- In a food processor, grind up the hazelnuts until they start to clump together. If you’ve ever made nut butter before, you want the hazelnuts to be between nut butter and a floury meal. It should clump together easily, but shouldn’t be a spreadable butter.
- Add in the softened dates, cacao powder, maca powder, and sea salt. Process until the mixture is uniform and forms one big ball. Add the coffee grounds and pulse to incorporate.
- Plate a sheet of parchment paper on a baking sheet or plate. Using your hands, form the mixture into ping pong-sized balls and place on the baking sheet. Transfer to the fridge to firm them up.
- At this point, they’re ready to go. Or you can roll them in unsweetened coconut, coconut sugar, cacao powder, or sea salt to add some extra flair! Store them in the fridge in an airtight container for up to two weeks.
Not a date fan? Use dried black mission figs! Just remove the stems and soften in hot water.
Keywords: hazelnut mocha energy balls, hazelnut mocha