Before Keto, what was your favorite chocolate? For me, it is Ferrero Rocher. Because it is just tick all the boxes! So now 2.5 years later ( I don't know why I didn't think of this earlier) I throw a challenge for my husband ro create a Keto version of Ferrero Rocher. If you love them like me, you need to make these! Who said Keto is boring and can't enjoy your favorite food? All you need is change up some ingredients and you still can enjoy!

Ingredients

- 100g ground hazelnuts

- 45ml melted coconut oil

- 30g powdered erythritol

- 30g almond meal

- 30g melted sugar-free chocolate (or chocolate with at least 85% cacoa content)

- 5g cacoa powder

- 1 tsp vanilla essence

- 50g chopped hazelnuts & a few whole hazelnuts

- Almond Mylk for filling (optional)

Method

1. Melt the sugar-free chocolate using a double boiler or microwave in 30 second bursts in microwave, stir and check.
Melt the coconut oil if necessary.

2. Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
Add the melted chocolate and blend for another 15 seconds.

Make sure you scrap the sides and the bottom of the food processor and blend again for a few seconds if necessary.

3. Place the mass in a bowl and pop into the freezer and chill for approx. 10 minutes to firm up, not freeze.

4. After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward. (I made two cups and filled with Almond Mylk to give it a oozing centre)

Note: You need to be quick as warm hands will start to soften the mixture. If this occurs you can pop the mixture back into the fridge/freezer for a couple of minutes.

5. You can serve immediately or store in container for 2-3 days (if you can resist).