These Ferrero Rocher Cups are the healthier version of the popular treat & they are gluten free, dairy-free and refined sugar free.
Ferrero Rocher is my all time favourite store-bought chocolate!
I am pretty sure that it is (or was) most peoples' favourite. I used to love getting a box of these at Christmas time. But that is a thing of the past these days and I have to say that I did miss them..... well not anymore!
My Ferrero Rocher Cups are dairy and refined sugar free and are fairly easy to make.
The fiddliest part of the recipe, would have to be taking the skins off the roasted hazelnuts. Other than that, it is nice and easy.
These will definitely impress your family and friends.
One tip though!! They won't last long after you make them.
Looking for other chocolate recipes? Try these:
No-bake Chocolate Coconut Bars
Lastly, if you make these bliss balls then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Ferrero Rocher Cups
Ferrero Rocher Cups. The healthier version of the popular treat & they are dairy free and refined sugar free.
Ingredients
Hazelnut filling
- 100 grams raw hazelnuts
- 1.5 tablespoons raw cacao powder
- 4 tablespoons coconut milk
- 1 tablespoons organic maple syrup (rice malt syrup or raw/organic honey would also work)
- 1 teaspoon vanilla extract
Chocolate Coating
- ½ cup coconut oil
- 2 tablespoons organic maple syrup (rice malt syrup or raw/organic honey would also work)
- ½ cup raw cacao powder
Topping
- 20 toasted hazelnuts
Instructions
- To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
- Preheat oven to 180 degrees celsius 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. Don't stress if you cant get all the skin off. Place the hazelnuts into a high-speed 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 Ferro Rochers cups, spoon 1 teaspoon chocolate into each liner and place in 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.
- I recommend storing these in the freezer. Allow to thaw slightly before eating.
Notes
The cook time does not include the time it takes for this recipe to set in the refrigerator.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 6g
Merlin
These were such a delight after delight after delight with every bite!!! I adore them, both my kids love these.
Thank you so much for such a healthy recipe!
Used the hazelnut filling recipe for homemade nutella also. Divine!!!
Vanessa Vickery
So glad that you all loved them 🙂