Makes: 20–25 balls
Prep time: 15 minutes
Chill time: 20–30 minutes
What you’ll need:
- Food processor or blender
- Small bowl (for hazelnut coating)
- Fridge or freezer
- Baking paper (optional)
Ingredients:
- 2 tbsp La Vida Vegan White Hazelnut Spread
- 50 g hazelnuts (for rolling)
- 50 g walnuts
- 50 g cashew nuts
- 8 Medjool dates, pitted
- 1 tbsp maple or agave syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
The instructions:
- Blend the hazelnuts in a food processor until finely chopped and place in a small bowl.
- Add the walnuts, cashews, dates, maple or agave syrup, melted coconut oil, vanilla extract, salt and La Vida Vegan White Hazelnut Spread to the food processor.
- Pulse on high speed until the mixture forms a firm but sticky dough.
- Roll small balls from the mixture using your hands.
- Roll each ball in the chopped hazelnuts to coat all around.
- Place the balls on a plate or baking paper and chill in the fridge for 20–30 minutes until set.
Serving Tip:
Store the blondie balls in an airtight container in the fridge for up to 5 days – or freeze them to enjoy later.
