Ingredients
Equipment
Method
- Assemble and measure out all the ingredients.
- Place the hazelnuts on a baking tray with parchment paper and bake at 170c / 350f for 15 minutes until the hazelnuts are lightly toasted.
- Add the hazelnuts to a towel and rub the hazelnuts vigorously to release the brown skins.
- Remove the peeled hazelnuts from the towel and place them back on the baking tray.
- Add the coconut oil, sunflower seeds, cinnamon, turmeric, and a pinch of pink salt. Bake for another 6 minutes in the oven.
- Soak the goji berries in warm water for 5 minutes to soften.
- Strain the goji berries - discard the water.
- Next, add the stoned dates, tahini, vanilla paste, and roasted hazelnut mix to the blender.
- Pulse until the mix starts to come together, leave the mix a little chunky.
- Transfer to mixing bowl and with your hands (gloves can be used) just until the mix comes together comfortably.
- Roll into 25g balls and dip in toasted white and black sesame seeds.
- Roll some in raw cacao or you can add extra raw cacao to the mix in the blender.
- Store in the refrigerator.
Nutrition
Notes
You can roll these balls in either desiccated coconut or raw cacao for an added dimension.
