Well, I promised a recipe using the cocoa-hazelnut butter I reviewed a couple of days ago, and here it is!
Today we have a quick and easy recipe for a snack that you can keep in your fridge for times of need. These little snack balls have a rich chocolate-hazelnut, and sweet-tangy raspberry taste. The texture is almost creamy too, due to the oats mashed together with the nut butter. In fact, these remind me of a healthier after-dinner truffle…
Ingredients (for 16 balls)
- 1 cup oats
- 1/4 cup hazelnut butter
- 1/8 cup maple syrup
- Pinch of cinnamon
- 80g frozen raspberries, defrosted in the microwave and mashed to a puree
- 1tbsp chia seeds
- 1tbsp almond milk
- 2tbsp cacao
- In a large bowl combine the oats, chia seeds, 1tbsp cacao, and cinnamon. To this add the nut butter, and the maple syrup, stirring well to combine. Add in the almond milk and beat together well. Now beat in the raspberry puree, until a soft dough-like mixture forms.
- Using a tablespoon measurer create 16 balls. Roll them to a smooth texture. Empty the other tbsp. of cacao into a dish, and roll each ball in the cacao.
- Store in the fridge for 3-5 days in an airtight tub. Enjoy!