What’s crunchy in the center, soft in the middle and chocolate on the outside?
You guessed it HOMEMADE FERRERO ROCHER TRUFFLES!!!
These little beauties don’t really need an introduction, but boy do they ever deserve one. A roasted hazelnut center, surrounded by chocolate hazelnut cookie dough, rolled in crunchy rice cereal, dipped in dark chocolate and then topped with chopped hazelnuts. I’m not going to lie, these are a little time consuming to make, but they’re worth every minute. Especially when you see how healthy they are:
Healthy Homemade Ferrero Rocher Truffles
All the flavour and texture of the traditional Ferrero Rocher Truffles without all the processed ingredients and refined sugars.
- 20 whole hazelnuts
- 1/2 cup + 2 tbsp brown rice flour
- 2 tbsp cacao powder (cocoa powder would also work)
- pinch sea salt
- 1/4 cup coconut sugar (any granulated sugar should work)
- 2 1/2 tbsp unsweetened applesauce
- 2 1/2 tbsp natural hazelnut butter
- 2 tbsp unsweetened non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup gluten-free rice cereal
- 1/4 cup cocoa butter (or coconut oil)
- 1/2 cup cacao powder (cocoa powder would also work)
- liquid stevia to taste- I used 15 drops of the dark chocolate liquid stevia
- 1/3 cup chopped hazelnuts
- First roast the whole hazelnuts by heating your oven to 350 degrees. Line baking sheet with parchment paper and spread hazelnuts over the baking sheet in a single layer. Bake for 6-8 minutes, watching closely so they do not burn. They are done when they smell a bit “nutty” and brown slightly. Remove from oven and let cool.
- While the hazelnuts are cooling, mix together brown rice flour, cacao or cocoa powder and sea salt in a small bowl.
- In a second bowl, cream together coconut sugar, applesauce, hazelnut butter, non-dairy milk and vanilla extract.
- Add the contents of the first bowl to the second bowl and mix until combined. Set aside.
- Make the chocolate coating by melting cocoa butter (or coconut oil). Whisk in the cacao or cocoa powder and liquid stevia. Set aside.
- Now it’s time to create the truffles:
- pinch off about a tbsp of cookie dough (from step 4) and role it into a ball. Use your thumb to create an indent. See the photo “Step 1”.
- Place a roasted hazelnut in the indent. See the photo “Step 2”.
- Gently work the cookie dough over the hazelnut so it is completely covered. See the photo “Step 3”.
- Roll the cookie dough between your palms so it is smooth and circular. See the photo “Step 4”.
- Roll the cookie dough ball in the rice cereal. See the photo “Step 5”.
Step 1: Step 2:
Step 3: Step 4:
7. Once all the truffle balls have been rolled in the rice cereal, cover them with the melted chocolate (by rolling them in a spoon full of the chocolate) and place them on a parchment paper lined baking sheet.
8. Place the baking sheet in the freezer and let the truffles set for 5-10 minutes. Remove from the freezer and drizzle more chocolate over each truffle and immediately sprinkle with chopped hazelnuts. Note- the chocolate will set almost immediately, so if the hazelnut pieces are not sprinkled immediately, they will not stick to the truffle properly.
9. Let the truffles set in fridge and store them there until ready to serve. They taste best when eaten the same day. They’re still good 2-3 days later, but the rice cereal won’t have the same crispy effect after the first day.
And there you have it, little bites of heaven:
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UPDATE! This recipe has been submitted to Slightly Indulgent Tuesdays, Healthy Vegan Friday, Allergy-Free Wednesday, Gluten-Free Fridays, Wonderful Food Wednesdays, Tried and True Recipes and Melt in Your Mouth Mondays.