Ferrero Rocher in a vegan and more natural version, very close to the original by taste and can be a raw treat, as well.
Last night's experiment resulted in this Ferrero Rocher style beauties.
A perfect little treat that can be served on your Christmas table, so your loved ones can enjoy a healthy and delicious treat this year.
I decided to use roasted hazelnuts for a richer and more intensive taste, which combined with cashew nuts, dates, cocoa butter and cocoa powder give a similar flavour as the originals.
If you'd like your bites to be 100% raw, do not roast the hazelnuts,perhaps you could only dry them on 40oC degrees.
Also, I decided to use only natural ingredients for my chocolate coating, but you can use regular dark chocolate instead of the cocoa butter, coconut oil , honey and cocoa powder. Dig the bites into the chocolate and roll them in the roasted hazelnuts and great pleasure is guaranteed!
QUANTITY
23
servings
COMPLEXITY
Intermediate
TIME
30
Minutes
For the bites
- 200 g roasted and peeled hazelnuts*
- 60 g raw cashews
- 115 g pitted dates
- 20 g cocoa butter
- 20 g raw cocoa powder
*If you want your Ferreros to be 100% raw, don't roast the hazelnuts.
These 200 g of hazelnuts will go in the Ferrero Rocher mixture, but you will additionally need about 23 whole hazelnuts for the filling and a handful or two of coarsley chopped hazelnuts for rolling the bites once dipped in the chocolate coating.
Filling
- between 23-25 pieces of roasted and peeled hazelnuts
Chocolate coating
- 35 g raw cocoa powder
- 30 g cocoa butter
- 45 g extra virgin coconut oil
- 1 tbsp honey
Sprinkles
- Coarsley chopped hazelnuts, roasted and peeled
Ferrero Rocher bites
Roast the hazelnuts on 190C degrees, for about 10 minutes. Peel them, helping yourself with a kitchen cloth, then blend almost 200 g to flour for the bites, leave 25 pieces whole and the rest will be coarsley chopped later.
Blend the hazelnuts (for the bites) and the cashews in a food processor.
Soak the pitted dates in warm water for at least 5 minutes.
Melt the cocoa butter and pour in the mixture, with the cocoa powder. Lastly, stir in the softened dates and blend.
You will end up with a sticky and uniform mixture.
Tear pieces of the mixture and place each on the palm of your hand, place a whole hazelnut in the middle and roll into a ball.
Repeat the procedure with the remaining mixture.
Chocolate coating
Melt the cocoa butter and coconut oil over low heat (you can use the "bagnomaria" technique)
In a separate bowl combine the oils with the cocoa powder and at the very end pour in a tbsp of honey.
Pour the bites in the chocolate coating and roll over the roasted hazelnuts that you've previously chopped.
Leave the bites to harden on a wire cooling rack. Don't forget to put a parchment paper under the rack, because the coating will be dripping for a bit.
The bites will harden and you will be able to store them in an air-tight container on room temperature or in the fridge, to last longer.
Enjoy your homemade version of the famous Ferrero Rocher bites!
