Keto Ferrero Rocher

Phillip Hargreaves

Recipe made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves

Servings: 10

subheading: Ferrero Rocher Mix:

110g hazelnuts

60g hazelnut butter or peanut butter

2 tbsp cocoa powder

2 tsp vanilla essence

1 tbsp coconut oil melted

40 ml Sugar free maple syrup (2 tbsp)

Pinch of sea salt

subheading: Chocolate Mixture:

100g Lindt Excellence Chocolate Block Cocoa 75% (One Bar)

1 tbsp Coconut oil

3 tbsp hazelnuts (Coarsely chopped in a Processor)

subheading: Making the Ferrero Rocher Mix:

Put the 110g hazelnuts in a processor and whizz them up until they are coarsely chopped, the add 60g hazelnut butter, 2 tbsp cocoa powder, 2 tsp vanilla essence, 1 tbsp coconut oil melted, 40ml Sugar free maple syrup, and a pinch of sea salt then blend again for a couple of seconds. The mixture should hold together and be slightly sticky.

Get a teaspoon of the mixture and shape it into balls with your hands, then place all balls on a plate lined with baking paper.

subheading: Chocolate Coating:

Add the 100g Lindt Excellence Chocolate Block Cocoa 75% broken up and 1 tsp coconut oil to a glass bowl. In a 2 pot system, (pot with some water in with a heat proof bowl on top to melt the chocolate in) (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.

Add the coarsely chopped hazelnuts to the chocolate and stir in with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it all over. Do this with all remaining balls and then put them back on the plate, then put the plate in the fridge until the balls firm up for about 30 minutes.

Servings: 10

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