Ingredients
- 2 x 200g packets of hazelnuts.
- 2 x 100g block of 85% dark chocolate.
The filling
- 1 cup hazelnuts.
- 1/4 cup coconut oil.
- 1/4 cup rice malt syrup.
- 1-2 tablespoon coconut milk.
- 1/4 cup raw cacao powder.
- 1 teaspoon vanilla powder.
Directions
- 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
- 2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
- 3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
- 4. Roll filling mixture into balls and insert a whole hazelnut inside each ball working quickly so they don't melt. Place back in refrigerator for 1 hour.
- 5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in microwave).
- 6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Note
If it's hot, this recipe can be tricky to perfect. They require patience, a cool kitchen and a good fridge. The end result is definitely worth the effort but if you want a quick and easy version, we suggest you make the Ferrero Rocher Slice.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.
One of the most delicious chocolate filled treats, this will certainly satisfy any sweet craving.
Ingredients
- 2 x 200g packets of hazelnuts.
- 2 x 100g block of 85% dark chocolate.
The filling
- 1 cup hazelnuts.
- 1/4 cup coconut oil.
- 1/4 cup rice malt syrup.
- 1-2 tablespoon coconut milk.
- 1/4 cup raw cacao powder.
- 1 teaspoon vanilla powder.
Directions
- 1. Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
- 2. Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
- 3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
- 4. Roll filling mixture into balls and insert a whole hazelnut inside each ball working quickly so they don't melt. Place back in refrigerator for 1 hour.
- 5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in microwave).
- 6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Note
If it's hot, this recipe can be tricky to perfect. They require patience, a cool kitchen and a good fridge. The end result is definitely worth the effort but if you want a quick and easy version, we suggest you make the Ferrero Rocher Slice.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.