Banana Oats Hazelnut Chocolate Bliss Balls
Bliss balls with a dense banana-oats core wrapped in hazelnuts and a dark chocolate coating
Equipment
- High-speed blender or food processor
- Truffle grid or fine-meshed cooling rack
Ingredients
Bliss Ball Core
- 100 g overripe bananas approx. 1 banana
- 100 g rolled oats
- 25 g rapeseed oil or melted coconut oil
- 60 g chopped hazelnuts
Chocolate Coating
- 75 g dark chocolate of your favorite choice, melted
- 5 g rapeseed oil or melted coconut oil
Instructions
Bliss Ball Core
- Preheat oven to 170 °C / 340 °F top and bottom heat.
- Line a baking tray with baking paper.
- Add bananas, rolled oats and oil into a high-speed blender or food processor and process into a sticky dough.100 g overripe bananas, 100 g rolled oats, 25 g rapeseed oil
- Pour the chopped hazelnuts onto a plate or flat surface.60 g chopped hazelnuts
- Take some dough using a teaspoon and shape a coarse ball of approx. 2 cm / ¾ inch. Roll it in the hazelnuts until entirely wrapped and shape a nice ball using your hands. Place the ball on the prepared tray.
- Place the balls in the oven for 5 minutes and then set aside to cool.
Chocolate Coating
- Combine melted chocolate with oil.75 g dark chocolate, 5 g rapeseed oil
- Place a truffle grid or a fine-meshed cooling rack above a bowl to catch the excess chocolate.
- Put the balls onto the truffle grid and pour over the chocolate until entirely coated.
- Place in the refrigerator and let set for around an hour or overnight.