Lukey’s Hazelnut Rochers

Time: 30 minutes
Serves: Makes 10-12

Ingredients: 

420 g (3 cups) hazelnuts
90 g (1 cup) desiccated coconut
60 g (1⁄2 cup) PANA ORGANIC 100% Cacao Powder
1/2 cup pure maple syrup
1⁄4 teaspoon sea salt
1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder or bean paste 
125 g hazelnut butter
200g PANA ORGANIC Hazelnut & Chocolate Spread
2 tablespoons coconut oil
2 x 135g packets PANA ORGANIC Dark Choc Buttons

Method: 

Add 280 g (2 cups) of the hazelnuts to a food processor, along with the desiccated coconut, cacao powder, salt and vanilla and blitz until well combined. Add the maple, nut butter, coconut oil, and whiz again to form a thick, wet paste.

Using your hands, take a walnut-sized piece of the mixture and roll it into a rough ball, then press one of the remaining whole hazelnuts into the centre and roll it again between your palms to give the ball a nice smooth surface. Place the ball on a baking tray and repeat with the rest of the mixture, then transfer to the freezer for 20 minutes to chill and firm.

While the balls are chilling, get your dipping and rolling station ready. Roughly chop the remaining hazelnuts and transfer them to a shallow bowl. Melt the chocolate in a small saucepan over low heat, stirring as you go, until smooth.

Spoon chocolate over the rochers, and sprinkle with remaining chopped hazelnuts before the chocolate sets.