This Ferrero Rocher recipe is extremely simple to make. No matter your baking experience you can easily whip these up and enjoy them within a matter of minutes.


2 cups walnuts
2 cups desiccated coconut
3/4 cup choc hazelnut spread (Natvia hazelnut spread- low sugar option)
1 tbsp cacao
2 tbsp rice malt syrup
20 – 25 roasted hazelnuts, skin off
70g dark chocolate, melted
50g crushed hazelnuts
20 mini cupcake cases (optional)


  1. In a processor combine walnuts, coconut, choc hazelnut spread, cacao, rice malt syrup and salt until combined well. The mixture should be a bit sticky and easy to mould.
  2. Hold one hazelnut and mould around one tablespoon of mixture around the hazelnut until a circle is formed. Repeat until mixture is complete.
  3. Place the Ferrero Rocher balls in mini cupcake cases (optional) and in the freezer for 10-15 minutes.
  4. Remove from freezer, drizzle dark chocolate over each ball and sprinkle crushed hazelnuts. Place in the fridge and enjoy!

This recipe makes 20 Ferrero Rocher balls.