Raw “Ferrero Rocher” Balls with added crunch

These Ferrero Rocher balls are deliciously healthy. Perfect if you have that sweet craving. I have added a little something extra to give them a lovely crunchy texture.

Sometimes when we are trying to be a little healthier we can be swayed by our sweet tooth. These are perfect for that sweet craving, they are healthy and free from refined sugar. I personally think that you can’t go wrong with chocolate and hazelnuts, they are the perfect combination.

Also, check out my recipe for Energy Balls.

Raw “Ferrero Rocher” Balls with added crunch

Recipe by Emma


Prep time


Cooking timeminutes


  • Ferrero Rocher Balls
  • 2 Weetabix Blended

  • 15 Whole Hazelnuts de-skinned

  • 18 Medjool Dates

  • 2 Tbsp Cacao Powder

  • 180g Hazelnuts de-skinned (See notes for de-skinning)

  • Broken Hazelnuts ( Pulsed in the blender)

  • Chocoate Coating
  • 1/3 Cup coconut oil or Cacao Butter

  • 2-3 Tbsp Cacao Powder

  • 2 Tbsp of Maple Syrup/ Stevia or Agave Syrup


  • How to make the balls
  • Blend your hazelnuts for around 5 minutes.
  • Add in your dates, advisable to add 2 or 3 at a time to prevent your blender from buring out. Once blended add in your weetabix and cacao powder and blend for a good 5 minutes.
  • To make your balls. Grab some of your mixture and flatten into a disc. Pop a whole hazelnut into the middle of the disc and then wrap the mixture around the nut. (Fast forward video 4:50).
  • Now we have two options you can leave the balls as they are and roll in the broken hazelnuts or you can move to the next stage and cover in the chocolate coating. If you would like to cover them in a chocolate coating, place the balls into the freezer for around 15 minutes.
  • How to make the chocolate coating
  • Melt the coconut oil by placing the oil into a glass bowl, place the bowl onto a saucepan which has a little water. Heat until melted.
  • Once melted add the cacao powder, sweetener of your choosing and broken hazelnuts.
  • Roll the balls in the chocolate coating. Place onto a plate with greaseproof paper then place back into the freezer to set.

Recipe Video


  • To de-skin your nuts place into the oven on a gas mark 1, 275F, 140C for around 15 minutes. Once cooled you should be able to roll the nuts in a clean towel and the skins will fall straight off.
  • The chocolate coating being used does melt fairly quickly once out of the fridge. If you would prefer something that you can take out of the house I would advise just using the broken nuts.

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