Recipe – Chocolate-Hazelnut Bombs

Prep Time

10 Minutes (plus time for soaking dates if necessary)

Cooking Time

n/a but refrigerate for an hour or so to firm up, if desired


About 20 bombs


• ½ cup (heaping) Hazelnuts + 20 Hazelnuts on the side
• 20 fresh Medjool Dates (pitted) – soak in hot water if they look dry
• ¾ cup Unsweetened Coconut flakes or shredded,
• 4 tbs of Cacao or Cocoa powder
• 1 tsp Chia seeds
• About 2 tablespoons Nut Butter
• Additional chopped hazelnuts for rolling or topping (optional)


  1. Put the (1/2 cup) hazelnuts into the food processor and process into a fine meal. (Do it on pulse so you don’t end up with hazelnut butter!)
  2. Add the rest of the ingredients and mix just until it forms a dough that you can shape into balls. Be careful not to over-process or the nuts will start to release their oils and it will get a bit greasy.
  3. Carefully open the ball and make a well in both halves with a chopstick.
  4. Insert a dab of nut butter in one well, and a whole hazelnut in the other well.
  5. Carefully close the ball and blend the seams together, you may want to re-roll them to get the right shape.
  6. Dip or roll them in the chopped hazelnuts, if desired.
  7. Refrigerate for at least an hour to firm up.


You can refrigerate for about 2 weeks or freeze for up to a month! If frozen, remove from freezer 15-30 minutes before serving. (Or eat straight from the freezer – your choice!!!)

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