- 1/2 cup Dutch process cocoa
- 1/2 cup roasted hazelnut butter
- 1/2 cup agave nectar
- 1 cup chopped roasted hazelnuts or pecans
Mix cocoa, hazelnut butter and agave nectar together in a small bowl until thoroughly combined. Cover and place the mixture in the freezer for 10 to 15 minutes, just enough to firm it up slightly.
Spread chopped nuts out on a small plate. Remove the mixture from the freezer. Scoop out about 2 teaspoons of the mixture and form a ball. Roll the ball in chopped nuts, pressing lightly to coat, and place on a clean plate. Repeat with the remaining mixture and nuts.
Serve at once, or store in the refrigerator for up to 2 weeks.
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