These healthy yet decadent keto bites are inspired by the classic “Ferrero Rocher” chocolates, but made with sugar free ingredients. A no bake dessert that’s packed with protein. A hazelnut in the very centre, surrounded by a fudgy-chocolatey mixture and coated with roughly chopped nuts and covered in melted chocolate.
Created originally for Keto Hana, these bites use their granola that’s mixed nuts and seeds, but can be replaced with mixed nuts of your choice.
What ingredients do I need to make these Healthy Ferrero Rocher Protein Bites?
For the Centre
Keto hana cocoa granola: this is a keto granola that’s made with coconut flakes, almonds, hazelnuts, sunflower seeds and pumpkin seeds. It’s blended into a flour and some of it is roughly chopped for the outside crunch of the bites. If using almond flour, remember to still get extra nuts to coat the bites.
You can sub for the same quantity of mixed nuts of your choice (I recommend using almonds, hazelnuts and cashews) or you can simply use additional almond flour.
Almond flour: this is blanched almonds blended into a fine flour that you can purchase. I buy this in big bags as it stores in the cupboard.
Cacao powder: this adds a decadent chocolatey flavour that’s packed with antioxidants and other health benefits because it’s raw and unprocessed. It’s richer than regular cocoa powder. If you don’t have this you can sub for regular cocoa powder.
Smooth hazelnut butter: this adds the deep hazelnutty flavour that also provides the liquid to bind the ingredients
Liquid keto sweetener: this adds a touch of sweetness and moisture to the batter. If you’d only like it refined sugar free and not keto, then you can sub for maple syrup.
For the Coating
Roughly chopped keto hana cocoa granola or mixed nuts: additional ‘granola’ that’s roughly chopped or use a blend of mixed nuts of your choice: cashews, almonds and hazelnuts.
Sugar free and vegan chocolate: this is melted and then the bites are rolled in chocolate and then left to set
Whole hazelnuts: these are the central hero of these ‘Ferrero Rocher’ bites.
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Which elimination diets are these ‘Ferrero Rocher Bites’ suitable for?
This recipe is plant based and vegan, gluten free, refined sugar free and keto!
This recipe is certainly not nut or seed free, so it’s a no-go for anyone with a nut allergy I’m afraid.
How to make:
Pulse the keto hana granola or mixed nuts to form a fine flour. You can sub this for almond flour and skip this step.
Mix all of the dry ingredients together in a large bowl then add the wet ingredients and combine with a fork until a dough forms.
Scoop out 17 balls of the dough, roll each into a ball, press a hazelnut into the centre then continue to roll so that it seals. Roll each ball in chopped nuts.
Melt chocolate over a low heat, then roll each ball in chocolate, lift out with fork and allow to set, then enjoy!
How to store:
Store in an airtight container in the fridge for up to a week.
Healthy Ferrero Rocher Bites
SEASON Summer, Spring, Winter, AutumnEquipment
Ingredients
- 1 1/4 cups keto hana cocoa granola or mixed nuts of your choice (I recommend almonds, hazelnuts and cashews)
- 1/4 cup almond flour
- 2 1/2 tbsp cacao powder or cocoa powder
- 1/4 cup smooth hazelnut butter
- 2 tbsp liquid keto sweetener or maple syrup if only refined sugar free
- 1/3 cup keto hana cocoa granola or mixed nuts roughly chopped
- 1/3 cup sugar free and vegan chocolate melted
- 17 whole hazelnuts
Instructions
- Pulse the keto granola or mixed nuts in a high speed blender or food processor until a coarse flour forms. You’ll want to repeatedly scrape down the sides as needed. Skip this step if using only almond flour.
- Pour the granola flour into a large mixing bowl and add in the almond flour, cacao powder, hazelnut butter and liquid sweetener. Mix together with a fork until a dough forms.
- Use a small batter scoop to create heaped scoops of 17 balls 2.5-3cm in diameter. Roll into a ball with your hands then press with your thumb in the centre and pop a hazelnut (whole or half) into the indent, then use your fingers to compact the dough back around so that the hazelnut is sealed in the middle.
- Roughly chop the granola or mixed nuts on a chopping board with a knife or briefly pulse back in the food processor or high speed blender. Gently roll each of the balls in the crushed granola to coat.
- Melt the sugar free chocolate on a very low heat in a saucepan or at 10 second intervals in the microwave in a small bowl, stirring in between until melted. Use a fork to roll the ball until it’s completely covered in chocolate. Allow excess chocolate to drip through the fork then transfer to a wire cooling rack with parchment underneath to allow additional chocolate to drip through. You can also transfer to a plate lined with parchment paper but they’ll be a little less circular with excess chocolate at the base.
- Pop them in the fridge to cool for around 30 minutes or until solid. Then enjoy! Store in an airtight container in the fridge for up to a week.
For the batter, use mixed nuts instead of 'keto hana granola', or even sub for the same quantity in grams of almond flour
