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Ferrero Rocher Truffle Balls by Julia & Libby

Posted on 02 September 2016

We want you to get to know our ambassadors’…

sisters Julia and Libby!

Both of these New Zealand born babes have an educational background in Naturopathy and believe in a holistic philosophy.
“This involves making sure we are paying attention to our bodies all the time, whether it’s your physical body or your emotions, mind and soul.”
With healthy food being the core approach to achieve this, the sisters have created recipes for their cookbook ‘Julia & Libby’s Wholefood Kitchen’ using whole foods with very little processing and full of the nutrients you need to be feeling the best you can. Their recipes have no refined sugar, and most of them are vegan, gluten and dairy free. This gives us healthy options and educates us on how to clean up our diet in a way that’s not so daunting… which we love!
The sisters not only do a brilliant job of creating fun, healthy recipes, they do a fantastic job of running women’s wellness talks around New Zealand. They really care about health and wellbeing as a whole rather than just what you eat. Their talks cover anything on health from managing stress to starting or keeping a healthy lifestyle.
To add to their expertise they also talk about fitness and beauty, giving tips based on their personal experience.
We love having these girls as our ambassadors and we think you should check them out. http://www.juliaandlibby.com/
They have created a delicious guilt free bliss ball recipe below for you all:


Ferrero Rocher Truffle Balls
Yields 8 balls
1 cup dates, pitted and soaked for 15 minutes in warm water before using
¾ cup hazelnuts (1/4 of these is used for placing in the middle of the balls)
3 tablespoons cacao powder or cocoa
1 tablespoon maple or rice malt syrup
Pinch of himalayan salt
¼ cup coconut oil
1 tablespoon raw cacao powder or cocoa
¼ cup hazelnuts
Place dates, 1/2 cup of hazelnuts, cacao and salt together in a food processor and blend until all ingredients are well combined. Set mixture aside in bowl.
Roll the mixture into 8 equal sized balls, placing a hazelnut into the middle first.
To make the topping, melt the coconut oil on a low heat and mix in the cacao powder. Place aside for 2 minutes.
In a food processor, blend the hazelnuts until finely chopped. Place into a small bowl.
Dunk each ball into the topping and sprinkle well with the chopped hazelnuts. Place in the fridge for 30 minutes before serving.
Enjoy, J&L x

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