PERFECT BITE-SIZED TREAT
Looking for a sweet treat for your next family gathering? Melt-in-your-mouth buckwheat chocolate hazelnuts bliss balls are the perfect bite-sized treat everyone will love. They are nutritious, seriously addictive, and will satisfy your sweet cravings in an instant.
These bliss balls are vegan, gluten-free, soy-free, and sweetened only with dates.
MEET THE INGREDIENTS
- buckwheat
- almond or rice milk
- dates
- roasted hazelnuts
- dark chocolate
- coconut cream
- raw cacao powder
WHAT IS BUCKWHEAT?
Despite its name, buckwheat isn’t related to wheat and is naturally gluten-free, so it is an excellent dietary alternative for people with celiac disease or gluten intolerances.
It is a good source of protein and fiber – one cup of cooked buckwheat has approx. 6 grams of protein and 4.5 grams of fiber. Furthermore, buckwheat scores low to medium on the glycemic index and doesn’t cause unhealthy spikes in blood sugar levels.
It has numerous health benefits: it may improve heart health, promote weight loss, and help manage diabetes.
Although it is naturally gluten-free and generally safe to eat for people with celiac disease or gluten sensitivity, it might be processed in the same facility and on the same equipment as gluten grains so it’s best if you stick to brands that are certified gluten-free to avoid any possible cross-contamination problems.
HOW TO MAKE BUCKWHEAT CHOCOLATE HAZELNUT BLISS BALLS
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 2-3 hours.
HOW TO COOK BUCKWHEAT
- Soak buckwheat in water for 3-4 hours. Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly.
- Put it in a large pan or a medium pot with 300 ml almond milk. Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes (make sure you don’t overcook it). Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
BLISS BALLS
- Melt coconut cream (see Note on coconut cream) and chocolate over low heat in a medium pot. Set aside and let it cool down a bit.
- Combine buckwheat and drained dates in the blender. Blend until you get a thick paste.
- If the paste is too thick to blend, add 1 tablespoon of almond milk.
- Transfer this thick paste to a bowl, add in melted coconut cream and chocolate, raw cacao, and ground roasted hazelnuts and mix everything briefly with a hand mixer until all is well combined. Adjust sweetness if needed.
- Place the chocolate mixture in the fridge overnight to firm up. In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands.
- Dip the balls in chocolate or toss them in cacao powder to coat.
- Keep the balls in the fridge.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
TIPS AND HOW-TOS
HOW TO ROAST HAZELNUTS
Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 175 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
HOW TO PEEL THE SKINS
Once they are cool enough, place them in a clean tea towel and gently rub together until most of the skins have come off.
BUCKWHEAT CHOCOLATE HAZELNUT BLISS BALLS ARE:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Nutritious
- No-bake
- Refined sugar-free
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Buckwheat Chocolate Hazelnut Bliss Balls
Ingredients
Bliss balls
- 100 g buckwheat
- 300 ml almond milk
- 200 g dates previously soaked in water for 2-3 hours
- 150 g roasted hazelnuts skinned
- 100 g dark chocolate (85% cacao)
- 100 g coconut cream the thickened cream from a can of coconut milk
- 1 tablespoon raw cacao powder
Extra
Instructions
How to cook buckwheat
- Soak buckwheat in water for 3-4 hours. Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly.
- Put it in a large pan or a medium pot with 300 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it). Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Bliss balls
- Melt coconut cream and chocolate over low heat in a medium pot. Set aside and let it cool down a bit.
- Combine buckwheat and drained dates in the blender. Blend until you get a thick paste. If the paste is too thick to blend, add 1 tablespoon of almond milk.
- Transfer this thick paste to a bowl, add in melted coconut cream and chocolate, raw cacao, and ground roasted hazelnuts and mix everything briefly with a hand mixer until all is well combined. Adjust sweetness if needed.
- Place the chocolate mixture in the fridge overnight to firm up. In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands.
- Dip the balls in chocolate or toss them in cacao powder to coat.
- Keep the balls in the fridge.
Notes
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
* The nutritional information provided is calculated automatically and should be used as an estimate.
