healthy chocolate recipe Fauxrerro Rocher

Faux-rerro Rocher

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This is far and away one of the most popular recipes I have asked my friends and family to try, pretty much to date. I developed this recipe for a dear friend of mine who is completely addicted to Ferrero Rocher, and to be clear not at all a fan of any kind of healthy eating. Read: doesn’t eat veg, diet almost entirely gluten, sugar and dairy. IE, not one to rave about the kind of food I think is delicious. So when I won him over with the recipe I knew it was a real winner.

Of course it’s nutrient dense, filling and for a treat, really hits the spot. And it doesn’t upset the gut if you have an issue with fermentation. I hope you’ll love it as much as we all do! Enjoy

  • 1 Cup of hazelnut butter
  • ½ cup of dried currants
  • ½ cup raw cacao powder
  • 1/2 cup shredded coconut (desiccated coconut). Unsweetened
  • 2 Tablespoons of water
  • 18 whole hazelnuts
  • 1 bar of organic, 85% dark chocolate eg Green and Blacks brand.
  • 1 bag of chopped hazelnuts for coating

Put the hazelnut butter, currants, cacao powder and desiccated coconut into a food processor or blender and process until combined into a sticky mass. Add 1-2 Tablespoons of water to help it form together into a dough.

Use 1 teaspoon measures of the dough, add a single hazelnut to the inside and roll them into balls using the palms of your hands.

Melt the bar of chocolate using a bain-marie or the microwave (30 seconds at a time until it’s melted).

For instructions on the bain-marie method, see here:

Pour the chopped nuts into a bowl.

Then dip the balls of dough into the melted chocolate, lift and let it drip off a bit so it’s not too coated. Roll the chocolate ball into the chopped nuts to coat the exterior.

Place on a plate and repeat. Chill in the fridge or keep in the freezer until ready to eat.

Makes 18 balls.

One serving is 4 small balls.

Note: To make this Siebecker SIBO Diet green column compliant, you will need to omit the cacao powder and the chocolate coating. However the rest of the recipe, in the quantities listed is compliant.

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Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.