One of our favourite truffles are homemade healthy Ferrero Rocher’s. These are free of refined ingredients and processed sugar and taste just like the bought Fererro Rocher’s. They are also dairy, gluten and grain free and won’t leave you feeling sick or buzzing from all of the sugar.
In this recipe, I use raw cocao instead of cocoa powder. Raw cocao is very similar to cocoa but hasn’t been highly processed or had sugar and fillers added to it. It also has higher nutritional value than regular cocoa and can be found in the health food section of the supermarket or in health food stores.
1 Cup dried dates
1 Cup of skinless hazelnuts
2 Teaspoons raw cocao or to taste
1/2 Teaspoon vanilla extract
1/4 Cup coconut oil
1/4 Cup raw cocao
1 Tablespoon maple syrup
1/2 Cup skinless hazelnuts
Place dates in a bowl, cover with warm water and leave to soak for 5 minutes before straining. In the meantime, toast the hazelnuts for both the truffles and coating in a moderate oven for 10 minutes. Remove hazelnuts from oven and leave to cool for a few minutes. Place hazelnuts in the food processor and chop finely. Put half a cup of the hazelnuts aside in a bowl to use later before adding the rest of the truffle ingredients to the food processor. Blend at a high speed until chopped and well combined. Roll into balls and place in the fridge to chill while you make the chocolate layer.
To make the chocolate layer, mix the coconut oil, raw cocao and maple syrup together in a bowl. It is best to use solid coconut oil so if it is a warm day, you may need to place your coconut oil in the fridge for a few minutes to harden it up.
Remove truffles from the fridge, roll in chocolate and then roll in the extra chopped hazelnuts that you prepared earlier. Place the truffles in the fridge to set.