Ingredients: 

10 Medjool Dates, torn in half, pitted
1/2 cup (125ml) Hot Espresso
1/4 cup (60ml) Coconut Oil, melted
2 tsp Vanilla Extract
2 1/2 cups (250g) Hazelnut Meal
1 1/4 cups (220g) Bukinis (roasted buckwheat from health food stores)
1/2 cup (60g) Cacao Nibs
1/2 cup (50g) Cacao, plus extra to dust
1/3 cup (35g) Chocolate Protein Powder
20 whole Roasted Hazelnuts

Method: 
  1. Combine dates, espresso (or substitute warm water), coconut oil and vanilla in a bowl. Set aside for 10 minutes to soak. Using a stick blender, puree until smooth.
  2. In a large bowl, combine hazelnut meal, bukinis, cacao nibs, cacao and protein powder. Add date puree and a pinch of salt, and stir until sticky and combined.
  3. Line a baking tray with baking paper and grease hands with a little coconut oil. Compress and roll mixture into 20 walnut-sized balls. Make an indent in the centre of each with your thumb, add a whole hazelnut, then reform ball around the hazelnut. Transfer to prepared tray and chill for 30 minutes to firm up. Dust with extra cacao to serve.

Makes 20

Tried and Tested: