Raw Ferrero Rocher Inspired Truffles

Raw Truffles


Hazelnut Truffle Centre
  • 125g smooth chocolate hazelnut butter (or add 50g cacao powder to 125g plain hazelnut butter)
  • 2 large tablespoons raw organic extra-virgin coconut oil
  • 50ml coconut syrup (can use maple syrup)
  • 1 tablespoon heaped cacao powder
  • 60ml coconut milk + 2 tablespoon coconut cream
  • ½ teaspoon vanilla bean paste (optional)
  • Hazelnuts for the centre

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


Blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, syrup, coconut milk and coconut cream in a food processor

Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.

Line a tray with baking or greaseproof paper.

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.

Place each on 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.

In the meantime, melt your cacao butter in a bain marie or in a bowl over simmering water, then slowly stir in the cacao powder and syrup.

Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.

Finally, coat in chopped hazelnuts to finish.

Recipe found on: coconut-merchant.com