Thursday, January 19, 2012

Hazelnut Chai Brownie...Balls

Finally, I have forced myself to write about another recipe I served at my Christmas party—one of my favourites, too.  This one comes from Green Kitchen Stories, a blog I love and which has very reliable recipes; I used a couple for my Christmas party. I had been wanting to make their Raw Hazelnut Chai Brownies forever and, after a few failed cookie recipes, I thought it'd be a nice break from baking.

For my initial trial of this recipe, I made it in brownie form, as directed, and weighed my ingredients. They tasted terrific. I loved when I would get a bite with a little nugget of the vanilla bean. I had to make three batches in the weeks leading up to my party, because I, and the members of my family, kept eating them all.

After the test run, I knew I wanted them for my party, but their brownie form didn't seem ideal as finger food. So, I made them into balls, rolled them in cocoa, and, yay, the problem was solved. To serve, I prefer them cold and firm—straight out of the fridge, or, because I couldn't help myself, out of the freezer. However, if you let them sit at room temperature, they turn rather soft and have a smooth texture.

Raw Hazelnut Chai Brownie Balls
(adapted from Green Kitchen Stories)

  • 380 grams (21) plump, Medjool dates
  • 52 grams coconut oil
  • 40 grams cocoa powder
  • 10 grams ground flax seed
  • 40 grams maple syrup
  • 1 vanilla bean, roughly chopped.
  • the contents of 3 chai tea bags (4 grams)
  • 2 pinches fine sea salt
  • 1/2 cup chopped hazelnuts


1. Process everything in a food processor until a smooth dough forms. Work in chopped hazelnuts by hand.
2. Roll into tablespoon sized balls, and place on a lined cookie sheet. Refrigerate until set, or at least a half hour.
3. Roll in cocoa powder and serve—I wait until they are set to roll them or the oils just absorbs all the cocoa dust.


  1. Ahh these were delicious! I tasted the dates and the spices more than the cocoa, but that's fiiiiine by me.

  2. Pushpa @ Taste as you CookJanuary 21, 2012 at 6:35 AM


  3. The combination of ingredients is simply perfect! 

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