Instructions

• If using raw hazelnuts: preheat oven to 400°F. Spread 2 cups hazelnuts in a single layer on a parchment-lined baking sheet and roast 6 minutes or until they begin to brown and smell toasted. Let cool slightly, then place in a clean kitchen towel or paper towel and rub to remove most of the skins. It’s fine if some skins remain. If using already-roasted hazelnuts, skip this step.
• Place the roasted hazelnuts in a food processor or high-speed blender. Process until the nuts are very finely chopped and crumbly, about 20 seconds (timing may vary). Scrape down the sides as needed.
• Add 1/4 cup cocoa powder (or cacao powder), 1/4 cup sugar (or granulated sweetener), 1/4 tsp salt, and 1/8 tsp pure vanilla extract to the processor. Pulse or blend just until everything is evenly incorporated and the mixture holds together when pressed. Avoid over-processing into a smooth paste.
• Using a teaspoon or tablespoon, portion and roll the mixture into balls between your palms (about 1 inch or your preferred size). If the mixture is too soft to shape, refrigerate it 15–30 minutes and then shape.
• Optional: if you want a hazelnut center, press one whole roasted hazelnut into the center of each ball and reshape around it so the nut is enclosed or slightly embedded.
• Optional coating: melt 1/2 cup chocolate chips in the microwave in 20–30 second intervals, stirring between intervals until smooth, or melt in a heatproof bowl set over simmering water (double boiler). Dip each ball into the melted chocolate, letting excess drip off.
• Optional garnish: while the chocolate is still wet, roll or sprinkle the coated balls with chopped roasted hazelnuts as desired.
• Place finished candies on parchment and chill 15–30 minutes or until the chocolate is set. Store in an airtight container.