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Chocolate Hazelnut Stuffed Snowballs Recipe (with Video)

Egg-free, Dessert, Pastries
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Discover our Chocolate Hazelnut Stuffed Snowballs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h45min | Cook 15min


Chocolate Hazelnut Filling
- 200 g vegan chocolate hazelnut spread
Cookie Dough
- 140 g Vegan butter, unsalted, margarine-style (e.g. Violife)
- 68 g vegan chocolate hazelnut spread
- 10 g flaxseed meal
- 90 g water
- 300 g all-purpose flour
- 23 g Cocoa powder
- 1 tsp Baking soda
- 1.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 2 tsp Vanilla extract
- 0.25 tsp almond extract
- 220 g light brown sugar
Finishing Touches
- 150 g Granulated sugar
- 110 g Powdered sugar
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Prep the Chocolate Hazelnut Filling balls
1. Scoop out 20 10-g portions of chocolate hazelnut spread and freeze on a parchment lined sheet until firm but still pliable, about 20 min
2. Roll the scoops of filling into spheres and freeze until solid, about 20 mins more; meanwhile prepare the cookie dough
3. Note: Filling balls can be prepared up to 1 month in advance and kept in the freezer in an airtight container until ready to use
Make the Cookie Dough
1. Melt the vegan butter, then add the remaining chocolate hazelnut spread and stir to combine
2. Combine water and flaxseed meal and chill in the fridge for 10 mins, until thickened
3. Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a large bowl
4. Whisk together the butter mixture, flax egg, vanilla and almond extracts, and brown sugar
5. Add the wet ingredients to the dry and stir with a rubber spatula until no dry patches remain
Shape and bake the cookies
1. Preheat the oven to 375 F and position 2 racks in the upper and lower thirds of the oven
2. Using a 1/4 cup cookie scoop, portion out 10 balls of cookie dough and divide each in half (or use a 1/8 cup cookie scoop) to create 20 portions of dough
3. Roll each portion into a sphere, make an indentation, press a frozen Chocolate Hazelnut Filling sphere into the center, and enclose completely; roll the cookie into a smooth ball
4. Place the granulated sugar and powdered sugar into two small bowls
5. Roll each cookie ball in the granulated sugar
6. Note: At this point, the cookie balls can be prepared in advance and kept in the fridge for up to 3 days until ready to bake; allow the cookies to come to room temperature before proceeding
7. Roll each cookie ball in a generous amount of powdered sugar (to ensure it doesn't dissolve into the cookie while baking)
8. Line 2 sheet trays with parchment paper or Silpats, and place 10 cookies on each tray
9. Bake the cookies for exactly 10 mins, rotating the trays and switching racks halfway through baking
10. Allow the cookies to cool on the pan for about 5 mins, then transfer to a wire rack to cool completely

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