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A decorative bowl filled with chocolate-coated truffles stacked in a pyramid shape. The truffles have a textured surface, suggesting a crunchy coating. In the background, more truffles can be seen on a plate. The setup is on a wooden table.
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5 from 1 vote

Healthier Ferrero Rocher Recipe

Prep Time35 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 20 yields

Ingredients

For the filling:

  • 160 g Almonds/hazelnuts
  • 200 g Medjool dates pitted
  • 2 tablespoons Cocoa powder
  • Whole Hazelnuts
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Coconut oil

For the coating:

  • 200 g Dark chocolate/milk chocolate
  • 20 g Hazelnuts crushed

Instructions

  • DIRECTIONS
    1. Preheat the oven to 350°F (175°C).
    2. Spread 260g hazelnuts in a single layer on a baking sheet. Roast them in the oven for about 7-8 minutes, until slightly browned and the skins are blistered a little. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.
    3. Place 160g of nuts in the food processor and process for 20-30 seconds, until crumbly.
    4. Add pitted dates, cocoa powder, coconut oil, vanilla extract and salt. Process until combined and sticky.
    5. Take one whole hazelnut, wrap it with the date mixture, then squash the mixture between your hands to form balls. Set aside and place in the fridge while making the coating.
    6. Chop the chocolate and place in a heat proof bowl. Set the bowl over a pot with simmering water (double boiler) and melt the chocolate. Remove from heat, add crushed hazelnuts and mix.
    7. Dip each ball in the melted chocolate and on a parchment paper to set.
    8. Keep in the fridge until ready to serve.

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