I have just made these, based on the recipe from the blog
From My Bowl. I didn't have any coffee concentrate, so used some of the Iced Coffee Syrup which I had left over from Xmas and some of the nutella I made earlier this month.
235 gm toasted hazelnuts
15 g golden linseed
15 g cacao powder (I used raw)
3 tbs coffee concentrate
2 tbs maple syrup
2 tbs any nut butter (I used nutella)
1 tsp vanilla
pinch of salt
Dessicated coconut to coat
Grind hazelnuts and linseed 8 - 10 sec / sp 9 - 10 (watch that you don' t end up with butter!)
Add remaining ingredients to TMX jug and mix to combine - less than 10 seconds, sp 4
Transfer into a bowl then roll into balls and coat in coconut.
Put into fridge to firm up.
Will keep for 7 days or up to one month in the freezer.
