Raw chocolate balls Ferrero Roche

Add the hazelnuts to a food processor and process slightly. Leave 12 extra hazelnuts for the center of the balls. 

Add the date, cacao powder, coconut oil, and a pinch of salt. Add in a little water and process until the mixture sticks together. 

Set the mixture in the freezer for 20 minutes. Form with your palms the balls. Roll a hazelnut in the center of each ball. Arrange the balls on a parchment paper and set in the freezer again.

Melt the cacao paste or dairy-free chocolate in a small saucepan over a double boiler at low heat. Let the cacao paste cool down a little before adding the honey. Add honey or maple syrup and stir well. Use a fork to dip each ball into the melted chocolate. Make sure to coat evenly. Sprinkle with some crushed hazelnuts.

Store in the fridge.