Homemade Ferrero Rocher
Hazelnuts and chocolate just seem like a match made in heaven, don't you agree? I grew up eating Ferrero Rocher on special occasions throughout the year. They were such an indulgence! I would always eat around the rocher until the last bite which had the hazelnut. So good! I have missed this dessert over the years after discovery various food intolerances. Challenge accepted! Why not make a nostalgic dessert AND made it healthier?!
If your looking for something wholesome to eat to satisfy that sweet tooth, these are for you! They can also help tie you over if you haven’t eaten quite enough that day or are hungry before a meal. Eating a few of these Homemade Ferrero Rocher helps to curb my appetite enough to get me to the next meal (aka keep me from snacking on 876347627 million things less wholesome).
Did you know that the Homemade Ferrero Rocher without the chocolate shell are Whole30 approved?! This is an easy snack to have in the fridge or freezer for easy access (and long shelf life) *insert happy dance* They are also low in sugar which as research continues to verify, is ALWAYS a good thing!
Have I sold them to you yet? Give them a chance, I promise you won’t regret it!
SERVING approximately 28 rochers
PREP 35 mins /COOL time 45 mins / TOTAL TIME 1 hour 20 minutes
Ingredients
~ 1 1/2 cups toasted hazelnuts, skins removed (measure 1/3 cup less if not covering with 3 Ingredient Magic Chocolate Shell) * see note
~ 1 cup dates, chopped
~ 3 Tbsp ea. water (warmed), melted coconut oil, cocoa powder
~ 1/4 tsp sea salt
~ 4 Tbsp cocoa nibs
~ Optional but recommended: 1/4 tsp hazelnut extract
~ Topping: 3 Ingredient Magic Chocolate Shell, reserved 1/2 cup blended hazelnuts
Steps
1. Place the toasted hazelnuts, skins removed into a food processor or blender. Blitz them until they are a gravel-like consistency. Take out 1/2 cup to reserve for later if covering with my 3 Ingredient Magic Chocolate Shell.
2. Scrape the sides and add the dates, water, coconut oil, sea salt and extract if using. Blend until smooth (a tamper will be needed if using a blender).
3. Pour the cocoa powder and cocoa nibs into the mixture and stir (or blend for just a few seconds if using a food processor) until combined
4. Take out hazelnut mixture, 1 - 1 1/2 Tbsp at a time. Roll into spheres and place onto a plate. Parchment paper could be used to cover the plate. I found that they didn't stick together that much.
5. Place in the refrigerator for 10-15 minutes (you want them slightly hardened).
6. Remove the Homemade Ferrero Rocher from the fridge and roll into the reserved blended hazelnuts.
7. Have a bowl of melted 3 Ingredient Magic Chocolate Shell ready. Using two forks, lower one of the Rocher into the shell, using the other fork to coat the sphere. (see next page)
Lift out and allow the chocolate to drip down for a few seconds. Place the chocolate covered Rocher on a parchment covered flat plate.
8. Place in the refrigerator until chocolate has hardened (30 minutes or so). Serve immediately or place in an airtight container for up to 10 days!
Happy Eating Friends!
♡ Kell
Notes
~ Toast the hazelnuts until golden brown. The skins will also start to ‘crack’ here and there which also indicates they are done. I recommend toasting and removing the hazelnut skins before you make the recipe to save time when making the Homemade Ferrero Rocher.
~ I have made the Homemade Ferrero Rocher over a few days. I love that you don’t have to do everything at the same time AND you can do everything ahead of time. No need to make day of when you are planning on serving.