Healthy Vegan Copycat Ferrero Rocher
Ingredients
The ''dough''
- ¾ cup fresh dates, pitted
- 1 heaping cup toasted hazelnuts, peeled and unsalted
- 3-4 tbsp raw cacao start at 3, taste, add more if needed
- ½ cup oats
- pinch of sea salt
- 1 tsp pure vanilla extract
- 1 tsp coffee powder or espresso powder
- coconut oil if needed
Toppings
- home made chocolate hazelnut spread*
- approx 20 roasted hazelnuts, peeled and unsalted
- dark vegan chocolate the amount depends on how much chocolate you want to drizzle over the pralines
- flakey sea salt
Instructions
- Add all of the dough ingredients to a food processor and mix a bit.
- Dissolve the coffee powder into the vanilla. Then add to the dough.
- Mix the dough until it's got a nice consistency and the dough is sticking together nicely. If it's too dry, the dates were probably not moist enough. Then you can add coconut oil to help the dough stick together better, or if you just want a creamier texture.
- Let the dough cool down a bit in the fridge so it will be easier to work with.
- Roll the dough into about 12 balls.
- Form a little dough cave in each of the chocolate hazelnut pralines, and pour in an approximate teaspoon of the creamy spread. Then plop in a hazelnut in the spread in each praline. Close up the caves and smooth it over.
- Melt the chocolate carefully in the microwave or over a water bath on the stove. Stir in a little spot of coconut oil if you find the consistency to be too thick.
- Chop up the remaining hazelnuts.
- Drizzle melted chocolate on each praline. Sprinkle chopped hazelnuts on each praline, and some flakey sea salt.
- Place all of the little pralines on a big plate and let them firm up in the fridge before enjoying.
- Store the leftover bites in the fridge in an airtight container.
- Enjoy with a cup of coffee or tea!
Notes
*The recipe I used for the chocolate hazelnut spread filling is mine that you can find HERE! :)