Healthier Ferrero Rocher

Ingredients:

• 100 g of dates
• 230 g hazelnuts
• 40 g of coconut oil, dissolved and cooled
• 100 g of dark chocolate without sugar
• 200 ml of milk (plain, coconut or oat)
• 1 tablespoon vanilla aroma
• A pinch of salt
• 35 g of ground coconut chips or coconut flour

Preparation:

1. Soak the dough in lukewarm water and leave it for about an hour then drain.
2. Put 100 g of hazelnuts and melted coconut oil into a stronger blender and blend until you get a smoother paste. You will probably need to turn off the blender a few times and scrape the mixture according to the blades, being persistent until you get a paste.
3. Drizzle the dried dates separately in a blender, with half of the milk, so that they are whipped and combined. Now add the hazelnut paste to it and blend it all together with the vanilla aroma, a pinch of salt and the rest of the milk, to give a smooth mixture.
4. Rub the chocolate into smaller pieces and melt it with stirring. Remove from the steam, cool by stirring for a minute, then add the blended hazelnut paste and dates. Also add 30 g of ground hazelnuts and ground coconut chips or flour. Mix everything to connect and refrigerate for 1-2 hours, squeezing so you can roll the balls more easily.
5. While the mixture is cooling, preheat the oven to 175 ° C. Put 50 g of hazelnuts in a baking sheet lined with paper and place in a preheated oven for 10 minutes, shaking the baking sheet several times during baking. Put roasted hazelnuts in a clean rag and scrub them so that they have a peel. Allow to cool. Grind or grind the rest of the hazelnuts (for rolling balls).
6. Roll the balls between the cooled mixture between the palms of the hands and press one peeled hazelnut into each ball. Roll the balls into ground hazelnuts, place on a baking sheet and place in the refrigerator for another 3 hours. Keep refrigerated until serving.