Step 1

Place the oats in the bowl of your food processor and process as finely as possible. Add the rest of the ingredients and blend until a thick smooth mass forms.

Step 2

Dump the chocolate batter onto a plate or sheet of cling film and take the 22 whole toasted hazelnuts.

Step 3

Take a tbsp of batter and flatten into circle. Place a hazelnut in the middle and shape the batter around it. Roll in your palms until you've got a round truffle. Place truffles on a freezer-fit plate lined with cling film and place in the freezer.

Step 4

Chop dark chocolate and melt in a hot water bath (water should not boil) together with the coconut oil. While the chocolate melts, place toasted hazelnuts in a food processor and chop coarsely. Stir chocolate until smooth, then add the hazelnuts and stir.

Step 5

Now, working quickly, dip chilled truffles into the chocolate hazelnut mixture and roll around, making sure they are coated evenly.  Place on a plate to set.

Step 6

Store the homemade Ferrero Rocher balls in an airtight container at room temperature, or, if you prefer them chilled, in the fridge.