The time has come to get your hands on my healthy ferrero rocher recipe! I love these during the holiday season and now we can enjoy them all together with this whole food version. You’re welcome.

Prep Time – 30 minutes
Fridge Time – 30 minutes
Servings – 12-16 balls


  • – 1 cup Hazelnut Butter
  • – 4 tbsp cacao powder
  • – ½ tsp vanilla
  • – 1 tbsp coconut oil
  • – 3 tbsp coconut sugar
  • – Pinch sea salt

Ferrero Rocher

  • – 5 tbsp homemade nutella
  • – 1 cup toasted hazelnuts(shells removed)
  • – 16 whole hazelnuts
  • – 1 tbsp coconut oil
  • – 2 tsp vanilla
  • – 2 tbsp cacao powder
  • – 1 tbsp flaxseed meal
  • – 1 tbsp maple syrup
  • – Pinch sea salt
  • – ¼ dark chocolate chips
  • – 1 tbsp cacoa butter
  1. To make nutella, place all ingredients in a bowl and mix together until completely blended. Place in the fridge until hardened, approx. 30 minutes.
  2. Take a 1/2 cup worth of the hazelnuts and blend in a blender to make the hazelnut meal. This should give you approximately 3/4 cups worth of meal. Chop the rest of the hazelnuts into small pieces and set aside in a bowl.
  3. In a mixing bowl, mix the homemade nutella, hazelnut meal, coconut oil, vanilla, flax, cocoa powder, maple syrup and salt. Use your hands so that the coconut oil can combine in the mixture well.
  4. Take a whole hazelnut and make a 1-inch ball around the hazelnut. You should be able to make around 12-16 balls. Place in the fridge for 20 minutes.
  5. In a ceramic bowl over a pot of boiling water, melt the cocoa butter and chocolate chips stirring occasionally. Dip the balls with a fork into the chocolate and then roll into the chopped hazelnuts until its completely covered. Place the balls on a board lined with parchment and put into the fridge/freezer for 20-30 minutes until chocolate has hardened.

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