When you tell people you’ve quit processed, sugar filled foods they feel sorry for you, like you’re missing out on so much fun or even dying from a deadly disease. There will be a sense of pity in their tone too. What these people don’t know is that we actually feel sorry for them. You see, we get to eat delicious refined sugar-free cookies, cakes and more without feeling guilty or suffering a sugar rush followed immediately by a sugar crash!
Having this lifestyle means I can re-create all the endless desserts I used to devour but in a much more healthy way that your body will forever love and appreciate. Ferrero Rocher in particular appealed to me and the fact that they came in bite sized truffles made them much more enjoyable and fun to share!
This recipe is decadent, hazelnutty, chocolatey and incredibly tasty leaving you wanting more. Yet they are so simple to make and take only a few ingredients to whip them up.
1 1/2 cup Pecans
1 1/2 cup dried Mulberries
1 1/2 cup Dates, soaked for 10 mins & drained
1 1/2 tbsp raw Cacao powder
1/4 cup Hazelnuts
1 cup Walnuts
200g melted dark chocolate
Place the pecans in the food processor and blend to form a flour. Add in the mulberries and dates and blend again for 20 seconds. Once combined, add in the cacao powder and blend one last time for 10 seconds. You will now be left with a chocolatey dough. Leave to aside.
Wash the food processor and dry. Add in the walnuts and blend to form a rough flour. Place it into a bowl.
Now take a spoonful of the dough and flatten to about an 1 cm thick, into a circular shape. Coat one hazelnut with the melted dark chocolate and place at the centre of the flattened dough. Then roll up the dough into a smooth ball. Dip the truffle into the dark chocolate making sure it is fully coated. Then place it into the bowl of ground walnuts, ensuring it is fully coated. Put the finished truffle into a small cupcake wrapper. Repeat this to make a batch of the Ferrero balls and place into the fridge for 3-4 hours.