These Homemade Ferrero Rocher Chocolates are the healthier version of the popular chocolate & 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!
This Ferrero Rocher dessert is dairy free and refined sugar free and are fairly easy to make. For more easy to make Christmas dessert recipes, you have to check out these Easy To Make Gluten Free Christmas Desserts.
MORE HAZELNUT RECIPES
INGREDIENTS YOU NEED
- Raw hazelnuts – use blanched hazelnuts if you can as you will save a bunch of time.
- Cacao powder
- Coconut milk
- Maple syrup (rice malt syrup or raw/organic honey would also work)
- Vanilla extract
- Coconut oil
- Maple syrup (rice malt syrup or raw/organic honey would also work)T
- Cacao powder
The fiddliest part of the recipe, would have to be taking the skins off the roasted hazelnuts. I highly recommend getting blanched hazelnuts to save you this step.
These are best stored in an airtight container in the freezer. Just remove a few minutes before you want to eat them.
MORE CHOCOLATE RECIPES TO TRY
DID YOU MAKE THIS RECIPE?
Homemade Ferrero Rocher Chocolates
- Mini muffin silicone tray or you can use a regular mii muffin tray and line with paper cases
- 3 ½ oz hazelnuts raw, blanched preferably
- 1 ½ tablespoons cacao powder
- 4 tablespoons coconut milk
- 1 tablespoons maple syrup rice malt syrup or raw/organic honey would also work
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- 2 tablespoons maple syrup rice malt syrup or raw/organic honey would also work
- ½ cup cacao powder
- 20 hazelnuts toasted
- 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 filling and topping hazelnuts in a single layer on the baking tray and bake for about 5 minutes (if using blanched) or up to 8 minutes (if they have skins, so that the skins have darkened and are easy to remove).
- If you roasted hazelnuts with the skins then follow this step, otherwise skip to the next step. 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 (except for the 20 you are using to top the chocolates) 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 Rocher chocolates, 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.