The nutritional values above are per bonbon, calculated for 12 bonbons. The nutritional values indicated per dish are merely an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Hazelnut Bonbons
Do you know those delicious Ferrero Rocher chocolates? These are very similar but completely keto-friendly! Fantastic, right?! Grinding the hazelnuts into a paste may take a bit of effort, but hey, that’s what the immersion blender is for, so with this recipe, it’s mainly a matter of patience… But I can tell you, it will be well worth it!
These bonbons are also perfect for freezing, so do yourself a favor and make a larger quantity right away. I promise you won’t regret it! 😉
The Ingredients
For 12 bonbons
- 130 grams of roasted hazelnuts
- 10 grams of Steviala Maple syrup
- 1 tsp cocoa powder
- ½ tsp vanilla
- a pinch of salt
- 100 grams of (keto-friendly) chocolate
The Preparation
Set aside 12 hazelnuts, and place the remaining hazelnuts in a tall measuring cup (large enough for an immersion blender). Grind the hazelnuts into fine crumbs. Remove 2 teaspoons of the crumbs and set them aside. Now, add all the other ingredients, except the chocolate, and blend with an immersion blender until you have a smooth paste. Melt the chocolate using a double boiler (au bain-marie) and knead 2 teaspoons of the melted chocolate into the paste.
With your hands, form 12 balls from the paste, placing one hazelnut in each ball. Place the balls on a piece of parchment paper on a plate and freeze for about 10 minutes.
Mix the separately reserved finely ground hazelnuts into the melted chocolate. Remove the balls from the freezer and dip each one into the melted chocolate, then place them back on the parchment paper and refrigerate until the chocolate has hardened.
Store the bonbons in the refrigerator or freezer.