As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what.
The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised two months later that even though I helped roll them I never actually tried one.
I sent an sms to the inventors of the recipe and they had only loosely remembered what they did so I got in the kitchen and with what they told me created this particular recipe. This recipe is one that you must try. They are good. Please have a go at making them and then #veetsvegancookingschool on facebook and instagram so I can see your versions. Make a double or even triple batch. They freeze wonderfully well. However when defrosting do so by putting them in the fridge as they sweat if you defrost them straight from the freezer to the bench top.
1 cup hazel nuts plus 24 extra
1/2 cup dates soaked in water for an hour or so
⅓ cup raw cacao
¾ cup activated buckwheat (it has to be activated- it can’t be raw buckwheat- another name for activated buckwheat is bukinis)
3/4 cups to 1 vegan cooking chocolate
- Place the hazelnuts on a baking tray and pop in 140°C oven for 10 to 20 minutes or until they are browned but not burned. Empty them out into a clean tea towel and let cool for a while.
- Rub the skins off the hazelnuts using the tea towel. Save 24 of the hazelnuts for the centre of the balls.
- When the hazelnuts are completely cool place the remaining hazelnuts in a spice grinder or dry blender jug and blitz until form a powder or flour.
- Place the pitted dates in a food processor along with 1 cup of the hazel nut flour and ⅓ cup raw cacoa. Blitz until well combined. You want the mixture to be quite moist so you may need to add a few teaspoons of the date water.
- Place 1 tsp of the mixture into the palm of your hand and pop a hazelnut in the middle of it. Shape the date mixture around it adding a bit more mixture if needed. Note don’t make the ball too big as it will end up huge and the balance between the chocolate and hazelnut center is important for the taste.
- Once all the balls are rolled, coat them with the activated buckwheat by placing the activated buckwheat in a bowl and rolling the balls into it.
- Heat 1 cup of the chocolate in a bowl placed over a saucepan of water on the stove until melted.
- Once chocolate is melted use a spoon to lower in the ball and coat with chocolate. Using two spoons transfer the ball onto a baking paper lined baking tray. Trying to avoid the ball having excess chocolate. You made need to heat up more chocolate; it just depends on the type of chocolate. So best to not waste it and just start with 1 cup.
- Once all balls are coated with chocolate put them in a sealable container and place in the freezer to set.
Warning: these are Moreish.
Only Ten more opportunities
Can you believe we are into October already? It’s been a very full year with a lot happening so it does actually feel like nine months have passed, however I still can’t believe how speedy it all seems. There are only ten more opportunities to come and do the Vegan Foundation Course
this year. There is still one place left in the course starting this Thursday – you can snap it up if you like. Then only three left in the 8th to 10th November course and 6 for the November 29th to December 1st course. Come along and be one of the last 10 people to complete the vegan foundation course for 2018.
Online Vegan Cheese shop
Brooke Ravenscroft who came and did the three day vegan foundation cooking course in September 2017 has just launched her online vegan cheese shop. I have only tried one of the cheeses she is selling and it was good. Looking forward to purchasing some of the others. Thought to let you all know about it incase you are wanting to treat yourselves or others to some vegan cheese that someone else has made. Visit The Vegan Cheese Shop
Tags:Hazelnuts chocolate buckwheat