I made this recipe to give to family & friends over Christmas and it was a total hit! It tastes so naughty it’s hard to believe it’s healthy. You can essentially substitute the cashews for whatever nuts you like. I used cashews for the most part but after running low on supplies I subbed out for walnuts and they tasted just as good.

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Ingredients:

Makes about 16 large candies
½ cup hazelnuts (roasted and skins removed)
½ cup cashew nuts (soaked overnight)
1 tbsp water
1 cup medjool dates (or regular dates if you can’t get your hands on medjool)
¼ cup raw cacao powder
Sprinkle of salt
⅓ cup dried whole cranberries
½ cup hazelnuts (roasted and skins removed)

Directions:

  1. Add ½ cup hazelnuts into a food processor and process until a fine powder.
  2. Add cashew nuts to the food processor and process for a few minutes.
  3. With the food processor still running, add water.
  4. Add dates, raw cacao powder and salt until mixture is well combined and sticky.
  5. Finally, add the cranberries and the remaining hazelnuts and pulse a few times to mix in. Do not over-pulse, you want to see the chunks of hazelnut and cranberry throughout the mixture.
  6. Line tray with glad wrap and pour in mixture.
  7. Flatten with a spatula, cover and freeze overnight.
  8. Cut into bite sized pieces. Wrap with sheets of baking paper and twist the ends.

This flavour combo is one of my all times favs and was actually the inspo for our Hazelnut Choc Fudge here energy ball – bit.ly/28NeOR0

Recipe cred: http://www.secretsquirrelfood.com

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