It’s finally December!!!! I am such a Christmas-oholic! I have so many amazing recipes to try and share with you over the festive period! This is one of the ones I am most excited about. That’s simply because they are so delicious and are so much like the the original! And let’s be honest who doesn’t love Ferrero Rocher chocolates wrapped in shiny gold wrapping!
Ferrero Rocher chocolates absolutely scream Christmas to me. Thinking back I don’t think I’ve had them at any other time of year. My grandparents have this tradition of getting me a box every year for as long as I can remember, and every time I see that famous gold wrapper it brings back fabulous memories of Christmas mornings opening presents with them. One year a few other people cottoned on to me liking these chocolates and I ended up with about 4 boxes (and we were still eating them past easter!)
Last Christmas I set myself a bit of a target of going as sugar-free as possible and so my usual Ferrero Rocher tradition was broken and this year I was determined to bring it back. This is why my first recipe of December had to be these. I’ve also decided to post them today because this year I’ve decided to include these in my ‘Clean Eating Advent Calendar’ this year!
These Ferrero Rocher most definitely don’t need to be confined to Christmas time either. They also would make an amazing 4pm energy ball! The dates and hazelnuts are a great source of energy and the chocolate flavour makes them feel like a serious treat. And I am always on the look for any energy balls what only have 3 ingredients!
I even fed one of these to a friend of mine who is seriously cynical about substituting her favourite foods with healthier alternatives, and even she was impressed by how similar to the originals these were. So whether you’re looking for an amazing sugar free alternative to your favourite choc, or a new favourite 4pm energy ball then you must try these!
Clean Eating Ferrero Rocher
Serves: 10-12 Chocolates Time: 45 minutes Difficulty: Easy
- 1 Cup of Hazelnuts (if using skinless hazelnuts skip step 3)
- 1 Cup of Dates (Soaked in water for 20 minutes)
- ¼ Cup of Raw Cacao (or unsweetened Cocoa powder)
- ½ Cup of Puffed Rice (Optional*)
- Pre-heat the oven to 180°C (fan).
- Lay the hazelnuts on a baking sheet in a single layer and bake for 10-12 minutes until they’ve started to turn golden brown.
- Remove from the oven and transfer to a large clean tea towel. Use your hands to roll them around between the tea towel to remove the hazelnut skins.
- Remove 12 whole hazelnuts and put to one side. Place the rest in a blender and blitz for a few seconds until you have large crumbs.
- Remove 3 tbsp of the crumbed hazelnuts and place in a bowl.
- Leave the remaining crumbed hazelnuts in the blender and blend until a smooth nut butter consistency is formed (around 3-4 minutes).
- Add the dates and cacao powder to the blender and blend until the mixture has formed a ball and is quite sticky.
- If using the puffed rice add it to the mixture now and mix in (do not blend).
- Take a small ping-pong sized amount of the mixture and wrap around one of the whole hazelnuts and form a ball (if the mixture is a bit to sticky to roll, place in the fridge for 10 minutes)
- Roll the ball in the crumbed hazelnuts and then roll again so the hazelnuts are pressed into the mixture.
*The puffed rice gives it the wafer consistency we love in a Ferrero Rocher but are by no means a necessity.