Chocolate Hazelnut Bites

1. Combine the brown sugar and water in a small saucepan over medium-high heat. Stir periodically just until sugar dissolves; bring to a boil and continue boiling for 1 minute.

2. Reduce heat to low, add the peanut butter and canola oil, and stir until peanut butter melts. Remove from heat and add vanilla. Set aside.

3. Add the chia seeds, hazelnuts, oats, cocoa, sorghum flour, and salt to the bowl of a food processor. Process until the mixture becomes a coarse powder. You may need to stop once or twice to scrape the mixture down the sides of the bowl. Pour in the brown sugar mixture and pulse until the mixture becomes a stiff paste, about 1 minute.

4. Form batter into a dozen 1-inch balls and place them on a baking sheet lined with waxed paper. Freeze for 1 hour.

5. Immediately before serving, dust with confectioners’ sugar. Store these bites in an airtight container in the freezer or refrigerator.

Ingredient Variations and Substitutions

To make this recipe gluten-free, use certified gluten-free oats.

Cooking and Serving Tips

Blender directions: Use a medium saucepan for the peanut butter mixture instead of a small saucepan. Grind the chia seeds, hazelnuts, oats, cocoa, sorghum flour, and salt in the blender until the mixture becomes a coarse powder. Add these to the peanut butter mixture and stir until combined.

If you are starting with raw, skin-on hazelnuts, simply toast in the oven on a baking tray at 350F for 12 to 15 minutes, stirring twice until they darken a shade or two. Be careful not to let them burn. Then place the hot hazelnuts into a clean kitchen towel and twist the towel to seal them inside. Let them sit for 10 minutes. Keeping the towel closed, rub the nuts together vigorously to scrape the skins off. A little skin may remain, which is fine. Store extra nuts for future use in the refrigerator or freezer.