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These Ferrero Rocher truffles are dairy-free, gluten-free, vegan and require no cooking, but they taste absolutely amazing. The combination of hazelnuts and chocolate is delightful.
1 cup of ground hazelnuts + 20 whole hazelnuts
1/3 cup of dried fruit (I used dates, cherries and cranberries)
Water – to soak the dried fruit
2 tablespoons of hazelnut butter (or any other type of nut butter) – optional
3-4 tablespoons of cocoa or cacao powder
Sweetener of your choice – optional
½ cup of chocolate or chocolate chips
Grind one cup of hazelnuts and take about half of the ground hazelnuts out of the food processor.
Instructions for the other half: add the dried fruit, the hazelnut butter and the cocoa powder. Process until everything is well mixed. Let the mixture chill in the fridge for about an hour.
Then, take teaspoonfuls of the mixture, put a hazelnut inside each and form a ball. Roll the balls in ground hazelnuts and put them in the freezer for 30-40 minutes to harden up.
After that, melt the chocolate. You can use the double boiler method or do it in the microwave stirring every 10 seconds. If there are ground hazelnuts left, add them to the melted chocolate.
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