Ferrero Rocher Knock Offs

Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx 

 

Now if you don’t like a good old Ferrero Rocher I mean can we even be friends??? Probably not, but I’m sure you do because you clicked on this link and here we are. I am not going to take credit for creating this recipe because I actually did find it on @_bamik_  ‘s page) so please go over and give her a follow. They are a healthier version (I mean they’re totally not healthy but healthier lol) and easy enough to make so I hope you enjoy making these

(haha what I really meant was eating these lol.)

 Ingredients:

  • 5 cups of hazelnuts plus a bit extra for the outer
  • 80g milk chocolate - use whichever you prefer
  • 1tsp cocoa or cacao
  • 2-3 tbsp coconut oil
  • 2-3 tbsp maple syrup

 Outer

  • 50g dark chocolate
  • Left over whole hazelnuts

 

Method:

  1. Lay hazelnuts on baking paper & roast on 175C fan forced for approx. 10 minutes, just until the skin looks like it is starting to crack off. If you have pre roasted hazelnuts, still roast for a few minutes to get the oils to release.
  2. Take out of oven & after cooling for a few minutes, place in a tea towel & get most of the skin off.
  3. Add 1 cup of the hazelnuts in a processor or NutriBullet and blend until you have a butter consistency.
  4. Melt milk chocolate in microwave and stir through cocoa/cacao, coconut oil & maple syrup (or choice of sweetener) with the hazelnut butter/paste.
  5. Place in freezer for 5min to firm up slightly to make it easy to roll.
  6. Take out of freezer and roll into 2 tsp balls, place one whole hazelnut in the center and roll smooth.
  7. Place in freezer for a further 10 min while you melt dark chocolate.
  8. With any left of hazelnuts, blitz up but not too fine to coat the outer of the balls. Dip balls into melted dark chocolate and then sprinkle the crushed hazelnuts.
  9. Freeze for a couple of hours and then leave in the fridge for nibbling anytime.

 

Enjoy and you’re welcome

 

Marylin xx

 

Recipe via @_bamik_ on instagram.


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