Ohhh, I’m in heaven. I arrived in the mountains of central Oregon last week to visit my momma and her hubby and my days have been filled with great conversation, beautiful walks, vegan cooking and playing with my favorite animals in the world. I also have an entire 16ft trailer to myself. It’s my dream home. I’ve named her Cowgirl Sue and she is lovely.
One of the great things about being here is that my mom and her husband own just about every kitchen gadget known to man. I’ve been food processing, blending, dehydrating and spiralizing to my heart’s content! Plus they’ve got some serious cameras out here so I’ve been practicing my food porn photography skills. Heyo.
I’m going to be honest, I’m terrible at writing down recipes. Since I’m writing to the unknown at this point I’m just going to list off ingredients until someone angrily (or not angrily, that’s fine too) demands exact quantities. I just throw it all into a bowl (with love, of course).
Chocolate Salted Caramel Hazelnut Balls
Cacao Powder (or unsweetened cocoa powder works too)
Dash of salt
Vanilla Bean or Pure Vanilla Extract
On low melt two heaping spoonfuls of coconut oil in a pan with the cacao powder. In a food processor, pulse pecans, hazelnuts, dates and cacao nibs until it sticks together and can be shaped into balls. I like to set aside a few of the nuts to chop by hand and put in later for the added crunch. If you don’t have a food processor you can always just chop everything by hand as finely as possible. Put the date nut mixture into a bowl and add the cacao coconut oil. Mix it up! I like to do this with my hands, it just works the best for me, but it really depends on your audience. Some people hate hands, you know. Shape them into balls! I don’t know how you’d avoid hands on this one. Sorry hand haters. Also I bought those mini cupcake liners to make these balls extra adorable.