Contributor: Tris, Balanced Body Nutrition


  • 1 cup dates, soaked in hot water for 5 mins then drained
  • 2/3 cup hazelnuts, plus extra 10 whole hazelnuts for the center of each ball, and more for rolling (optional)
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • Pinch sea salt
  • Optional : 1 scoop (2 heaped tbls) vegan protein powder (I use PranaOn) + 2-3 tbls water
  • Optional coating: 50g dark chocolate & 1 heaped tsp coconut oil melted together
  • Optional coating: crushed/chopped hazelnuts for rolling in


  1. Add all ingredients into a food processor. Blitz for a couple of minutes until well combined. Mixture will form a dough and stick together.
  2. Roll into Ferrero Rocher sized balls, sticking a whole hazelnut into the center of each ball.
  3. If making the coating, freeze balls for 5 minutes while preparing the chocolate. If not, refrigerate in an airtight container for up to 5 days.
  4. To make the coating, melt chocolate and coconut oil in a bowl over a pot of simmering water. Roll each ball in the chocolate then through the crushed nuts.
  5. Refrigerate to set and enjoy your gluten-free, Ferrero Roche goodness.

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