About the paleo Ferrero Rocher
You eat dessert. Then you feel guilty. But it doesn’t have to be that way with this delicious paleo Ferrero Rocher recipe.
Today we have a guilt-free concoction for you straight from Glitter and Gut Health founder Lauran Brannigan. Her chocolatey, nutty Ferrero Rocher is gluten-free, sugar-free and paleo-friendly. Which is good, because you’re going to want seconds.
Makes 25 balls
- Nutella-like paste (filling)
- 300g hazelnuts (soaked)
- 25 extra hazelnuts for the centre
- 100g dark chocolate
- a touch of unsweetened almond milk to help blend
- 2 tbsp coconut nectar
- 1 tsp vanilla
- 200g dark and sugar-free chocolate
- 100g chopped hazelnuts
- After having left the hazelnuts to soak overnight in the fridge, drain the water and blend as smoothly as you can, then begin to melt the 100g chocolate using a broiler method.
- Once the chocolate is melted, pour this into the blender along with the coconut nectar and vanilla, blend as thoroughly as you can until you feel you need to add a splash of almond milk to further the blending process until you have a thick and smooth(ish) consistency, don’t worry, it won’t be perfect like Nutella! Once you are happy with it, transfer the mixture to a container and refrigerate until firm but moldable.
- Take about a tablespoon of mixture and hide a hazelnut in its center, then roll each one into smooth, round balls of as equal size as you can manage; we like them on the large side. Freeze for 15 minutes to firm them up.
- Melt 200g dark chocolate and combine with the 100g chopped hazelnuts.
- Roll each ball into the chocolate and hazelnut mix until satisfyingly covered and refrigerate until firm, and yes, that bit does get messy!