Copycat Ferrero Rocher Cookies
1 cup (135g) + 12 hazelnuts
2 tbsp. cocoa powder
2 tbsp. agave syrup
1 tsp. vanilla extract
pinch of sea salt
2 tbsp. dark chocolate chunks
Add 1 cup of hazelnuts into a food processor and blitz until chopped into tiny pieces.
Add cacao powder, agave syrup, vanilla extract, sea salt, and chocolate. Pulse until all ingredients start to stick together. If the mixture is too dry, add 1-2 teaspoons of water.
Roll the mixture into bite-size balls inserting one hazelnut into the center of each.
Serve or store in the fridge for later.