Sugar-free ferrero rocher bonbons

INGREDIENTS (for 10 truffles) 🎄6 dates variety Medjool or 🎄12 Deglet Nour 🎄100 grams of cashew nuts 🎄2 tablespoons of melted coconut oil 🎄2 tablespoons of pure cocoa powder 🎄10 hazelnuts 🎄Pinch of salt 🎄Special dark chocolate couverture 🎄Chopped almonds (or walnuts or any dried fruit).

If we do not have a food processor, we can make this recipe with a hand blender perfectly (this is how I do it). To do this, we soak both the cashews and the dates in hot water for about 1 hour.

After this time, put the drained dates and cashews, a pinch of salt, the melted coconut oil and the cocoa in a large bowl. Mash everything and when the mixture is ready, cover and keep it in the freezer for about 30 minutes.

Remove the mixture from the freezer and if it is too hard, let it soften a little. Take a small portion of dough, place a hazelnut inside and with the help of your hands make small balls. Once we have them done, we put them back in the freezer for another while to harden again.

We take two bowls and in one we put melted couverture chocolate and crushed nuts in the other. You can use whatever you want, I have even made them with walnuts and shredded coconut and even pistachios because I love the color they leave, between golden and green.

Using tongs or a fork, take the balls that have been taken out of the freezer and dip them first in the hot chocolate and then in the crushed nuts. Place them on baking paper and put them in the freezer or refrigerator. With the special chocolate for coating we will not have any problem if we leave them in the refrigerator. Before eating them, take them out about 5-10 minutes before so that they are not so cold.