Reprinted with permission from the publisher, The Book Publishing Company.
Nutty Chocolate Balls (p.164)
Makes about 24 balls
These are not to be confused with chocolate
truffles (which, when properly prepared, are a near-religious experience), but
they're quite scrumptious in their own right. I'm partial to hazelnuts,
especially in combination with chocolate, but virtually any nut butter will
produce delicious results. Use the best quality cocoa you can find --- always!
1/2 cup Dutch-process cocoa powder
1/2 cup roasted hazelnut butter
1/2 cup agave nectar
1 cup chopped roasted hazelnuts or pecans
Combine the cocoa powder, hazelnut
butter, and agave nectar in a small bowl and mix thoroughly. Cover and put in
the freezer for 10 to 15 minutes --- just long enough for it to firm up
Spread the hazelnuts on a small
Remove the cocoa mixture from the
freezer. Scoop out a small amount (about 2 teaspoons) of the mixture and form a
ball. Roll the ball in the hazelnuts, pressing lightly to coat, and place on a
clean plate. Repeat with the remaining cocoa mixture and nuts. Serve at once, or
store in the refrigerator and eat at will.
Per serving: calories: 92, protein: 2
g, fat: 7 g, carbohydrate: 7 g, fiber: 2 g, sodium: 1 mg, omega_3 fatty acids: 0