Raw Ferrero Rocher Recipe!
With the holidays kicking off in full force, and having recently arrived home from two and a half weeks in New Zealand highly inspired by their plant based scene, I was so excited to begin experimenting with festive desserts that were favourites growing up - which I was determined to put a much healthier spin on!
These Raw Ferrero Rochers are nothing short of mouth watering! Their silky smooth hazelnut truffle centre is complimented perfectly by the rich raw chocolate and hazelnut crunchy coating. The best quote I heard after having them sampled was ‘these are better than the real ones in store’. Mission Accomplished!
Time: 3hrs total (2 hours is freezing time) / Serves: 30
Hazelnut Truffle Centre:
1 cup Almond Hazelnut Butter
4 tbsp Coconut Oil
0.4 cups Yacon Syrup
2 tbsp (heaping) Cacao Powder
0.5 cups Coconut Milk (canned) + 2 tbsp Coconut Cream (see picture)
Raw Chocolate Coating:
0.4 cups Cacao Butter
5 tbsp Cacao Powder
3 tbsp Yacon Syrup
1 cup Hazelnuts (if they’re not already in small pieces quickly pulse them in the blender)
Begin by making the hazelnut truffle centre. Place all ingredients listed into a food processor, blend until smooth. Transfer to a medium size bowl and place in the freezer for 2 hours.
Line a cookie tray with parchment paper. Remove the hazelnut truffle mixture from the freezer and by using a small spoon scoop balls out of the mixture. Working quickly due to the coconut oil being a part of the ingredients (melts quickly), place a hazelnut in the centre of each ball and roll again to make a complete ball. Place balls on the cookie tray and immediately back into the freezer while making the raw chocolate coating next.
On the lowest stove heat, add all the ingredients to make the raw chocolate coating. In order to make sure the chocolate doesn’t burn, continuously stir the mixture until it resembles melted chocolate. Remove from heat.
The next steps require you to act fast! Before removing the hazelnut truffle balls from the freezer place the hazelnut decorative pieces on a big plate. Next take the hazelnut truffle balls and add 3 balls into the raw chocolate coating at a time. Make sure they’re well coated in chocolate, and then remove them with a spoon to roll them in the hazelnut decorative pieces. Continue until all balls are coated!
Store in the freezer for up to 2 weeks. EnJOY!