This recipe is part of 12 days of Feel Good Holidays!
I’m all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Happy Holidays, however you choose celebrate!
If a humble white bean can be a truffle, you my friend, can be anything you want this year.
And no, it doesn’t taste like beans. But it is packed with protein from the white beans & collagen, which means it will also help balance your blood sugar!
You KNOW I love flaky salt for finishing my recipes, and maldon salt is my go-to. I don’t even put it away, it sits on my counter 100% of the time! Trust me when I say it truly makes (almost any) baked good taste better!
Maldon Salt just does that flaky crystal sea salt best! Stocking stuffer for your foodie family member!?
Healthier Ferrero Rocher Truffles (Protein Packed!)
Course: Gluten free, dairy free, vegan24
servingsIngredients
- Truffles
1 1/2 cups roasted hazelnuts, divided
1 (13.5oz) can of white beans, drained and rinsed
1 cup chocolate chips, melted* (semi-sweet for sweeter, milk, or dark)
(30g) 3 scoops of collagen protein powder (optional)
1 Tablespoon honey (or maple syrup)
1/4 tsp saltÂ
- Coating
3/4 cup vegan dark chocolate chips, melted
1 Tablespoon coconut oil
Maldon flaky sea salt, for topping
Directions
- Roast the Hazelnuts
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a parchment-lined baking tray in a single layer. Roast for 8-10 minutes, or until they are darker brown, fragrant, and the skins are beginning to peel off. Let the hazelnuts cool for a few minutes.
- Once cooled, rub the hazelnuts with your hands or a kitchen towel to remove the skins. Don’t worry if they’re not perfect!
- Make Hazelnut Butter
- Add 1 1/4 cups of the roasted hazelnuts to a food processor. Set aside the other 1/4 cup for putting whole hazelnuts in the middle of the truffle at the end. Blend for 5-10 minutes, or until the hazelnuts turn into a creamy hazelnut butter. The oils will need time to release, so be patient!
- Make the Truffle Mixture
- To the food processor with the hazelnut butter, add the drained and rinsed white beans, melted chocolate, collagen (if using), honey (or maple syrup), and salt. Blend for 5-10 minutes, or until the mixture forms a smooth, dough-like consistency.
- Chill the Mixture
- Transfer the dough to a bowl and place it in the freezer for 30-90 minutes to firm up. You want it to be cool enough to roll into balls without sticking to your hands.
- Roll the Truffles
- Once the mixture has chilled and is firm enough, roll it into small balls (about 1-inch in diameter).If you like, place a whole hazelnut in the center of each ball for that classic Ferrero Rocher surprise!
- Coat the Truffles
- In a separate bowl, melt the dark chocolate chips and coconut oil together, stirring until smooth. Dip each truffle into the melted chocolate, coating it completely. Place the dipped truffles on a parchment-lined tray. Sprinkle with Maldon flaky sea salt for a perfect finishing touch.
- Freeze for 10+ minutes to allow the coating to set. Once set, your truffles are ready to enjoy! Store in the fridge for 1-2 weeks or the freezer in a sealed container.
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