Recipe: Chocolate-Hazelnut Bites

Treat yourself and your friends this holiday season with a decadent chocolate salty-sweet goody.  No guilt here!

These chocolate-hazelnut bites will be a hit at any holiday gathering.  An easy-to-make, dairy-free, gluten-free recipe that’s loaded with fiber, antioxidants and nutrients.

Hazelnuts are a good source of unsaturated fats (mostly oleic acid), are high in magnesium, calcium and vitamins B and E. Hazelnuts are known to be good for your heart and digestive health.

Cashews are rich in iron, phosphorus, selenium, magnesium and zinc. They are also good source of phytochemicals, antioxidants, and protein.

Medjool dates are high in dietary fiber, supporting colon health. Dates also bind with substances containing cancer-causing chemicals and prevent LDL (bad) cholesterol absorption.

Put all these ingredients together and you’re packing quite the health supporting punch!

Dairy Free, Gluten Free, Vegetarian, Vegan

Yields approximately 20 squares


1 cup hazelnuts
1 cup cashews
1/4 cup organic rolled oats
8 pitted medjool dates
2 Tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 cup real maple syrup or raw honey (or a low-sugar alternative like a stevia based syrup)

9 ounces dark chocolate
Cacao nibs, for topping
Large-flake sea salt, for topping


1.  BITES:
Place hazelnuts and cashews in a food processor, fitted with a blade attachment.  Pulse to roughly chop.
Add medjool dates, rolled oats, coconut flour, sea salt, vanilla and syrup (or honey).
Run processor (stopping to scrape sides as needed) until mixture comes together in a ball.
Line 8×8-inch pan with parchment paper.
Flatten and press mixture into the bottom of the parchment-lined pan.
Place in refrigerator to chill for 15 minutes.

Melt the dark chocolate in a heat-proof bowl set over a pot of simmering water.
Remove bites mixture from the refrigerator and cut up into 1 1/2 inch squares.
Drop each square into melted chocolate to coat all sides.
Remove squares with a fork and let the excess chocolate drip off into the bowl.
Place chocolate covered bites onto parchment paper.
Sprinkle the tops with large-flake sea salt and cacao nibs.
Once all bites are coated, place in refrigerator for 30 minutes to chill.

So easy and delicious! Enjoy!