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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
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Paleo 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

Caramel

  • 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

Nutella

  • 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

Instructions

Paleo Rochers

  • 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.

Caramel

  • 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.

Nutella

  • 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.

Notes

Adapted from Good to Know