Raw Rochero Balls

 Rochero 2

Makes 10 balls


  • 1 Cup dried dates
  • 1 Cup of skinless toasted hazelnuts
  • 2 Teaspoons raw cocao
  • 1/2 Teaspoon vanilla extract
  • 10 whole roasted hazelnuts (for the centres)
  • 1/4 Cup coconut oil
  • 1/4 Cup raw cocao
  • 2 Tablespoon maple syrup
  • 1/2 Cup skinless hazelnuts – crushed (for the coating)


  1. Place dates in a bowl, cover with warm water and leave to soak for 5 minutes before straining. In the meantime, toast the hazelnuts for both the filling and coating in a moderate oven for 10 minutes.
  2. Remove hazelnuts from oven and leave to cool for a few minutes.
  3. Place hazelnuts in the food processor and chop finely.
  4. Put half a cup of the hazelnuts aside in a bowl to use later before adding the rest of the filling ingredients to the food processor.
  5. Blend at a high speed until chopped and well combined.
  6. Roll into balls, adding a whole hazelnut to the middle of the ball, and place in the fridge to chill while you make the chocolate layer.

Chocolate layer

  1. Mix the coconut oil (melted), raw cocao and maple syrup together in a bowl.  Rochero
  2. Remove balls from the fridge, roll in chocolate and then roll in the extra chopped hazelnuts that you prepared earlier.
  3. Let the balls sit to set slightly and then re-roll in more chocolate for the final layer.
  4. Place balls in the freezer until ready to eat.



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