Disclaimer: This is a sponsored post by iChoc Vegan Chocolates
Imagine you’re testing energy ball recipes in your kitchen. Everything is going well. You can’t believe how delicious just a few ingredients can be. All of a sudden you taste your most recent creation. You’re sent head first into a never ending spiral of euphoria. This was the result of our Valentine’s Day testing. When we moved onto our no-bake hazelnut energy balls that ended up being no-bake ferrero rocher.
This recipe was a complete accident, but the best damn accident we could’ve ever made. We didn’t set out to make a no-bake Ferrero Rocher, but that’s what happened. When testing this recipe we were looking for something simple and a little healthier. We got all this, but also got the perfect little treat to add something sweet to your day. Essentially we created heaven in a bite.
This Valentine’s Day, we teamed up with iChoc Vegan Chocolate. They’re one of our favourite brands as they’re doing so much for the vegan community. Katherine discovered them on her hunt for delicious vegan white chocolate. iChoc was born out of the simple idea that vegans deserve delicious milk chocolate that actually tastes like milk chocolate. iChoc’s range of flavours consists of classic milk chocolate, almond orange, choco cookie, super nut, white nougat crisp and white vanilla. We know, we’re drooling too right now.
To create our delicious Valentine goodies we used their white nougat crisp bar. The perfect little Valentine’s Day treat because they’re easy to make but also healthy-ish and delicious! We don’t know about you but our day gets instantly better when chocolate is involved and couldn’t imagine a life without it.
No-Bake Ferrero Rocher
- 2 bars iChoc white nougat crisp chocolate bar
- 1 cup raw hazelnuts
- 1 cup pitted dates*
- 1 tbsp condensed coconut milk
- Depending on the dates you use you may need to soak before using. If using honey dates you are going to want to soak them in hot water for about 10 minutes. If medjool dates you don't need too.
- Add your hazelnuts to a food processor and process until a rough chop. You want a thick, chunky flour-like consistency.
- Add your dates and condensed coconut milk and process until it all holds together. You should be able to mold into balls in your hands.
- Roll your mix into ten even balls and place in the fridge to set for about 60 minutes.
- Just before removing your balls from the fridge you want to melt your chocolate using the double boiler technique or whatever works best for you.
- Roll each ball into the chocolate until completely covered and placed on a lined baking sheet.
- Place in fridge until the chocolate has hardened.