Ferrero Rocher Truffles
1/2 cup roasted hazelnuts (if you don’t have a food processor feel free to use hazelnut butter) + 10 or 12 hazelnuts to leave whole and add to the centre of the truffles.
2 tablespoons raw cacao powder
2 or 3 tablespoons of natural liquid sweetener (e.g. maple syrup )
1 tablespoon coconut oil
1 teaspoon of vanilla extract
pinch of salt
finely chopped toasted hazelnuts
Add the hazelnuts to a food processor (keep some back to put into the centre of the truffles later) and blend until it resembles fine breadcrumbs.
Add the cacao cacao, vanilla, salt, liquid sweetener and coconut oil and blend until the mixture is smooth and fully combined.
Alternatively if you are using store bought hazelnut butter add all the ingredients to a bowl and mix well until combined.
Roll into small bite-sized balls (if the mixture is a little too sticky to work with, wet your finger tips with cold water) push one hazelnut into the centre of each truffle, roll in hands again, and then roll in the chopped hazelnuts until fully covered.
Place in the freezer for 30 minutes to harden.
Store in the fridge for a week or the freezer for up to 3 months.