Homemade Nut-Free Ferrero Rocher

What You’ll Need:

• 150 g cacao paste
• 1/2 cup baru butter⁠
• 2/3 cup full fat coconut milk (or coconut butter, melted)⁠
• 4 tbsp yacon syrup ⁠
• 1 tsp vanilla extract⁠
• 1/2 tsp sea salt⁠
• 1/3 cup chopped baru seeds⁠
• 20 whole baru seeds

Dairy Free - Refined Sugar Free - Gluten Free - Vegan

• Prep Time: 20 minutes
• Freeze Time: 20 minutes

Preparation:

1. To melt the cacao paste, add to a glass bowl with coconut milk (or butter) over a simmering saucepan, and slowly let it melt stirring often. Add all ingredients except chopped and whole baru seeds to a mixing bowl, and mix using a spatula until smooth and well combined. Place this mixture in the fridge for 5-10 minutes.⁠
   
2. Use a small food processor or grinder to quickly chop baru seeds, reserving about 20 whole ones. Remove truffle batter from fridge.⁠
3. Place parchment on a baking sheet and set aside.⁠
   Using a melon baller or a tea scoop, form small truffles between your palms. The batter should be cool, and not too sticky. Truffles should be about 1 inch in diameter. Lay truffle flat in your palm and add a baru seed to the middle, then roll into a ball. Place on parchment paper.⁠
   
4. Once all truffles are formed, roll each one in chopped baru seeds, then place back on parchment and set baking tray in the freezer for 20 minutes to firm up. They keep about a month in the freezer, 1-2 weeks in the fridge. Best served at room temperature⁠