Benefits: A source of good fats, a source of magnesium and contains vitamin E.
Ingredients
Hazelnut filling
100g raw hazelnuts
1/2 tbsp raw cacao powder
1 tbsp organic maple syrup (raw/organic honey would also work)
1 tbsp vanilla extract
4 tbsp coconut milk
Chocolate Coating
1/2 cup coconut oil
1/2 cup raw cacao powder
2 tbsp organic maple syrup (raw/organic honey would also work)
Topping
20 toasted hazelnuts
Please note cupcake cases are needed for this recipe.
Instructions
To make the chocolate coating, melt the coconut oil in a saucepan on low heat
Once melted, add the maple syrup (or honey), whisking until well combined
Add the cacao powder, stirring well until well mixed through
Preheat oven to gas mark 4 and line a baking tray with baking paper
Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove
Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible
Place the hazelnuts into a blender and process until they have been processed into a smooth paste
Add in all of the other ingredients and process until combined and smooth
Refrigerate for 30 minutes
To make the Ferrero Rochers cups, spoon 1 teaspoon chocolate into a cupcake case and place in the freezer for 10 minutes to set
Once set, next, spoon 1 teaspoon hazelnut mixture into each and smooth with the back of a spoon.
Cover with chocolate and place hazelnut on top. Freeze for 1 hour.
