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Raw Ferreo Rocher

There are some treats that stick in your mind as being extra special or delicious, for me it’s Ferreo Rocher. The crunchy outer, the smooth chocolatey inside with the hazelnut nut centre was a definite favourite of mine. I’ve now made my own version which I reckon is just as good, if not better as there is zero guilt that comes with eating it - they even have avocado in them so you could totally justify these for breakfast!

You can stick to the raw recipe in its entirety or.. you can swap the inside hazelnuts for roasted one’s, I’ve made both and just find the roasted ones to be a better fit for this recipe, of course it’s completely up to you though!

Recipe information

Raw, Vgn, Paleo
Serves 36
1 hour 15 minutes


For the “truffle”

3/4 cup hazelnuts

7 dates, soaked in warm water 5 mins

1/2 tsp sea salt

6 tbs cacao powder

8 tbs coconut oil, melted

1/2 large avocado

1 tsp vanilla bean powder

36 whole hazelnuts (for the centre)


For the shell

90g cacao butter

5 tbs cacao powder

1/4 cup maple syrup

1/2 cup hazelnuts


Process the (3/4 cup) nuts until they reach a fine meal. Add the coconut oil and cacao powder and process for another minute or so. Next throw in the avocado, vanilla, salt and dates. Process until smooth. 

Transfer the mixture to a bowl and place it in the freezer for 15 - 20 minutes until it firms up.

Take it out of the freezer, grab a small amount, about a heaped teaspoons worth, place a whole nut in it and start rolling it into a ball. If the mixture seems too sticky, pour a little cacao powder on a board and roll each ball around in that. Do the same with the rest of the mixture then place each ball on a tray lined with baking paper and transfer them to the fridge for another 30 minutes until they've hardened.

Next, place a glass bowl over a pan of simmering water, pour the cacao butter in and let it begin to melt, once melted add the cacao powder and maple syrup, stir well. Once everything is combined and you have a smooth liquid chocolate, take the bowl off the heat and set aside to cool a little.

Meanwhile, process the hazelnuts until they reach a coarse crumb, then pour them on a chopping board.

Take the balls out of the freezer and dip them into the slightly cooled chocolate, shake, then roll them straight in the nuts and back onto the tray. Let the outside firm up and then they're ready to eat!

Store in the fridge.