What if told you that you could make a Raw Ferrero Rocher and feel ever-so-virtuous this Christmas? Actually scrap that, eat these whenever you want!
Side note – why do Ferrero Rochers only seem to magically appear around Christmas? #conspiracy
Back in December 2012…
I was halfway through eating 100% sugar free to repair my gut health, so Christmas was going to be a challenge – but I was determined to not miss out!
The solution? I made a raw version of a Ferrero Rocher (that’s also vegan and optionally sugar free). I called it the “Ferrero Rawcher”…get it?!
I’ve been hiding this recipe since DECEMBER 2012 from you? I promise it wasn’t intentional. This recipe was in one of my old recipe eBooks that I stopped selling years ago (two re-brands earlier) and I had forgotten all about it. Maybe I should write a new recipe eBook…
Lazy girl version
This recipe is pretty simple to make, but it does take a bit of time to carefully press the mixture around the hazelnut in the center. If you’re a lazy girl like me, then you could just skip the hazelnut center and roll them up! It would a lot faster.
For the version like in my photos, grab a cup of tea, put on some tunes and take your time creating these delicious, raw version of Ferrero Rochers. You could even get some gold foil and wrap them up! (Why didn’t I think of that in 2012 – I better make these again at Christmas this year!)
Ok let’s get into the recipe 😉
- 150g hazelnut meal
- 4 tbsp raw cacao butter OR coconut oil (melted)
- 1-2 tbsp maple syrup OR rice malt syrup
- 150g hazelnuts, chopped finely (for the coating)
- 18 whole hazelnuts, for centers
- Raw chocolate coating (makes extra)
- 150g raw cacao butter (melted)
- 50g raw cacao powder
- 3-4 tbsp maple syrup OR rice malt syrup
- ½ vanilla bean
- Make the raw chocolate sauce first by gently heating the raw cacao butter, just enough to melt it. Add the maple or rice malt syrup and whisk until combined.
- In a separate bowl, add the cacao powder and scrape in the vanilla bean seeds.
- Add a little of the melted cacao butter at a time to the cacao powder mixture and whisk until smooth. Keep adding in the cacao butter and whisking until you have a smooth consistency; this will ensure no lumps. Set aside.
- Mix the hazelnut meal, raw cacao butter and maple or rice malt syrup together until you form a dough like consistency. Add a little more raw cacao butter if needed. Press firmly around each whole hazelnut and set aside on a tray in the freezer for 30 minutes.
- Roll the hazelnut balls carefully in the raw chocolate mixture and then roll in the chopped up hazelnuts to coat. Set back on the tray and store in the fridge to set.
More festive & healthy chocolate recipes you’ll love