Ready for a cozy evenings over the holidays? This recipe by our chef Eduardo Cruz is perfect for Christmas. Let’s do some Vegan chocolates, Ferrero Rocher style!
250 g hazelnuts (if you want the chocolates to be raw and vegan, you have to use natural hazelnuts, not roasted)
1 tablespoon of cocoa powder (raw if you want it to be raw or cocoa nibs)
1 teaspoon (dessert spoon) of cashew or peanut butter (hazelnuts, almonds…)
20 g of melted cocoa butter
4 tablespoons salt
1 pinch of salt
Ingredients for the topping
20g of cocoa butter (optional)
Grind the ingredients for the filling (dates, hazelnuts and melted cocoa butter) in a blender until you obtain a uniform dough with bits of hazelnut.
Make small balls and let them chill for one hour.
Melt chocolate and cocoa butter in double boiler.
Dip the chocolates in the mixture and place them on a baking tray with baking paper.
Refrigerate again for one hour to obtain a more uniform texture.