Here is the recipe that I promised you on how to take advantage of the pulp of hazelnut milk< /a> that we prepare with our juice extractor. We do not like to waste food and that is why for some time we have been testing recipes to release the pulp from our juices and vegetable milks.
These balls can be prepared with the pulp of any vegetable milk, in fact, you can try our recipe for hazelnut milk with almonds or with any other dried fruit. Hazelnuts are my favorite to make balls or truffles, especially if I combine them with chocolate or cocoa because it reminds me of the flavor of Nutella, but in a natural and healthy version.
- 225 g de pulpa de avellanas (1 y 2/3 taza)
- 275 g de dátiles (1 y 2/3 taza)
- 1 cucharada se sirope de arce
- 1 cucharada de aceite de coco
- 50 g de chocolate negro (3,5 oz)
- Avellanas enteras y troceadas
- Coco rallado
- Add the hazelnut pulp, the dates and syrup in a food processor and blend until smooth.
- Make balls with your hands by placing a whole hazelnut in the center (as you can see in the third photo).
- Put them in the freezer while you prepare the chocolate coating.
- To make the Topping, place the chopped chocolate and coconut oil in a bowl over a bain-marie until completely melted. Remove from the heat, stir and add the balls one by one until they are well covered (you can use a couple of spoons or spatulas to make it easier for you). Leave the balls on a plate with baking paper for a while until they are hard. If it’s hot, the ideal is to leave them in the fridge or freezer until they harden.
- Another simpler option is to decorate the balls by coating them with grated coconut or hazelnuts chopped.
- Store in the fridge or freezer.