Raw Hazelnut Rocher Balls

Posted by Lorna Macchia on

We had so much fun making these for Easter one year that they have become a regular on our menu for celebratory feasts.

 Raw Hazelnut Rocher Balls


Gluten Free, Vegan, Grain Free

Makes approx. 10 -12 balls

  • 15 activated hazelnuts

Caramel balls

  • 10 fresh dates, seeds removed
  • 2 tbsp hulled tahini
  • 1/4 cup activated hazelnuts
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract
  • Large pinch sea salt

Chocolate coating

  • 100g cacao butter
  • 2 tbsp (50g) raw cacao
  • ½ - 1 tbsp maple syrup (or raw honey)
  • ½ cup finely chopped activated pecans



  • Blend all the caramel ingredients in food processor until smooth. 
  • With damp hands, roll into marble sized balls, placing a hazelnut in the middle of each.
  • Place balls on tray lined with parchment paper and put in freezer while you make the chocolate
  • Stir cacao butter, cacoa, & maple syrup together over low heat until melted together.  Blend thoroughly. 
  • Allow to cool and thicken a little, before dipping balls into chocolate and thoroughly coating
  • Place back on tray and put in freezer for about 10 – 15 minutes.
  • When solid, coat balls in another layer of chocolate, then roll each in chopped pecans.
  • Put back in freezer, and when solid place in a glass container, and hide in the freezer until ready to eat.


TIP:  If there is chocolate left over, pour over a small tray or dish lined with parchment paper and top with chopped pecans for a delicious chocolate bark.


Raw Hazelnut Rocher Balls

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