Guilt-less Desserts & Treats for your Family
I found a gorgeous (fake) red leather jacket in a shop today. Super cute, matched my boots and new handbag. Unfortunately it’s was a bit snug across my man shoulders which I was willing to live with, until my husband told me I looked like I was out of a Canadian Sci-Fi show. Apparently this is an OK look if you also have horns attached to your forehead and makeup scales along your neck; I have neither, therefore I have no new jacket.
Paleo Ferrero Rochers
- 16 hazelnuts
- 1 tablespoon Caramel see recipe below
- 150 grams Nutella see recipe below
- 2 tablespoons Cocoa
- 2 tablespoons Coconut Oil
- 1 1/2 teaspoons Maple Syrup
- 2 tablespoons Coconut Cream
- 60 grams roasted Hazelnuts coarsley chopped
- this recipe makes way more than you need- so eat it up!
- 1 can Coconut Cream 400ml can
- 1/2 cup Maple Syrup
- 1/2-1 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1 cup raw Hazelnuts 120g
- 3/4 tablespoon pure Vanilla Extract
- 1 1/2-2 Tablespoons Cocoa Powder
- 3 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 cup milk almond, coconut
- Warm the caramel in a saucepan and add the hazelnuts, stirring to completely cover the nuts.
- Place the caramel covered nuts on tray lined with baking paper and allow to dry (depending on your room temperature, this can also be done by placing the nuts in a low oven for only a few minutes)
- Into a saucepan add the remaining ingredients (except for the chopped nuts).
- Stir over a low heat until mixed thoroughly.
- Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge).
- When the nuts are dry and the mixture has cooled and thickened use a spoon to scoop out enough mixture to cover the caramel nut.
- Form a ball around the nut, and roll in your palm to create a perfect ball.
- Roll the covered nut ball in the chopped hazelnuts.
- Repeat the process for all the nuts, using equal amounts of the nutellla mixture to ensure consistency (I measured the mixture, divided by 16 and weighed each scoop).
- Store in the fridge for at least 1 hour to set before serving.
- Keep in fridge.
- Place the Coconut cream in a medium saucepan with the maple syrup and salt.
- Bring to a boil over medium/high heat.
- Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
- Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
- In a food processor, blend the nuts until they’ve turned to butter.
- Add all other ingredients and blend a long time until smooth.
- Keep refrigerated.