These no-bake "Nutella" Bliss Balls are decadent and oh so satisfying with that wonderful rich hazelnut & chocolate flavour. They are super easy to make in the blender and great for snacks or breakfast on-the-go. Fortunately, they also happen to be low-carb and free of refined sugar, grain and dairy, but packed with fibre, protein, healthy fats, and adaptogens, too!
The "adaptogenic" boost in this recipe comes from maca. Natural adaptogens are believed to help the body regulate cortisol levels and deal with stress. Touted as an "Incan superfood", maca has been used for millennia to increase stamina and endurance. Consumption may help relieve anxiety while simultaneously boosting mood, energy, concentration, and even libido and sexual function. The maca is optional, but has a slightly earthy, butterscotch taste that blends well with chocolate and hazelnut.
Ingredients for approximately 10 balls:
1 cup raw hazelnuts
1/2 cup unsweetened desiccated coconut
2 packets or scoops collagen peptides (optional)
1/4 cup raw cacao powder
2 Tbsp chia seeds
1 Tbsp gelatinized maca powder (optional)
1/8 tsp sea salt
2 Tbsp coconut oil, melted
pure stevia or raw honey (nonvegan) to taste
2 Tbsp raw cacao nibs
optional toppings: additional cacao nibs or finely chopped hazelnuts
Preheat oven to 400F.
Spread hazelnuts on a rimmed baking sheet and put in oven. Cook for 10-15 minutes, stirring every 5 minutes so they toast evenly. Allow to cool.
Put cooled hazelnuts, coconut, collagen, cacao, chia seeds, maca, and salt into blender container. Blend until well-chopped.
Add coconut oil and blend until uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. Sweeten with stevia or honey as desired.
Add cacao nibs and pulse-blend or stir until well-mixed but texture is maintained (so the nibs provide some crunch).
Scrape mixture onto a plate or parchment paper. Roll into balls.
Once the balls are formed, roll in cacao nibs or finely chopped nuts as desired.
Enjoy as-is or store in an air-tight container in the fridge for a week, or the freezer for up to 2 months.