I was once inspired to try to re-create my all time favorite: Ferrero Rocher. The traditional confection consists of a whole roasted hazelnut encased in a thin wafer shell filled with nutella/hazelnut cream and covered in milk chocolate and chopped hazelnuts. Ah man! I used to adore that stuff! My research turned up a couple of raw versions of nutella, which certainly was a good place to start. I opted for the one posted on Gone Raw, but it didn’t do the trick for me. I’m thinking I didn’t process the hazelnuts long enough to release the oils.
The resulting mixture was very dry and didn’t come anywhere close to the SAD spread. Hum, what to do? After a little tweaking and a touch of water to smoothen it up, I finally had something fairly decent to work with. I also put the mixture in the freezer in order to make it more workable.
What you’ll need:
- Hazelnuts (for center)
- Nutella Filling
- Hazelnut Chocolate Coating
- 1 cup raw hazelnuts
- 3 tablespoons raw cacao powder or carob powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon Bamboo or other coffee substitute (optional)
- 1/4 teaspoon salt
- 1 tablespoon raw honey or agave nectar
- 1 tablespoon melted coconut oil
- 1 tablespoon flax or nut oil
- Water until desired consistency is reached
Food process raw hazelnuts for several minutes until clumpy and oily. Add the rest of the ingredients. Then add water until you reach desired consistency. Place in freezer to set.
Hazelnut Chocolate Coating
- 1/2 cup melted coconut oil
- 1/2 cup cacao powder or carob powder (I used 3 part cacao/1 part carob)
- 1 tablespoon maple syrup
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- Handful hazelnuts, finely chopped in food processor.
Blend until smooth in a high-power blender such as the Omni V 3HP blender or food processor. Transfer to a bowl and fold ground hazelnuts in.
1. Take a spoonful of raw nutella (once firmed up) and tuck a hazelnut in.
2. With your hands, roll into a ball. (Wet fingers/palm help!)
3. Return balls in freezer to set.
4. When firm, dip each ball into Hazelnut Chocolate Coating. Allow a few seconds for excess chocolate to drip, then transfer to parchment paper. Put in fridge or freezer to set.