If you know someone who loves Ferrero Rocher chocolates, why not make them a healthy homemade version as an indulgent treat?
If you want to make extra special truffles, you can tweak the recipe below and make a truffle bauble. You just need to roll the mixture into one ball instead of several, add some gold thread and place in an attractive presentation box.
Alternatively, you could have a go at making your own truffle robin by rolling a large ball for the body and a medium ball for the head, putting them together using a couple of cocktail sticks. You can easily make the eyes, beak and red breast from sugar paste icing in just a couple of minutes.
- 200g dried dates
- 170g skinless hazelnuts
- 35g cocoa powder
- ½ tsp vanilla extract
- 200g coconut oil
- 1 tbsp maple syrup
Preheat the oven to 160˚C and soak the dates in warm water for five mins.
Place the hazelnuts on a baking tray and bake for 10 mins. Remove from the oven and leave to cool. Finely chop them in a food processor before measuring out 55g and setting them aside.
Add the dates, 2 tsp of cocoa powder and vanilla extract to the remaining hazelnuts and blend well. Roll into Ferrero Rocher sized balls and put in the fridge to chill.
To make the coating, mix the remaining cocoa powder, maple syrup and coconut oil together.
Take the balls out of the fridge and roll in the coating until completely covered. Place on a plate and sprinkle over the hazelnuts you kept to one side. Place back in the fridge to harden. Enjoy!