Makes 14–16 cookies

Ingredients:

1½ cups roasted hazelnuts
1 cup dates or date paste, soaked in warm water to soften
2 tbsp. Omega3NutraCleanse®
2 tbsp. coconut oil, melted
¼ tsp. sea salt
½ cup chocolate chips
¼ cup whole raw almonds

Method:

  1. In a high powered blender or food processor, add 1 cup hazelnuts, dates, Omega3NutraCleanse®, coconut oil, and salt and blend until smooth.
  2. Melt the chocolate in a double boiler.
  3. Roll 1 tsp. of date hazelnut mixture into little balls, sticking a whole almond in the middle.
  4. Crush the remaining ½ cup of hazelnuts in a blender or by bashing them in a bag with a rolling pin.
  5. Place the balls into the melted chocolate and push around with a spoon until fully coated.
  6. Roll in the remaining crushed hazelnuts and place on a parchment lined baking sheet or plate.
  7. Place them in the freezer to set for an hour.
  8. When you’re finished you should have around 20 Ferrero Rochers to share with your friends!

Original recipe from Naked Cuisine