Protein Hazelnut Cocoa Bites

vegan, gluten-free, low-sugar recipe

Nutritional facts / serving

Calories: 118

Carbs: 10g

Sugar: 4g

Protein: 9g

Fat: 6g

Makes 8 servings

  • 135g Hazelnuts
  • 11g Cocoa Powder
  • 40g Sugar-free Syrup
  • 2g Sea Salt
  • 30g chocolate protein powder

 

1. Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper. Add the hazelnuts and place in the oven for 8 to 10 minutes, until toasted. Remove and rub with a clean kitchen towel to remove the skins. Place in a blender or food processor to chop well. Reserve a small handful of the chopped nuts for rolling the balls in and set aside on a plate.

2. Add the cocoa powder, sugar-free syrup and salt to the hazelnuts and process until the dough comes together.

3. Remove the dough and using slightly damp hands, roll into golf ball-sized balls. Roll each ball into the reserved chopped hazelnuts. Place in a sealed container in the fridge to harden slightly, about 20 minutes. Enjoy!

 

Top Tips

Leftovers Refrigerate in an airtight container for up to seven days or freeze for up to three months. 

More Flavour Add stevia or monkfruit sweetener.

Leave a comment

Please note, comments must be approved before they are published