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Raw Ferrero Rocher-inspired Truffles

by Coconut Merchant May 22, 2018
Raw Ferrero Rocher-inspired Truffles
Your favourite guilty pleasure, remodelled with a raw twist!  Rachel’s  (@rawberryfields ) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!
P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!
What you’ll need:

Hazelnut Truffle Centre
-  125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
-  2 large tablespoons Coconut Oil
-  50ml Coconut Syrup
-  1 tablespoon heaped cacao powder
-  60ml Coconut Milk + 2 tablespoon Coconut Cream
-  ½ teaspoon vanilla bean paste (optional)
-  Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
-  50g cacao butter
-  35-40g cacao powder (add more for a thicker consistency)
-  25ml organic Coconut Syrup

To decorate:
-  20 roasted hazelnuts, chopped

 Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!

 

See more coconutty recipes  here !

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