Chocolate Covered Hazelnut Balls

100g whole raw hazelnuts
1/2 cup brown rice flour
pinch of salt

50g butter
1/3 cup coconut sugar or Jaggery

1-2 ounces dark chocolate (I used Lindt with 85% cocoa)
raw icing sugar* (optional)

* You can make your own raw icing sugar by grinding regular raw sugar in a coffee/spice grinder

Yields ca. 25
Toast hazelnuts in a dry pan over medium low heat for 6-8 minutes, or until skin starts peeling off. Take off the heat, Let the nuts cool a little and rub off the skin as soon as you can handle the nuts. Set aside and let cool completely.

Preheat oven to 165C/325F. Line baking sheet with parchment paper.

Grind the cooled hazelnuts in a food processor or coffee grinder to a fine meal.
In a large bowl, combine hazelnut meal with brown rice flour, sugar and a pinch of salt.
Cut the butter into small pieces and rub them into the nut flour mixture. The mixture should become cohesive enough to roll balls out of it. Form the dough into small balls (approx. size of cherry tomato) and place on the baking sheet. Leave some space between the cookies on the sheet.
Bake for 30-35 minutes or until golden brown. Let cool completely on wire rack.

Dust the cookies slightly with icing sugar (optional).
Chop the chocolate and place into a small bowl set over a pan of barely simmering water until chocolate is melted and smooth. With a small spoon or piping bag, drizzle warm liquid chocolate over the cookies and leave until chocolate is firm. Keep in airtight container.

© Anja's Food 4 Thought. Recipe from