Clean ferrero rocher balls

Clean ferrero rocher balls – gluten free, grain free, wheat free, dairy free, refined sugar free and clean.

This recipe came about from a need to get rid of a bag of roasted hazelnuts. You see, I don’t like hazelnuts. Sure, I loved Nutella as a kid but who didn’t love any excuse to smear chocolate all over a piece of soft, white bread?
I’d been making a lot of recipes for balls in the last week so I experimented one night, brought them into work the next morning and placed them in the freezer for my taste testers to eat at morning tea.

This recipe was such a success, I had to hide the balls from one of the taste testers for fear he would annihilate the entire batch before anyone else could touch them.

“Marco! Step away from the Ferrero’s” I had to repeat a number of times.
“Marco, stop hovering over Mel. She will  taste test her ferrero when she’s ready..”
“Marco, where have all the Ferreros gone?”

So Marco, this recipe is dedicated to you. Enjoy 🙂


Ferrero rocher balls 3


Ingredients I used

I recommend Cacao Gold raw cacao powder as I’ve had success with this powder. It is not as bitter as some powders and the end chocolate result is smooth. This can be found in health food shops. It usually comes in a smaller sized pouch as well if you don’t want to commit to a larger size. If you cannot find raw cacao powder anywhere you can sub with unsweetened cocoa powder.
I’ve used cold pressed, organic extra virgin coconut oil which is unrefined. As a result, there is more of a coconut taste. If you cannot bear the thought of coconut taste in your chocolate, you can sub with cocoa butter (the fat component and main ingredient in white chocolate). I melted the oil whilst inside the jar by placing it in a saucepan filled with hot water. I then measured the amount from there. Please try to avoid using the microwave at all costs. Microwaves zap the nutrients out of food.
– Rice malt syrup, which can be found in the health food section of Coles (cheapest) or at health food shops has been used here, however feel free to use honey instead or whatever sweetener you like.
The hazelnuts I used were from a fruit and vegetable shop. They came roasted and skinned. I recommend getting hazelnuts that have already been roasted and skinned as that will save you a lot of time in the kitchen. I blitzed them in the food processor to make the flour/meal and for the outside coating I pulsed them briefly in the food processor to get the finely chopped look.




Why this is so good for you

Hazelnuts support the cardiovascular system, reduce the risk of bladder cancer, help prevent skin cancer and premature ageing, help prevent osteoporosis, support a healthy digestive system, strengthen the nervous system, and prevent neural tube defects in newborns,
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.


By the way, I’m on Instagram and would love it if you could follow me. You get to see all my recipe tests and farmer’s market finds in addition to my usual recipes.

Have a great day!
Love, Tash

Clean ferrero rocher balls – gluten free, dairy free, refined sugar free

Yield: Makes about 16 balls depending on size


  • 16 whole roasted hazelnuts
  • For the hazelnut chocolate mix
  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil
  • 1/4 cup rice malt syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/2 cup ground roasted hazelnuts (or hazelnut meal/flour)
  • For the hazelnut coating
  • 3/4 cup finely chopped roasted hazelnuts (This was achieved in the food processor by briefly pulsing till desired consistency was reached).
  • For the chocolate coating
  • 1/2 cup raw cacao powder
  • 1/2 cup coconut oil
  • 1/4 cup rice malt syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Small pinch of sea salt


    For the hazelnut chocolate mix
  1. Place the raw cacao powder and coconut oil into a small saucepan. Keep the heat very low as you mix. Add the rice malt syrup and stir. Taste to see if it's sweet enough. Add the vanilla extract and a pinch of salt to bring out the flavour.
  2. Remove pan from heat and mix in the hazelnut flour. Mixture will thicken. Transfer to a small bown and place in fridge to set.
  3. When ready, mixture should be malleable like play dough and be able to be rolled into a ball.
  4. For the chocolate coating
  5. Place the raw cacao powder and coconut oil into a small saucepan. Keep the heat very low as you mix. Add the rice malt syrup and stir. Taste to see if it's sweet enough. Add the vanilla extract and a pinch of salt to bring out the flavour. Remove pan from heat when ready to dip.
  6. Assembly
  7. Spoon out choc-hazelnut mixture with a teaspoon. Roll into balls. Mix should be malleable but still melt a little in the palm of your hand.
  8. Poke a hole in each ball and insert a whole hazelnut. Cover ball back up and smooth by rolling between your hands again. Roll balls into the chopped hazelnut mixture and set aside.
  9. Once all balls are covered in the chopped hazelnuts, chill.
  10. Remove from fridge/freezer when ready and dip each ball in the chocolate mixture. Using 2 forks, move balls around till covered then lift. Let the excess chocolate drip away and then place the balls on baking or grease proof paper.The chocolate will set immediately. You can re-dip into the chocolate and chill or start eating straight away! Mmmmmmm


* I melt my coconut oil by placing the whole jar in a saucepan of very hot water. I then measure the amount I need.

* If your chocolate hazelnut mixture is too hard when you take it out of the fridge, simply leave out until it softens a little.

* When dipping the balls into the chocolate you will need to stir the mixture at intervals as the sweetener can separate from the chocolate and settle to the bottom of the bowl.

* I double dipped the balls into the chocolate mix. If you find you have chocolate mix left over, simply cover it and put away for the next time you get a chocolate craving!

2 thoughts on “Clean ferrero rocher balls

Leave A Reply
  1. Marcus LUEDI|

    Hi Natasha,
    Something all together new. Looks fantastic and how you describe it is professionel.
    Congratulations. You need to publish your book.
    Have a great week.
    Love, DaD XOX

    1. The Pantry Of Eden|

      Thank you very much dad!!
      I have at least 6 e-cookbooks inside of me. Just need to find the time!!

Leave your reply