Place sultanas in a bowl and cover with Baileys. Leave to soak overnight.
Place raw hazelnuts into mixer bowl, mill for 10 sec/speed 8/MC on.
Add sultana mixture and raw cacao to mixer bowl and mix for 20 sec/speed 5/MC on.
Place mixture into fridge to firm up.
Add the chocolate and hazelnuts to mixer bowl, blend on speed 8 until they reach a fine crumb texture.
Roll teaspoon sized balls of the baileys mix and coat in the chocolate/hazelnut crumb.
This recipe is a guest recipe by skinnymixer member Katrina Wood 🙂Big thank you to Katrina for featuring in our first ever guest recipe!Bellini UsersUse your sharp blade for this recipe.At step 2 and step 5 chop for longer if needed.