‘Ferrero’ 2.0

“Archaeologists digging on a Pyramid in Egypt have found a mummy covered in chocolate and nuts. Experts believe it to be Pharaoh Roche. They were led to this conclusion by Cadbury’s Moses.”

These morsels are as scumptious, as that joke is appalling. And with some bonus nutrients, they’re a good 3.30pm snack. Or 10am coffee accompaniment. Or 9pm dessert. Or Second Breakfast.

https://www.instagram.com/p/BAbPjBVjVFZ/

Ingredients

‘Ferrero’ 2.0

(Makes 13 – or as I like to call it ‘a dozen plus taste testing’)

1 tbsp almond butter – or any nut butter

1 tbsp tahini – or additional nut butter

1 tbsp coconut oil

1/2 tsp sea salt

1/2 cup of nuts (I used a mix of macadamias and almonds in this batch. Hazelnuts would also be delicious.)

1 cup desiccated coconut

1/2 cup rolled oats/oat bran

2 tsp cacao/cocoa powder

8 pitted dates- chopped (keep a few extra on hand in case)

The coating

150g – 200g of dark chocolate (60% and over)

1/2 cup of roasted almonds*

*I highly recommend roasted almonds for the coating so they stay super crunchy when mixed with the chocolate. To roast, just throw a handful of raw almonds into an oven for 12-15 mins at 170 degrees Celcius (375F).

Method

Put all ingredients into a food processor/blender/mini-mixer. Blend.
If the mixture is dry, add another 1 – 2 dates and blend again.
Roll into bitesize spheres of deliciousness.
Place into the fridge while you prepare the chocolate.

Chocolate coating

Prepare a wire tray with baking paper underneath (to catch melted chocolate).
Roughly chop the roasted almonds in a food processor (Don’t grind too much!)
Melt chocolate in the microwave in 20 second bursts. Stirring in between with a rubber spatula.
Mix most of the almonds to the melted chocolate – saving about 1 to 2 tablespoons.
Roll the balls in the melted chocolate/almond mixture.
Sprinkle some of the remaining chopped roasted almonds on top before the chocolate sets.
Place in fridge.
Try not to eat them all in one day.
You’re a better human than I, if you can do that.