The quest for healthier indulgence begins with a twist on the classic Ferrero Rocher.

To Roast the Hazelnuts:

1. Preheat your oven to 275 degrees Fahrenheit. Spread all the hazelnuts evenly on a baking tray and roast them in the oven for 15 minutes, or until they’re transformed into a golden-brown delight that fills the air with an irresistible aroma. After they’ve cooled slightly, use a clean dishcloth to softly rub off their skins with ease.

To Make the Raw Dough:

1.  Blend 1/4 to 1/3 cup of the toasted hazelnuts into a coarse powder, ensuring an even texture for the recipe.
2. With a swirl of whimsy, combine in the blender 16 succulent dates, a delicate pinch of sea salt, one tablespoon of rich cocoa powder, and a hint of ¼ tablespoon of velvety vanilla extract. Combine the ingredients until they form a cohesive mass.
3. Unfold the dough and place it on a lightly floured surface between two sheets of parchment paper. Roll out the dough evenly, reaching a thickness of approximately one-half inch. Utilize a small to medium-sized cookie cutter to excise circular shapes from the dough. Gather any excess dough, re-rolling it until you have a total of eight to nine equal sized circles. At the centre of each circle, position a single roasted hazelnut.

To Make the Ganache:

1. Microwave 1/4 cup of coconut cream on high heat for 25-30 seconds or until it reaches a temperature that is warm to the touch. One cup of semi-sweet chocolate chips is added to the mixture, and a gentle stirring motion ensures their complete dissolution into the batter. Allow the mixture to chill in the refrigerator for approximately five minutes, or until it reaches a firm and creamy consistency, resembling a velvety ganache.
2. Position a generous dollop of rich chocolate ganache, approximately 1 teaspoon in size, atop the roasted hazelnuts nestled within each of the eight raw dough circles. Despite yielding excess ganache, you’re better off making the full batch as attempting a smaller quantity can compromise the results. Utilize any leftover mixture by storing it in the refrigerator, perfect for whipping up chocolate truffles or adding a decadent touch to a vegan cheesecake.
3. Gently fold the circle’s edges towards its center, encasing the hazelnut and ganache within a compact dough sphere. Use gentle pressure as you roll the mixture between your palms until the edges adhere, allowing for a slightly irregular shape that will eventually be concealed by the hazelnuts.

To Make the Crunchy Layer:

1. Coat each dough ball thoroughly with a 1/4 cup of puffed quinoa, aiming for an even and generous coating on each one. If the quinoa doesn’t adhere readily to the unworked dough, simply dampen the mixture slightly by touching it with your moistened fingertips to enhance its stickiness.

Crushed Hazelnut Chocolate Shell:

1. In 20-second increments, melt 1/2 cup of dark chocolate chips in the microwave until smooth. Then, whisk in 2 teaspoons of coconut oil to create a silky, runny chocolate sauce. Add 1/4 cup of coarsely chopped hazelnuts to the sauce; for a more rustic appearance reminiscent of Ferrero’s signature texture, consider chopping the nuts with a knife rather than relying on a blender or food processor.
2. Coating each chocolate ball meticulously in the rich chocolate-hazelnut sauce, ensure it is thoroughly enrobed before sprinkling a pinch of crushed hazelnuts on top. Permit the confections to chill in the refrigerator for precisely 5 minutes, or until the outer shell has set into a satisfying firmness.
3. Store these items in the refrigerator for a maximum of four days; freezing is not recommended, as it can compromise the texture of the chocolate ganache.