Step 1

Line a plate with baking paper and set aside. Line a baking tray (20 x 30 cm) with baking paper and set aside.

Step 2

Place chocolate into mixing bowl and grate 6 sec/speed 8.

Step 3

Scrape down sides of mixing bowl with spatula, then melt 2 min/50°C/speed 3.

Step 4

Add hazelnuts and stir 4 sec//speed , until nuts are coated in chocolate. Transfer coated hazelnuts onto lined plate, keeping each nut separate. Place into refrigerator to set (approx. 10 minutes). Clean and dry mixing bowl.

Step 5

Place almonds and orange zest into mixing bowl and mill 10 sec/speed 7.

Step 6

Add shredded coconut, coconut oil, maple syrup and vanilla and mix 40 sec/speed 6, until combined.

Step 7

Place desiccated coconut onto a plate. Roll 2 teaspoons of coconut mixture around each chocolate-coated nut to form a ball. Roll in desiccated coconut to coat and place onto prepared baking tray. Repeat with remaining chocolate-coated nuts and mixture (makes 15 balls) and place into refrigerator until firm (approx. 30 minutes). Serve immediately.