Healthy Ferrero Rochers

Being lovers of decadent treats, a fellow food blogger and I both decided to do a theme this week by recreating our favourite chocolate in a healthier way. I decided to recreate my all time favourite treat – Ferrero Rochers! This recipe is raw, vegan dairy-free, gluten-free, egg-free, grain-free and can be adapted to be Paleo friendly. It replicates the traditional hazelnut centre, coated with a raw nutella-like mousse while encased in a creamy chocolate hazelnut coated shell. These beauties make perfect wee treats to eat straight from the fridge to satisfy your chocolate cravings!

HEALTHY FERRERO ROCHERS

INGREDIENTS

Hazelnut centre
16 hazelnuts

Nutella mousse filling
1 cup hazelnuts
1/4 cup full fat coconut cream, left in the fridge overnight
1 tablespoon cacao powder
1 tablespoon your choice of liquid sweetener (honey, agave, coconut nectar, maple syrup)
25 grams dark chocolate, roughly chopped

Chocolate shell
1/4 cup hazelnuts
25 grams dark chocolate, roughly chopped
1 tablespoon coconut oil

LETS MAKE IT

Step one
Preheat oven to 150 degrees Celsius. 

Step two
On a lined baking tray, spread all hazelnuts onto it evenly then place in the preheated oven. Allow to roast for 15 minutes. 

Step three
Remove from the oven and rub the hazelnuts with a damp dish towel while they are still warm to remove as much of the skins as possible.

FOR THE NUTELLA FILLING

Step one
Place 1 C of the roasted and husked hazelnuts in a food processor or blender. Continue to blend until the mixture begins to form a nut butter. 

Step two
Create a double boiler by boiling a small pot 1/3 fill and lowering to a simmer. Use a heat-proof bowl slightly larger than the pot. You can allow this to sit on top of the pot. If the water is touching the bottom of the bowl, pour a little bit out. 

Step three
Add chocolate to your bowl and stir constantly until the chocolate is melted.  Pour melted chocolate into the food processor or blender with the hazelnut butter. Add coconut cream and blend until smooth. 

Step four
Line a tray with baking paper. Measure out 1 tbsp of mixture and roll into balls. These balls will be super soft so be sure to handle with care. You should make approximately 16 balls. If you'd like to achieve the classic hazelnut centre, after rolling the mixture inspire a whole hazelnut into the centre of each ball from the bottom.

FOR THE CHOCOLATE SHELL

Step one
Roll each ball in a bowl of the remaining hazelnuts, chopped finely, pressing on the hazelnut pieces as you roll. Place these on the baking tray until there all balls are covered. Place in the freezer for 30 minutes or until hardened. 

Step two
When the balls are firm, create a double boiler again using the same method as above. Add chocolate, coconut oil and any remaining hazelnuts. 

Step three 
Using a toothpick or skewer dip the balls in the melted chocolate one by one, coating them entirely and working quickly to ensure the centres don't melt. Place the coated balls on the baking tray and repeat with all of the balls. Leave to set in the fridge for 30 minutes or until hard. 

Step four
Transfer to single white or brown cupcake liners and store in the fridge. If you'd like to keep them for treats, store them in the freezer and eat when desired. Allow 10 minutes to thaw before eating from the freezer.