Ferrero Rocher with Coconut Oil Twist
1 cup hazelnuts
1/4 cup Niugini Organics coconut oil
1/4 cup rice malt syrup
1-2 tablespoons coconut milk
1/4 cup raw cacao powder
1 teaspoon vanilla powder
Classic Ferrero Rocher Method (advanced option)
Preheat oven to 180°C. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8-10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
Place 1 cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
Roll filling mixture into balls and insert a whole hazelnut inside each ball working quickly so they don’t melt. Place back in refrigerator for 1 hour.
Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in refrigerator on a tray lined with baking paper. Allow to set for at least 2 hours.
Ferrero Rocher slice (easier option)
Make filling as above.
Line a slice tray or loaf tin with baking paper extending paper over sides of the tin.
Press filling mixture into base of tin. Insert half remaining hazelnuts intermittently throughout filling. Refrigerate for at least 1 hour.
Meanwhile chop remaining hazelnuts in food processor and melt chocolate as per instructions above.
Pour melted chocolate evenly over filling in tin. Sprinkle with chopped hazelnuts and refrigerate for at least 1 hour or until set.
Cut into squares and serve.