- 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.
- 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.
- FIRST FOR THE INNER LAYER. Prepare a baking tray by covering it with baking paper (the baking tray needs to fit into your fridge).
- Set aside your whole hazelnuts (these will be used later).
- Place all remaining "Inner Nominess" ingredients into a food processor and blitz until the ingredients have fully mixed.
- Remove the blade from the food processor jug and get ready to use your whole hazelnuts.
- Using your hands, take a small chunks (weighing approx. 20g each) and roll around a hazelnut to form a ball.
- Place on the baking tray.
- Once all your balls are rolled, pop the baking tray in the fridge while you make the chocolate.
- 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.
- Once the coconut oil has fully melted, add your cacao powder and whisk.
- Add the maple syrup and plantbased mylk and whisk again ensuring there are no lumps.
- Place chopped hazelnuts onto a plate and grab balls from the fridge.
- 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.
- Pop back into the fridge for 1 hour to set, or place in the freezer for 20-30 minutes.