Keto Ferrero Rocher (Wersja do druku)
Domowe Keto Ferrero Rocher z orzechem w środku, kremową masą kakaową i chrupiącą polewą z gorzkiej czekolady bez cukru.
# Składniki:
Na masę orzechową
01 -
1 2/3 cups (225 g) whole hazelnuts, roasted and divided
02 -
1/2 cup (50 g) almond flour
03 -
3 tablespoons (18 g) unsweetened cocoa powder
04 -
1/3 cup (85 g) smooth hazelnut butter or almond butter
05 -
3 tablespoons (30 g) powdered erythritol
06 -
2 tablespoons (28 g) melted coconut oil
07 -
1 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
Na polewę
09 -
4.5 oz (130 g) sugar-free dark chocolate, dairy-free if needed
10 -
1 teaspoon coconut oil
11 -
1/3 cup (45 g) roasted hazelnuts, very finely chopped, from the divided amount above
# Przygotowanie:
01 -
Heat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant. Rub in a clean towel to remove most of the skins.
02 -
Reserve 18 whole hazelnuts for the centers. Finely chop 1/3 cup (45 g) for the coating. Pulse the remaining roasted hazelnuts in a food processor until finely ground.
03 -
Mix the ground hazelnuts with almond flour, cocoa, hazelnut butter, powdered erythritol, melted coconut oil, vanilla, and salt. The mixture should hold together when pressed.
04 -
Refrigerate the mixture for 10 minutes if it feels too soft to roll. Do not chill until hard, or it will crack around the center nut.
05 -
Divide into 18 portions. Flatten each portion, place one whole hazelnut in the center, then roll into a smooth ball.
06 -
Melt the chocolate with 1 teaspoon coconut oil, then stir in the chopped hazelnuts. Dip each chilled ball in the coating and place on parchment paper.
07 -
Refrigerate for 20-30 minutes, until the coating is firm. Serve cold or let stand at room temperature for 5 minutes for a softer center.
# Uwagi:
01 -
Makes 18 small pralines.
02 -
Best served chilled for a crisp chocolate shell.
03 -
Nutrition is an estimate per praline and depends on the chocolate used.