Italian · Snack
Chocolate Hazelnut Protein Balls
Roasted hazelnuts, dark cocoa, and dates blended into vegan no-bake balls, batch-prepped for a Piedmont-style Italian snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
285Calories
8gProtein
16gFat
32gCarbs
22gSugar
5gFiber
115mgSodium
0mgChol
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Instructions
1
Prep
Soak 112g Medjool dates in warm water 10 minutes, drain. Toast 80g raw hazelnuts in a dry pan over medium heat 4–5 minutes until fragrant and skins loosen. Rub on a tea towel to remove skins. Pulse skinned hazelnuts in a food processor 8–10 times until coarsely chopped.
2
Build
Add soaked dates, 14g cocoa powder, 10g chia seeds, 0.5 tsp vanilla extract, and a pinch of sea salt to the food processor. Blend over medium speed 2–3 minutes until a thick, sticky dough forms with no dry streaks.
3
Finish
Scoop dough into 6 balls of roughly 35g each, pressing firmly so they hold shape. Roll each ball in 16g finely chopped hazelnuts to coat completely. Refrigerate on a lined tray 30 minutes until firm.
4
Plate
Portion 3 balls into each of 2 airtight containers. Refrigerate up to 5 days or freeze up to 60 days. Serve with fresh strawberries or a small espresso on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 112g (3.95 oz) pitted Medjool dates
- 96g (3.4 oz) raw hazelnuts
- 14g (0.5 oz) unsweetened cocoa powder
- 10g (0.35 oz) chia seeds
- 0.5 tsp vanilla extract
- 0.1 tsp fine sea salt