- 1/2 cup toasted hazelnuts
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 1/2 cup freeze-dried strawberry powder
- In a food processor fitted with the blade attachment, pulse hazelnuts until chopped, then puree until a paste begins to form. Add almond butter, cocoa powder and maple syrup and combine until smooth. Roll tablespoon-sized portions of the dough into balls, and dust balls with raspberry powder. Store in an airtight container for up to 5 days.