'Ferrero Rocher' Truffles
Simple, speedy and sugar, grain and gluten free truffles for a decadent treat!
Ingredients
- 200 g hazelnuts*
- 3 medjool dates
- 80 g organic butter
- 2 tbsp scoops coconut oil
- 3-4 tbsp organic cocoa powder
- pinch sea salt
- 1/8 tsp vanilla powder
- 1/2 tsp stevia**
- COATING
- 3 tbsp organic cocoa powder
Instructions
- Place the hazelnuts, butter, coconut oil and dates in a food processor and blend until silky and shiny - roughly 10-15 minutes.
- Then add the other ingredients and taste. Add more cocoa for a darker taste or more sweetener etc.
- Place in fridge for about 30min to allow to harden.
- Remove and then take tsp scoop out and shape into a small (or large!!) ball and roll in cocoa and place on some grease proof paper.
- Then place in freezer.
- Serve straight from freezer for a harder texture or from the fridge for a much softer doughy texture. I like BOTH!!
Notes
*I soak and then dehydrate my hazelnuts first. So I soak them for about 8 hours in salted water then drain and leave to dry out in the oven at about 100c for 12 hours. This makes them more digestible but also enriches the flavour.
**If you don't have stevia use tbsp of raw honey or any other natural sweetener of choice and just taste until it is at you desired sweetness.
Feel free to use any other type of nut - hazelnut give it the unique Ferrero Rocher flavour but any nut would be super tasty!
**If you don't have stevia use tbsp of raw honey or any other natural sweetener of choice and just taste until it is at you desired sweetness.
Feel free to use any other type of nut - hazelnut give it the unique Ferrero Rocher flavour but any nut would be super tasty!