This recipe is by Pauline Hanuise and originally appears on the One Green Planet website. It is dairy free, oil free and vegan!
- 1 cup desiccated coconut
- 1 cup almond meal
- 1/2 tablespoon maca powder
- 1/2 tablespoon xylitol (you can replace with coconut sugar or your favorite alternative)
- 1/2 cup melted coconut oil
- 1/4 cup coconut cream
- 2 tablespoons vegan Nutella (see below)
Blend your almond meal and desiccated coconut in your high speed blender to make sure they are both pretty mealy. Then pour that in a mixing bowl and add all other ingredients. Mix with a spoon until well combined. Place the mixture in the freezer to set. While in the freezer, you can prepare some chocolate sauce for coating by mixing about 3 tablespoons of melted coconut oil, 1/2 tablespoon of your favorite sweetener and 1 tablespoon cacao in a mug. Mix well and set aside. Then take your mixture from the freezer and make some balls with the palm of your hands. Drop them in chocolate with a spoon and place them on a plate or some baking paper. Place in the fridge for about one hour and finish by sprinkling some cinnamon powder and / or coconut sugar on top.
- 2 1/2 cups organic raw hazelnuts
- 2 teaspoons organic vanilla extract
- 1/3 cup raw cacao powder
- 1/3 cup organic maple syrup
- 2 tablespoons organic coconut oil
- 2/3 cups homemade almond milk
Put the raw hazelnuts in a glass 8 x 8 baking dish and roast at 400 degrees for approximately 10 minutes (they will burn much longer than that). Allow the roasted hazelnuts to cool completely. Using your fingers, peel off the skins of hazelnuts (you don’t have to get
them all perfect). Add all the ingredients into a Vitamix (adding the hazelnuts last) and blend until smooth and creamy. Use the tamper if necessary and stop periodically to check and see if you need to add a tablespoon or more of almond milk so it will be smooth and creamy. Store in an air-tight glass container. Enjoy!