5 ingredients + 10 minutes = a delicious and wholesome take on the classic Ferrero Rocher. In no time at all you can have yourself a whole batch of sweet, chewy, chocolatey morsels brimming with crunchy hazelnuts for the ultimate mouthful of pure bliss. These bad boys will satisfy any chocolate cravings and the hazelnut and cacao combo gives them that iconic Ferrero flavour. This recipe can be kept raw by using raw hazelnuts, but if you’re not too fussed by that it is highly recommended to lightly roast the hazelnuts before you use them in the recipe to really bring out their flavour.
1 ½ cups hazelnuts (either raw or lightly roasted for extra flavour)
6 pitted dates (soaked in hot water for 5-10 minutes)
¼ cup cacao powder
1 tablespoon brown rice malt syrup*
Pinch of pink himalayan salt
½ cup hazelnuts (for the centres and outer coating)
Add the hazelnuts and cacao to a food processor and blend until the hazelnuts are all broken down and no chunks remain.
Add the dates, salt and rice malt syrup to this mixture and process until it all comes together to form a mixture that is well combined and easy to mould with your hands.
Taking about a tablespoon of the mixture, roll it into a ball and add a hazelnut in the centre.
Repeat this until all of the mixture is used up.
Add the leftover hazelnuts to a food processor and pulse a few times to break them into small chunks.
Roll the balls in the hazelnut crumbs so that they are completely coated.
Refrigerate for at least 30 minutes (if you can wait that long) before enjoying.