Recipe entry
Breakfast by Bella

Plant based "Ferrero Rocher"

An spin off of a favourite treat, the plant based way...

Ingredients

Inner Nominess 

  • 180g hazelnut butter*
  • 14 whole hazelnuts
  • 40g raw cacao powder
  • 60g Candian maple syrup
  • 2 tsp hazelnut oil 

*I make my own, but if you would prefer to use a ready made one, I would recommend using Meridian. To make your own, simply roast approx. 220g of hazelnuts for 12 minutes in a fan oven at 180 degrees celcius, and then blitz in a food processor for 10-15 minutes or until the hazelnuts have turned into a dreamy drizzly nut butter. 

Outer layer

  • 100g coconut oil
  • 100g raw cacao powder 
  • 40g Candian maple syrup
  • 10ml plantbased mylk (hazelnut, almond or coconut are the best options)
  • 80g chopped hazelnuts 

NOTE: this recipe will make approximately 14 ferrero rocher balls. 

Method

  1. FIRST FOR THE INNER LAYER. Prepare a baking tray by covering it with baking paper (the baking tray needs to fit into your fridge). 
  2. Set aside your whole hazelnuts (these will be used later). 
  3. Place all remaining "Inner Nominess" ingredients into a food processor and blitz until the ingredients have fully mixed. 
  4. Remove the blade from the food processor jug and get ready to use your whole hazelnuts. 
  5. Using your hands, take a small chunks (weighing approx. 20g each) and roll around a hazelnut to form a ball. 
  6. Place on the baking tray. 
  7. Once all your balls are rolled, pop the baking tray in the fridge while you make the chocolate. 
  8. NEXT FOR THE OUTER LAYER. Melt the coconut oil by placing it in a glass bowl over a pan of boiling water. Allow the coconut oil to melt over a low-medium heat.
  9. Once the coconut oil has fully melted, add your cacao powder and whisk.
  10. Add the maple syrup and plantbased mylk and whisk again ensuring there are no lumps. 
  11. Place chopped hazelnuts onto a plate and grab balls from the fridge. 
  12. One at a time, dunk the balls into your raw chocolate ensuring each ball is fully covered, roll them around in the chopped hazelnuts and place back onto the baking tray. I used a tong for dunking, but using your fingers will be fine, just a little more messy. 
  13. Pop back into the fridge for 1 hour to set, or place in the freezer for 20-30 minutes.