Vegan & Paleo Edible Gift: Raw Rocher

Miki

I love experimenting with healthy versions of classic sweets. I’ve already made Twix and Raffaello — and now I’ve tried my hand at Rocher, and it turned out *amazing*. The base is made from roasted hazelnut butter, which brings the signature flavor — and if you’re using a high-quality one, you’ve already won half the battle. That unmistakable Rocher taste is there. I dipped half the bonbons in chocolate, just like the original, and rolled the rest in roasted hazelnuts — I personally preferred the chocolate-dipped ones.

Honestly, after a few weeks, your taste buds completely adapt to healthier treats, once you commit to saying goodbye to refined white flour and sugar. Most store-bought chocolates or traditional sweets now taste way too sweet to me — overwhelmingly sugary — and I simply don’t crave them anymore. I never thought I’d say that, because I’ve always had a sweet tooth (still do!), but now I try to satisfy that with *quality* sweets instead. I don’t believe in total restriction — that only leads to constant cravings. I believe in eating less, but better — whether it’s cake, chocolate, or anything else.

Ingredients (for approx. 10–12 pieces):

90 g natural hazelnut butter

10 g high-quality cocoa powder

50 g date paste (made from pitted dates soaked in warm water and blended into a paste)

35 g almond flour

4 tbsp maple syrup

100 g high-quality dark chocolate

For coating: roasted chopped hazelnuts

Mix all ingredients (except the dark chocolate) in a bowl until combined. With wet hands, form small balls and roll them in chopped roasted hazelnuts. Place them in the fridge for at least 30 minutes. Melt the dark chocolate and dip the chilled balls into it. Set them on baking paper and let them cool until the coating hardens completely.