Heavenly Hazelnut Butter Balls with Cacao Nibs and Fleur de Sel

You know when there’s something yummy in your fridge and you can’t stop getting up from your desk for just one more small bite?! That’s the issue I’m currently struggling with thanks to the frozen BC Hazelnut Butter Balls in my freezer. With their salty, crunchy topping and smooth nut buttery middle, they are absolutely irresistible…and very easy to make. These are definitely what I plan on bringing to the first Christmas party of the season.



1 small jar (~ 272g) hazelnut butter (I found mine at the Canadian Hazelnut Farm in Agassiz)
1 ½ tbsp. almond meal/flour
2 tbsp. maple syrup
1/2 tsp. Himalayan salt
2 tsp. vanilla
1 tsp. cinnamon


1 c. dark chocolate (I used Vega Maca Chocolate bars)
2 tbsp. coconut oil
1 tbsp. coarse salt (I used fleur de sel)
2 tbsp. cacao nibs



For the balls:

1. Combine all ingredients and mix well.
2. With your hands, take ~1 tsp dough at a time and roll into bite-sized balls.
3. Place hazelnut balls onto a parchment paper-lined plate or tray and freeze until firm (~1 hour)

For the topping:

1. In a double boiler, melt your chocolate and add coconut oil. Remove from heat and let cool (and thicken) slightly
2. Using tongs, dip balls into chocolate mixture, making sure to shake off the excess.
3. Place back in freezer for a few minutes, then repeat the dipping step for a double, extra thick coating of chocolate…but, before that second coat dries, quickly sprinkle the balls with a pinch of cacao nibs and salt.
3. Once all balls are double-dipped and garnished, store them in the freezer…because they are extra-crunchy and fabulous when frozen.


Comments are closed.