by Buffy Ellen
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 I originally made these a few years back, and they've been a solid favourite on the blog since then.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!
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.
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.
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.
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.
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.
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!
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!
Makes 18 truffles
Takes 20 minutes (+ 15 minutes optional roasting time)
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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
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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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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