Skip Nav
What It's Like to Try a Sensory-Deprivation Flotation Tank
editor experiments
I Floated Away Back Pain and Stress in a Sensory-Deprivation Float Tank — and Loved It
Biggest Workout Mistakes, According to a Trainer
Trainer Tips
Even If You've Been Working Out For Years, You Could Still Be Making These Mistakes
Everything You Can Drink on the Keto Diet (Yes, It's More Than Just Water)
I Traded CrossFit For 80 Day Obsession For 1 Week, and This Is What Happened
Can Coffee Boost Metabolism?
Weight Loss
What an Expert Wants You to Know About Drinking Coffee to Boost Your Metabolism

Adaptogen Infused Healthy Ferrero Rocher Recipe

Everyone's Favourite Chocolates Just Got a Healthy Fix

At this time of year, we're all giving our healthy ways a bit of a rest to enjoy our favourite not-so-healthy foods. But there's always a compromise, especially when it comes to chocolate desserts. If your favourites just so happen to be Ferrero Rochers, get ready to meet the recipe of your dreams. These Rocher-inspired vegan chocolates marry the popular chocolate treats with the healing powers of adaptogens to make a pretty treat that's healthy as well as tasty.

Adaptogen-Infused Vegan Ferrero Rochers

Glow Bar

Adaptogen Infused Healthy Ferrero Rocher Recipe


  • 4 tsp of your favourite adaptogen powder (this recipe uses Glow Bar Super Sexy Elixir Blend)
  • 100g cacao liquor or a dark bitter chocolate
  • 180 grams hazelnut butter or almond butter
  • 80 grams coconut cream
  • 80 grams maple syrup or sweetening nectar of your choice
  • 1 small bag raw hazelnuts
  • 150g dark chocolate
  • 1 pot rose petals


For the filling::

  1. Melt the cacao liquor or bitter dark chocolate over a bain-marie.
  2. While you do that, whisk together the adaptogen powder, nut butter, coconut cream, and maple syrup.
  3. Add the melted cacao liquor or bitter chocolate to the above mix; don't worry if the mixture looks like it's split, this is perfectly normal.
  4. Transfer the mix to a piping bag and start filling each mould halfway with the ganache mixture, topping with one hazelnut before filling the mould the rest of the way. Smooth the filling over with the back of a spoon.
  5. Freeze moulds for about an hour, or until firm.

For the chocolate casing:

  1. Melt the dark chocolate over a bain-marie, and as you're doing that, crush the remainder of the hazelnuts up into small chunks.
  2. Gently take the hardened ganache fillings from the silicon moulds and dip in the melted chocolate before placing on a sheet of parchment paper.
  3. Top the chocolates with crushed hazelnuts or rose petals.
Image Source: Courtesy of Glow Bar
From Our Partners
Katy Perry's New Song Cosy Little Christmas
Harry Potter Advent Calendar at Asda
John Lewis Christmas Advert 2018
Christmas Drinks 2018
London Christmas Lights and Windows 2018
Anthropologie Christmas Baubles
Best Christmas Jumpers 2018
Christmas TV Adverts 2018
Best Gifts 2018
Alcoholic Advent Calendars 2018
Christmas Markets 2018
Cheap Stylish Gifts For Women
From Our Partners
Latest Health & Fitness
All the Latest From Ryan Reynolds