by Buffy Ellen 0 Comments

Thanks so much to all of you who came to my Cooking Workshop last Sunday at the Go Green Expo, and also to those of you who came to my Plant-Based seminar on Tuesday as part of On Board Health's Workshop Series finale. I had such a great time meeting you all, and hope you really enjoyed the sessions. It is always such a pleasure being able to share my love of plant-based whole foods nutrition with you all, and I was so incredibly honoured to have sell out crowds at both events!

One of the recipes I demonstrated at the cooking workshop were these delicious Ferrero Rocher Chocolate Hazelnut Truffles. I originally made these a few years back, and they've been a solid favourite on the blog since then. However I wanted to give them a revamp in advance of the workshop, to make sure they were 100% perfect as well as in line with my current thinking on nutrition. I was so pleased with the result that I just had to share the new and improved version with you here this week!

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

If you've ever been a fan of the classic Ferrero Rocher that often appears in your Christmas stocking, or just love the flavour combo of chocolate and hazelnut in general, you are going to love these. They are so simple to make, are full of nutrient dense plant-based ingredients, and yet taste decadently indulgent. Grab a friend this weekend and roll yourself some truffles - you'll have freezers stocked full of amazingness for the rest of the week!

Truffles, bliss balls, amaze balls, raw balls, fruit and nut balls or bites, whatever you like to call them, I truly love making these small round spheres of goodness. They're so simple, have so many variations, and all you need is a good food processor and a few basic ingredients to get started.

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

These truffles are a great way to get a whole lot of extra nutrients into your diet, and a lovely way to have healthy sweet treats on hand at all times. I will always have some sort of balled concoction in the freezer, often a selection of different flavours at any given time, from various baking episodes. Which is brilliant when you need something sweet but don't want to reach for that sugar laden chocolate bar or ice cream.

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

These particular truffles are a healthy homemade take on the popular Ferrero Rocher, which has a creamy chocolate inside, a roasted hazelnut in the centre, and a hazelnut chocolate wafer coating (for an up close clinical dissection check out the image below). If you want to get extra fancy with these you can dip each ball in a homemade raw chocolate (mix 1/4 cup melted coconut oil + 1/4 cup melted cacao butter + 1/4c cacao powder + 1 tbsp coconut nectar), then roll in your hazelnut cacao nib coating. But... I like to keep things simple and quick, and these taste amazing just as they are. 

Anatomy of a Ferrero Rocher

There are two ways to make these truffles - using either lightly roasted hazelnuts, or dried and activated. I've talked about the benefits of raw vs roasted vs dried and activated before, so if you're interested in learning more about that be sure to read here. These work well with either a light roasting (which gives the hazelnuts incredible flavour), but also taste delicious using dried activated nuts, which retain all the raw goodness of the hazelnuts and ensures that their polyunsaturated fats aren't damaged at all.

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

I recently made these for my Cooking Seminar using a combination of both - lightly roasted for the hazelnut centres and coating, and dried activated for the actual truffles themselves - the taste combination was fantastic, and gave a good spectrum of benefits both in terms of that roasted taste and texture, as well as the phytate reduction, enzyme enhancement, and fat stability from the dried activated versions. I don't recommend using raw hazelnuts for these, they don't have the same luscious flavour profile as roasted or dried/activated.

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

So hop to it, ball it up, serve some with a cup of tea as an after dinner treat with friends, and let me know what you think. If you make these gloriously decadent yet healthy homemade Ferrero Rocher Choc Hazelnut Truffles, do let me know what you think in the comments below or over on Facebook. Or if you’re a food-snapper like me, share your beauties on Instagram with the tags @begoodorganics and #begoodorganics. I can’t wait to see your Ferrero creations!

Have a beautiful weekend ahead. We're still being treated with gloriously warm 21°C days, so I'm looking forward to some long morning walks with my family - I hope you have something relaxing planned too!

x Buffy-Ellen

PS If you like this recipe, I'd love you to pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here! 

Ferrero Rocher Choc Hazelnut Truffles

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 18 truffles

Takes 20 minutes (+ 15 minutes optional roasting time)

Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

Truffles
1/2 c hazelnuts*
1/2 c rolled oats
1/4 c cashews**
1 c dates
1/4 c sultanas
1/4 c cacao powder
1 tsp vanilla extract or 2cm vanilla bean
pinch sea salt
1 Tbsp virgin coconut oil (melted)

Topping
1/2c hazelnuts*
1/4c cacao nibs

16 hazelnuts* for the centres

* For the hazelnuts, use dried activated or lightly roasted
* For the cashews, use dried activated or raw

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. If making the roasted version, place all hazelnuts in an oven tray and roast on fan bake at 150°C (300°F) for 15-18 minutes until the skins just start to crack, shaking them halfway. If using dried activated nuts, start at step 4.
  2. Remove and let cool. Pour nuts into a clean tea towel, close it into a bundle and rub them together so some of the skins flake off.
  3. Pour the nuts into a sieve/colander and shake them again so the skins fall to the bottom (put these in the compost - I use this Bokashi composting system here). It's not important to remove all the skins, just some of them as it will reduce the bitterness of the hazelnuts.
  4. Put the topping ingredients in a food processor and blend until finely chopped, then pour into a flat bowl.
  5. Place the remaining truffles ingredients in your food processor and blend until the oils from the nuts release and it starts to form a sticky dough. It should hold together when pressed between your thumb and forefinger. If it doesn't, add another tablespoon of melted coconut oil or water.
  6. Scoop out tablespoons of the mixture, place a hazelnut in the middle of each and roll into balls with your hands, then roll into your flat bowl of toppings.
  7. Place in the freezer for an hour to set.
Notes
  • These will keep in the freezer in a sealed container for up to three months. Although I promise they will not last that long!
  • Storing in the freezer keeps them nice and chewy - simple remove and serve straight away.
  • If your food processor is not that strong, blend the nuts and oats first until they form a fine powder. Then add your dates one by one whilst the motor is running through the hole in the top, and finally the remaining ingredients at the end and blend until sticky and combined. If your mixture is still a bit crumbly, add another tablespoon of coconut oil (or water) to the mix and blend again.
  • The movement and heat from blending will encourage the nuts to release their natural oils, especially if you use the lightly roasted version. As a result, the roasted version will blend together quicker than the dried and activated version as the oils more readily release (especially if the nuts are still a little warm, which will help them to blend).
  • Keep any leftover hazelnut cacao nib topping mixture in a sealed container in the fridge, and sprinkle on your muesli, fruit or dessert with some coconut yoghurt or my Coconut Cashew Chia Cream.
  • These are naturally wheat free through the use of rolled oats. To make them completely gluten free (and paleo) if you are Coeliac or avenin/oat intolerant, swap the oats for extra hazelnuts or cashews.
  • To make these raw, use the dried activated version.
  • If you have nut allergies, you can make these with sunflower seeds instead of the hazelnuts and cashews. However, this will change the flavour profile somewhat.
  • If you are allergic to coconuts, or simply don't have any coconut oil to hand, melted cacao butter can be used as a substitute 

Healthy Homemade Ferrero Rocher Chocolate Hazelnut Truffles - only 10 ingredients, perfect with a cup of tea - #vegan #dairyfree #refinedsugarfree #lowsugar #glutenfree



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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