Active Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 20 (serving size: 1 brownie bite)
Photo: Hector Manuel Sanchez

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Spread nuts on a small rimmed baking sheet. Bake at 350°F until lightly toasted, about 10 minutes, stirring once. Cool 10 minutes. Rub off skins. Reserve 20 hazelnuts. Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl.

Step 3

Pulse dates in food processor until almost pastelike. Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined. Turn mixture out into a bowl; divide into 20 equal portions. Roll each portion around 1 whole hazelnut to form a ball. (Mixture will be oily.) Roll each brownie ball in chopped hazelnuts to coat. Chill until firm, about 30 minutes.

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