Close your eyes and imagine the taste of a hazelnut ganache chocolate, or a Ferrero Rocher.
For me, that combination of hazelnuts & chocolate signifies the holiday season. It is the taste I most associate with this time of year. Chocolate-hazelnutty goodness. That’s what I’m talking about. The traditional German baking that is part of my family’s holiday traditions is filled with mouth watering goodies containing hazelnuts. They get chopped, and ground to go into a variety of cookies, fruit breads and other goodies.
I’m really excited to share my newest hazelnut & chocolate creation, and hope that it will become part of your holiday cheer. These Puffles allow you to indulge in a healthy version of that yummy hazelnut & chocolate combination. These were an instant hit with everyone in my family, and will be part of our gift giving this year! Still need some gift ideas? This might fit the bill.
They are called Puffles after I asked for some feedback on what to call them. The word is coined from a combination of Paleo and Truffles. It seems fitting for these!
I’ve provided 2 options for sweeteners. Use monk fruit for a keto or low carb version, or use dates otherwise. This recipe is not suitable for low-oxalate or early AIP. I haven’t tried it, but if you are low-FODMAP or on a SIBO protocol, you can try it with stevia. To keep it lower in histamine, use monk fruit. Making your own hazelnut butter will reduce the histamine levels further. I’ll have to try that soon!
HAZELNUTTY PUFFLES RECIPE
Hazelnut Balls
365 gram jar of hazelnut butter (available at health food store)
200 grams cacao butter (available at health food store or the Light Cellar in Calgary)
1/2 cup of either date puree (see note below) or powdered monk fruit sweetener (powdered, not granulated!)
Chocolate Drizzle
70 grams each of cacao paste and cacao butter (available at health food stores or the Light Cellar)
stevia or monk fruit drops to desired sweetness - start with just 2-3 drops
(you can cheat by melting dark chocolate instead of making it)
STEPS
1. Melt 200 g cacao butter in a small saucepan.
2. While cacao butter is melting, combine hazelnut butter and sweetener in a mixing bowl. See note below for date paste.
3. Pour melted cacao butter into mixture and combine.
4. Place in the fridge. Stir every 15 minutes until it is very thick, but not solid. It should be the consistency of frozen ice cream — firm but scoop-able!
5. While the hazelnut mixture is thickening, melt the cacao paste and cacao butter in a double boiler. Sweeten to desired sweetness. Remove from heat to cool.
5. Once the hazelnut mixture is thick, use a cookie scoop (#40 size) or use a tablespoon measuring spoon to create balls. Place them on a baking sheet lined with a silicone mat or parchment paper.
6. Place balls in the freezer for 15 minutes.
7. Remove balls from freezer, and immediately drizzle chocolate mixture over the balls with a small spoon. Place back in the freezer for 5 minutes to allow drizzle to harden.
These can be stored in the fridge in a sealed container, but I promise you they won’t last long!
Date paste: take 1/2 cup of tightly packed pitted dates, and place in a food processor. Process with 1-3 tablespoons of water until it is creamy. You want to use as little water as possible, but enough to achieve a creamy paste.
HAPPY HOLIDAY EATING!
Tracey