Vegan 'Ferrero Rochers'

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Ingredients

200g ground almonds

200g raw cashews

10 pitted medjool dates

3 tsp maple syrup

1 Tbsp cocoa powder

2 tsp vanilla extract or vanilla powder

1 pinch of Pink Himalayan salt

16 whole hazelnuts (you’ll need one per ball)

85g finely chopped hazelnuts

160 g dark chocolate

Instructions
 

Put the aground almonds, cashews, dates, maple syrup, cocoa powder, vanilla extract and salt in a food processor and blend until it forms a sticky dough (this takes a while, be patient it will come together eventually!). 

Roll the dough into balls, popping a hazelnut into the centre of each ball.

Place them on a tray lined with baking parchment and leave to harden in the freezer for about an hour.

Melt the dark chocolate then add the chopped hazelnuts and mix well to combine.

Take your frozen bliss balls, and dunk them one-by-one in the melted chocolate.

Return to the freezer for 20 minutes to harden. 

Keep in an airtight container in the fridge, they will last for one week (not in my house!!). They also can be stored in the freezer.