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Any fans of Ferrero Rocher or Baci Perugina (or as my family calls them, “Baci Balls”) here? Chocolate + hazelnuts is one of those magical flavor combinations. But what I don’t love is the factory-farmed dairy, GMO soy lecithin, and non-sustainable palm oil used in these holiday treats.

So I decided to make my own!

I’d never actually made candy before, and while melting chocolate and letting it re-harden doesn’t exactly qualify as “candy making,” it’s about as advanced of a candy-making skill as I can handle.

Step one: Melt the chocolate and coconut butter and stir in the vanilla. Back up… the actual step one is to purchase some chocolate. I like Enjoy Life chocolate morsels because not only are they allergen-free (no soy OR dairy), but the only 2 ingredients are chocolate and cane sugar. Good? Good. You can either melt the chocolate in the microwave (stir every 30 seconds) or in a double boiler. If you don’t have a double boiler, set up a bowl over a pot of water, like so:

pecans dates coconut butter cacao vanilla cinnamon

Then you want to pour the chocolate into a mold of some sort. I like silicone molds for this, because the little suckers pop right out when they’re ready. Be warned: this step can get messy! Don’t worry…the finished products will still look professional!

pecan pie dough

I pushed one hazelnut into the center of each chocolate and topped with one more hazelnut and a pinch of flaked sea salt.

You can let these harden on the counter or place them in the fridge or freezer to harden faster.

pecan pie balls

I have to say, I’m pretty impressed with myself! These were super easy and will look extra fancy on my holiday dessert tray. And they taste amazing!

With less than 6 grams of sugar and 6 grams of net carbs per piece, these are a smarter choice for anyone watching their carb intake.

pecan pie protein balls holiday cookies dairy-free gluten-free

Chocolate Hazelnut Bites

Prep Time5 minutes
Servings: 16
Calories: 118kcal


  • 1.5 cups dairy-free chocolate morsels
  • 1/4 cup coconut butter
  • 1 tsp vanilla
  • 32 hazelnuts
  • 1/2 tsp flaked sea salt


  • Melt the chocolate, coconut butter, and vanilla in a double boiler or microwave.
  • Pour the melted chocolate into 16 molds.
  • Push one nut into the center of each mold and top each with another nut.
  • Sprinkle with sea salt.
  • Let harden on the counter or in the fridge or freezer.


Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 19mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg


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