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Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…


Hazelnut bites

By Bettina Campolucci-Bordi

Makes 10 small bites | Prep 10 mins plus chilling | Cook 5 mins | Calories 284 (per bite)

80g (½ cup) hazelnuts, plus 10 whole

hazelnuts for the middle

80g (¾ cup) almond flour

3 tbsp cacao powder

60ml (¼ cup) coconut oil

2 tbsp peanut butter

3 Medjool dates, destoned (pitted)


200g (1 cup) vegan dark chocolate,

90% or 70% cocoa solids


chopped hazelnuts

edible dried flower petals (for special occasions)

1 Place the hazelnuts in a small blender and blitz until you get a flour-like consistency, then pulse until the mix becomes slightly sticky. Add in the rest of the ingredients and blitz until you get a sticky, fine mixture.

2 Spoon out bite-sized portions of mixture, place one whole hazelnut in the middle and wrap around it to form a ball, then place on a plate lined with greaseproof paper. Do this until you have around 10 bite-sized balls, then place them in the fridge to set for 10-15 minutes.

3 In the meantime, break the chocolate into a bain-marie – place a heatproof bowl over a saucepan with some boiling water in the bottom, but without the bowl touching the water, then cook, stirring occasionally, until it has melted. Remove the bowl from the pan.

4 Line a chopping board or plate with greaseproof paper, get the balls out of the fridge and gently dip and roll them in the melted chocolate until fully covered. Place the chocolatecovered balls on the paper and top with chopped hazelnuts and some dried flower petals. Place in the fridge to set.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.