About the recipe
These Ferrero Rocher energy balls have been on my mind for quite some time. I’ve had the draft recipe written down and all the ingredients in my pantry for almost a month but never got around to testing it. When I decided to completely revamp my blog, this recipe went down on my to-do list. Now that it’s done, LET’S CELEBRATE! This hazelnut and chocolate treat is the best way to start this new chapter on Maryam Naslafkih Nutrition!
As some of you might know, this is the first recipe on this brand new website! I knew starting my food blog would mean wearing multiple hats, but I never expected learning so much in so little time. I got everything done in 10 days! Wow! I hope you’re as happy about this change as I am. I invite you to look back at my old recipes, as I revamped some of those too.
To make these decadent Ferrero Rocher energy truffles, you will need:
- Roasted hazelnuts
- Soft dates
- Oat flour
- Chocolate protein powder and cocoa powder
- Coconut oil
- Maple syrup
- Vanilla extract
The first thing you want to do is roast your hazelnuts and remove some of the skin. It could be an optional step, but it makes the hazelnuts easier to blend, as the heat gets some of their oil out, and makes your house smell amazing.
After the hazelnuts are blended into a crumbly paste, using a food processor or high-speed blender, you can add the rest of the ingredients to make the truffles, and blend some more.
Then, it’s time to shape them into balls.
I use my trusty cookie scoop to portion out the dough evenly. I then add one hazelnut at the centre and roll it into a ball.
You will notice that the mixture is quite oily. That’s because of the oils released by the hazelnuts and the coconut oil. They will solidify once refrigerated.
The next part is the fun one: dumping them in chocolate and top them with chopped hazelnuts!
You can leave this part out, but come on, it is like the cherry on top for the full-on Ferrero Rocher experience. Plus, it made me use the last bits of Easter chocolate I had left in the house.
What is the best way to melt chocolate? According to me, it’s by using a double boiler. It’s not as complicated as it sounds. You start by bringing water to a boil in a small saucepan, then top it off with a metal bowl, which contains the chocolate. You can mix the chocolate as it melts, using a rubber spatula.
You can also melt chocolate by microwaving it in increments of 30 seconds. However, I find the results are less creamy and I often ended up with burnt chocolate.
Both methods take about the same time, so you can do it in whichever way you want. The double-boiler method, however, gives you more control over the chocolate.Jump to Recipe
How to store
Store these Ferrero Rocher energy truffles in the fridge or the freezer, in an airtight container.
This recipe is so delicious, but you could skip some steps or leave some ingredients out if you want to make it faster.
- Don’t roast the hazelnuts. If I were you, I wouldn’t, because it makes it easier to blend them AND makes your house smell amazing.
- No chocolate protein powder? Use vanilla protein powder, or substitute it with more cocoa powder.
- You don’t need to dump them in chocolate but it takes them to the next level and gives you the full Ferrero Rocher experience. If you don’t, you might want to add more maple syrup or dates to make up for the reduced sweetness.
Ferrero Rocher energy truffles
- ¾ cup hazelnuts (see note 1)
- ⅓ cup soft dates (see note 2)
- 1 tbsp cocoa powder
- 2 tbsp chocolate protein powder (see note 3)
- ¼ cup oat flour
- 1 tbsp maple syrup
- 1 tsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 9 whole hazelnuts and more, chopped to garnish
- ¼ cup dark chocolate melted
- Preheat oven to 350°F.
- Put the hazelnuts on a baking sheet and roast until golden, about 8 minutes.
- Remove the hazelnuts from the oven and put on a kitchen towel. Cover and roll to remove some of the skin.
- In a food processor or high-performance blender, blend the hazelnut until it has the consistency of a crumbly paste. Scrape down the sides to make sure everything gets blended.
- Add the dates, cocoa powder, chocolate protein powder, oat flour, coconut oil, maple syrup, vanilla extract and salt to the food processor. Pulse to combine.
- Form balls using your hand and a cookie scoop. Put one whole hazelnut in each ball (see note 4).
- Melt dark chocolate by microwaving in 30-second increments or using a double-boiler. Drop each energy ball in the melted chocolate and lightly coat.
- Coat with chopped hazelnuts.
Store in the fridge or the freezer
- If your hazelnuts are already roasted, you can skip step 1, 2 and 3.
- If the dates aren’t soft, soak in boiling water while the hazelnuts are roasting.
- You can substitute the chocolate protein powder with vanilla protein powder, or add more cocoa powder mixed with white sugar.
- The balls will seem oily because of the oils from the hazelnuts and the coconut oil. They will solidify in the fridge.