No Bake Gluten-Free, Vegan Chocolate Hazelnut Brownie Bites

Long title, insanely good, chocolatey balls of chewy goodness! Imagine if Nutella and a gluten-free brownie had a baby. A sugar-free baby. Fudgy, nutty, perfectly sweet, and undeniably healthy.

So if these gems are "sweet" without sugar, where's the sweetness coming from? Dates! The dried fruit adds the perfect amount of sugary-ness while contributing nutrients and fiber to boot.

Look how fudgy that middle is! And you can see the little flecks of hazelnuts throughout that chewy ball. These are seriously awesome, definitely addictive, and the perfect treat for school lunchboxes, before and after workouts, mid-afternoon sweet cravings, and as a healthy, guilt-free dessert.

No Bake Gluten-Free, Vegan Chocolate Hazelnut Brownie Bites 

1 1/2 cups roasted, unsalted hazelnuts, skin on is fine
24 ounces pitted dates
1 1/2 cups cups almond flour
3/4 cup unsweetened cocoa powder
1/4 cup water
2 teaspoons pure vanilla extract
3/4 teaspoon sea salt or kosher salt
1/2 cup mini semisweet chocolate chips (vegan if preferred)

Place the hazelnuts in a food processor or high-powered blender and process until finely ground (don’t process into nut butter). Add the dates, almond flour, cocoa powder, water, vanilla, and salt and process until you have a sticky dough that you can press together with your fingers.
Transfer the mixture to a large bowl, add the chocolate chips work the chips into the dough with your hands. Working with about 1 tablespoon of the dough at a time (this doesn't have to be precise), shape the mixture into 50 to 55 balls and transfer the balls to a parchment or foil-lined baking sheet. Refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
Makes 50-55 balls