Hazelnut Mocha Energy Balls Recipes

HAZELNUT MOCHA ENERGY BALLS

Steps:

• In a food processor, grind up the hazelnuts until they start to clump together. If you've ever made nut butter before, you want the hazelnuts to be between nut butter and a floury meal. It should clump together easily, but shouldn't be a spreadable butter.
• Add in the softened dates, cacao powder, maca powder, and sea salt. Process until the mixture is uniform and forms one big ball. Add the coffee grounds and pulse to incorporate.
• Plate a sheet of parchment paper on a baking sheet or plate. Using your hands, form the mixture into ping pong-sized balls and place on the baking sheet. Transfer to the fridge to firm them up.
• At this point, they're ready to go. Or you can roll them in unsweetened coconut, coconut sugar, cacao powder, or sea salt to add some extra flair! Store them in the fridge in an airtight container for up to two weeks.

HAZELNUT MOCHA BALLS

Steps:

• Dissolve coffee in vanilla.
• Beat butter and sugar until fluffy.
• Add the coffee mixture, flour and cocoa.
• Shape 1 teaspoon of dough into balls.
• Press a hazelnut into center of each ball.
• Bake 2 inches apart on ungreased cookie sheets at 325 degrees Fahrenheit for about 15 minutes.
• Cool 1 minute, then move to wire rack to cool completely.
• Microwave chocolate and shortening until melted, about 1 minute. Stir smooth.
• Drizzle over cookies, or roll cookies in chocolate and sprinkle with chopped nuts.

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.