnuts, we wanted to highlight how they benefit your health. Forget about Nutella for a second, because that doesn’t do your body any favors, despite how delicious it is. Although we don’t have a raw vegan version of Nutella, we do have this chocolate spread recipe (click here).
Hazelnuts are naturally rich in vitamin E, magnesium, copper, thiamin, manganese, folate, phosphorus, and vitamin B6. Health experts note that the antioxidants (phenolic compounds) in hazelnuts proved to lower blood cholesterol and inflammation. They may also help protect the heart and were able to significantly reduce oxidative stress. Additionally, the high concentration of antioxidants, specifically the proanthocyanidins, may offer anti-cancer properties. In fact, some test-tube and animal studies showed that proanthocyanidins may may help protect against certain cancers. Lastly, the manganese also aids the reduction of oxidative stress, which may further reduce the risk of cancer.
- Prep Time:20m
- Total Time:20m
- Serves: 20 servings
- Yield: 20 truffles
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 1/2 c raw hazelnuts
- 1/4 c raw cacao powder
- 1/2 c grade A maple syrup
- 1/2 tsp. sea salt
- 1/4 tsp. alcohol-free vanilla extract
Instructions
- Add a half-cup of hazelnuts to a food processor and pulse a few times, or until they are crumbled. Remove from the food processor and set aside on a plate for rolling the truffles.
- Add the remaining two cups of hazelnuts, along with the rest of the ingredients, to the food processor and blend until you achieve a smooth consistency. You may need to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients.
- Next, wet your hands with water and roll the mixture into bite-size balls (about a tablespoon in size). Place the truffles on a baking sheet lined with parchment paper and place that in the freezer for about 30 minutes.
- Remove from the freezer and roll the truffles in the hazelnut crumbles until completely coated. Place back in the freezer until solid.
- Remove from the freezer and enjoy, storing the remaining truffles in an airtight container in the fridge for up to one week, or in the freezer for up to one month.
