Ferrero-Style Hazelnut Cocoa Bliss Balls

Ferrero-Style Hazelnut Cocoa Bliss Balls

These hazelnut cocoa bliss balls were inspired by one very specific flavour profile — rich chocolate, toasted hazelnuts and that deep, indulgent sweetness you associate with Ferrero-style treats.

I wanted to create a version that delivered on that same indulgent feel, but using wholefood ingredients you can actually feel good about reaching for. These are not overly sweet, not raw-tasting, and definitely not the kind of bliss ball that feels like a compromise.

They’re no bake, come together quickly, and are incredibly practical. I love keeping a batch in the fridge or freezer because they work just as well as an afternoon snack, a lunchbox treat, or a little something sweet after dinner.

Thanks to the combination of hazelnuts, cacao, tahini and dates, they’re rich and satisfying, with a truffle-like texture that feels far more indulgent than the ingredient list suggests.

If you’re looking for a Ferrero-style bliss ball that’s naturally sweetened, freezer friendly and genuinely delicious, these are well worth adding to your rotation.

❄️ Are they freezer friendly?

Yes - these hazelnut cocoa bliss balls freeze beautifully.

• Store in an airtight container

• Keep in the fridge for 7–10 days

• Freeze for up to 2 months

They’re delicious straight from the freezer and hold their shape well, making them ideal for meal prep and busy weeks.

Ingredients

• 1 cup raw hazelnuts

• 1 cup Medjool dates, pitted (about 10–12)

• 2½ tbsp raw cacao powder

• 2 tbsp hulled tahini

• 1 tbsp coconut oil, melted

• 1 tbsp pure maple syrup

• 1 tsp vanilla extract

• Pinch fine sea salt

Optional 

• 1 tbsp cocoa nibs

• Extra roasted hazelnuts for coating or centres

Method

1. Toast the hazelnuts - heat gently in a dry pan until lightly toasted (don't burn them).

2. Process nuts first
    Add hazelnuts to a food processor and pulse until a coarse meal forms.
    Stop before it turns into nut butter.

3. Add remaining ingredients
    Add dates, cacao, tahini, coconut oil, maple syrup, vanilla and salt.

4. Blend to truffle texture
    Process until the mixture clumps together when pressed.
    It should feel rich and smooth, not crumbly or sticky.

5. Adjust if needed

   • Too dry → add 1 tsp coconut oil or warm water
     Too soft → add 1 tbsp ground hazelnuts

6. Roll
    Roll into tablespoon-sized balls.

7. Chill - Refrigerate 20–30 minutes to firm.

Coating options 

• Roll in crushed roasted hazelnuts or hemp seeds

• Dust with cacao powder

• Drizzle with melted dark chocolate (elite option)