Hazelnut & Date Bliss Balls

Folks, this is it. I cannot keep eating the way I’ve been eating. It’s the 8th (I think?!) week of lockdown and I’ve been vacuuming up all the food I can lay my hands on. Snacking left and right, baking up a storm, carb-loading like a carefree teenager. And I’m not even going to start talking about the drinking that’s been going on. Enough is enough. My jeans are pinching my tummy, (makes me wish I owned Athleta anything!), the muffins are contributing to the muffin top and I’m feeling sluggish and tired. It is time for a change. Going cold turkey, especially with the sweets and baked goods, is tough, let me tell ya… So today I made these delicious Hazelnut & Date Bliss Balls for emergencies. For example when that afternoon slump hits but you still have to explain long division to your fourth grader. That was literally my emergency this afternoon! 😆 These definitely satisfy my sweet tooth, but at least I’m not pumping myself full of refined sugar. I love hazelnuts, but you can substitute any kind of raw nut, just like I’ve rolled them in blue poppy seeds, toasted sesame seeds and shredded coconut, but you do you. I will defo recommend the toasted sesame seeds though, so good! xoxo Donata




Ingredients

Makes about 20 bliss balls

1 cup (150 g) raw whole hazelnuts

2 cups (300 g) Medjool dates, pitted and roughly chopped (if you have a good food processor, you don’t need to chop the dates)

1/4 tsp ground cinnamon

1/2 tsp coarse sea salt

1/4 cup blue poppy seeds

1/4 cup toasted sesame seeds

1/4 cup shredded, unsweetened coconut

Instructions


Prepare small, separate bowls with the poppy seeds, sesame seeds and coconut.

In the bowl of a food processor, combine the hazelnuts, cinnamon and salt. Pulse until finely chopped. Add the dates and blend until a sticky dough begins to form.

Roll a tablespoon of the dough between your palms to form a ball. Roll the ball in the topping of your choice. Repeat until all the dough is used up.

Place the bliss balls in a container and chill in the refrigerator for 30 minutes before serving. These will last up to five days in the fridge.

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