Craving something sweet & sugary; Olympian Georgia Nanscawen has written out how to make your own nutella and white chocolate, and mix them into these delicious truffles...
- 2 cups hazelnuts, roasted and skins removed
- 1/3 cup cacao powder
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pinch of salt
- 1/2 cup water, plus more if needed
Homemade White Chocolate
- 1/2 cup cacao butter, melted
- 1/4 cup coconut oil, melted
- 1 tbsp maple syrup
- 1 tsp vanilla
To make the Nutella, place the hazelnuts in a high speed food processor and blend until a nut butter forms. Add the cacao, maple syrup, vanilla, salt and water and blend until smooth. You may need to add a little more water to achieve the right consistency.
Pour the Nutella into a metal baking dish and place into the freezer for around 30 minutes to firm up. Once the Nutella is workable, remove from the freezer and roll the mixture into golf ball sized balls. Place on a baking tray and return to the freezer.
For the white chocolate coating, blend all the ingredients until well combined. Remove the Nutella balls from the freezer and coat in the white chocolate. Place the balls back in the freezer to fully set.
Store in a container in the fridge.
Makes around 12 balls.
About the author: Georgia Nanscawen is a professional hockey player for Australia, and has been since she made her debut aged 17 in 2009. From then, she has picked up over 160 caps, and has represented her country at the Commonwealth Games, World Cup, and the Olympic Games. When she isn't playing hockey, Georgia blogs and make amazing healthy recipes, all of which are available on her website: https://littlepippincreations.com Follow Georgia on Instagram and Twitter for more healthy recipes, and hockey updates.