Healthy Ferrero Balls by @helena_pudic

1h

50 servings

  1. Soak
    • Dates
    • Water

    Pour hot water over the dates; if they are dry, soak until completely softened, about 20 minutes.

  2. Grind
    • Roasted hazelnuts
    • Oat flakes

    Grind the hazelnuts and oat flakes in a chopper until they reach a coarse flour-like texture, then pour into a deep bowl.

  3. Put
    • Dates
    • Water
    • Peanut butter

    Put the softened dates, 1 dl of the sweet date water and the peanut butter into the chopper and blend to a smooth cream.

  4. Pour
    • Roasted hazelnuts
    • Oat flakes
    • Cocoa powder

    Pour that cream over the ground hazelnuts and oats, add the cocoa, and work together with a mixer or by hand.

  5. Scoop
    • Hazelnuts

    Scoop out small portions with a teaspoon, press one hazelnut into each portion, and shape into balls.

  6. Arrange

    Arrange the balls on a tray lined with baking paper.

  7. Freeze

    Freeze the balls.

  8. Melt
    • Dark chocolate

    The next day, melt the glaze chocolate over a steam bath (double boiler).

  9. Dip
    • Dark chocolate

    Dip the frozen balls one by one into the chocolate glaze and place them on baking paper.

  10. Step

    Store in a box in the refrigerator for up to 15 days.

  11. Spoon
    • Dark chocolate
    • Hazelnuts

    For pralines: spoon a little melted chocolate with hazelnuts into a silicone mould, then freeze for 15 minutes.

  12. Fill
    • Roasted hazelnuts
    • Dates

    Remove the mould from the freezer and fill with the date and hazelnut mixture.

  13. Pour
    • Dark chocolate

    Pour melted chocolate over the filling, then freeze briefly again.

Healthy Ferrero Balls by @helena_pudic

1h

50 servings

Preparation Steps

  1. Step 1/13

    Pour hot water over the dates; if they are dry, soak until completely softened, about 20 minutes.

    🌴Dates
    💧Water

  2. Step 2/13

    Grind the hazelnuts and oat flakes in a chopper until they reach a coarse flour-like texture, then pour into a deep bowl.

    🥜Roasted hazelnuts
    🌾Oat flakes
    🥣Deep bowl

  3. Step 3/13

    Put the softened dates, 1 dl of the sweet date water and the peanut butter into the chopper and blend to a smooth cream.

    🌴Dates
    💧Water
    🥜Peanut butter

  4. Step 4/13

    Pour that cream over the ground hazelnuts and oats, add the cocoa, and work together with a mixer or by hand.

    🥜Roasted hazelnuts
    🌾Oat flakes
    🍫Cocoa powder

  5. Step 5/13

    Scoop out small portions with a teaspoon, press one hazelnut into each portion, and shape into balls.

    🥜Hazelnuts
    🥄Teaspoon

  6. Step 6/13

    Arrange the balls on a tray lined with baking paper.

    🍳Tray
    📜Baking paper

  7. Step 7/13

    Freeze the balls.

  8. Step 8/13

    The next day, melt the glaze chocolate over a steam bath (double boiler).

    🍫Dark chocolate
    🛢️Double boiler

  9. Step 9/13

    Dip the frozen balls one by one into the chocolate glaze and place them on baking paper.

    🍫Dark chocolate
    📜Baking paper

  10. Step 10/13

    Store in a box in the refrigerator for up to 15 days.

    Box

  11. Step 11/13

    For pralines: spoon a little melted chocolate with hazelnuts into a silicone mould, then freeze for 15 minutes.

    🍫Dark chocolate
    🥜Hazelnuts
    Silicone mould

  12. Step 12/13

    Remove the mould from the freezer and fill with the date and hazelnut mixture.

    Silicone mould

  13. Step 13/13

    Pour melted chocolate over the filling, then freeze briefly again.

    🍫Dark chocolate
    Silicone mould

Composition

Ingredients

Types

Grains, Nuts, Fruits, Liquid, Spreads, Baking, Chocolate, Oils

Ingredients

Oat flakes, Roasted hazelnuts, Dates, Water, Peanut butter, Cocoa powder, Hazelnuts, Dark chocolate, Coconut oil

Notes

Roasted hazelnuts (for the base mixture, ground), Dates (soaked in hot water until soft), Water (1 dl, the soaking water from the dates), Cocoa powder (bitter/unsweetened), Hazelnuts (one whole hazelnut pressed into each ball, 50 balls, coarsely ground, for the glaze, 2 to 3 tbsp, midpoint used), Dark chocolate (for the glaze/coating, 250 to 300 g, midpoint used), Coconut oil (one full heaping tablespoon)

Allergens

Gluten, Tree nuts, Peanuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium

Calories

95 kcal

Macro nutrients

Protein: 2.2g, Carbohydrates: 8.5g, Fat: 6g, Fiber: 1.5g, Sugars: 5.5g

Nutritional Information

Minerals

Magnesium: 16mg, Potassium: 80mg, Iron: 0.6mg, Sodium: 15mg, Calcium: 12mg

Vitamins

Vitamin E: 1.1mg, Vitamin B6: 0.05mg, Folate: 4µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Deep bowl, Teaspoon, Tray, Baking paper, Double boiler, Silicone mould, Box

Appliances

Mixer, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan, Croatian

Geographic

Croatia, Europe

Various

Aspect

Texture

Chewy, Sticky, Crunchy Shell, Soft Filling

Flavors

Chocolatey, Nutty, Sweet, Caramel-like Date Sweetness, Bitter Cocoa

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : up to 15 days (store in an airtight box,after freezing and glazing), freezer : up to 2 months (store unglazed balls in an airtight container before coating)