Paleo Ferrero Rochers
They taste just like your favourite fancy hazelnut chocolate treat but without the guilt!
Prep Time30 mins
Cook Time30 mins
Total Time2 hrs
- 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.