RECIPE

INGREDIENTS

NUTELLA

• 2 cups hazelnuts, roasted and skins removed
• 1/3 cup cacao powder
• 2 tbsp maple syrup
• 1 tsp vanilla
• Pinch of salt
• 1/2 cup water, plus more if needed

WHITE CHOCOLATE

• 1/2 cup cacao butter, melted
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp vanilla

METHOD

To make the Nutella, place the hazelnuts in a high speed food processor and blend until a nut butter forms. Add the cacao, maple syrup, vanilla, salt and water and blend until smooth. You may need to add a little more water to achieve the right consistency.

Pour the Nutella into a metal baking dish and place into the freezer for around 30 minutes to firm up. Once the Nutella is workable, remove from the freezer and roll the mixture into golf ball sized balls. Place on a baking tray and return to the freezer.

For the white chocolate coating, blend all the ingredients until well combined. Remove the Nutella balls from the freezer and coat in the white chocolate. Place the balls back in the freezer to fully set.

Store in a container in the fridge.

Makes around 12 balls.