SARAH'S FERRERO RAW-CHERS

1/2 cup roasted hazelnuts, plus 10 extra for the centre of the balls

1/2 cup cashews

8 medjool dates, pitted and roughly chopped

2 tbsp raw cacao powder

1 tbsp coconut oil

1/2 tsp cinnamon

a generous pinch of sea salt

1/2 cup dark chocolate, chopped

1/2 cup finely chopped hazelnuts or almonds to decorate

Add 1/2 cup roasted hazelnuts, cashews, dates, cacao powder, coconut oil, cinnamon and sea salt to a food processor and process for 2-3 minutes, or until mixture comes together. 

Take 1 roasted hazelnut and cover it in 1 tbsp of the mixture, rolling it between your hands until round and ball-shaped. Add to a baking tray lined with non-strick paper. Repeat porcess with remaining mixture and hazelnuts. Add to freezer for 10-15 minutes, or until firm. 

Meanwhile, melt the dark chocolate and place in a bowl. Spread finely chopped nuts onto a clean surface. Once balls have set, roll each ball in dark chocolate and then in the finely chopped nuts. 

Return to baking tray. Repeat with remaining balls. Add to freezer for 30 minutes, or until set.

Note: You can purchase roasted hazelnuts from most bulk stores and supermarkets. If not, simply toast them in a hot oven for 10-15 minutes, then rub between a tea towel to remove the slightly bitter outer shell. 

It all started with Donna Hay and her lemon curd slide (a surprisingly tricky one to get right the first time!)

Her recipes are delicious, simple and approachable - they encouraged me to get in the kitchen and i've been there ever since!

Salt! It has a greater impact on flavour than any other ingredient. 

Sweet or savoury, every dish is improved by the right amount of salt. If you haven't already, grab a copy of Samin Nosrat's book Salt. Fat. Acid. Heat. - it's a culinary masterpiece. 

For more about Sarah, visit www.sarahfrish.com.au

@sarahfrishfood

Photography @kiraceline

www.sarahfrish.com