Place hazelnuts in a food processor and grind into a powder.

Add raisins, coconut, chestnut spread, and strawberry powder.

Process until the raisins are chopped down and the mixture is sticky.

Divide the mixture into 19 small portions, 15 g each and roll into balls.

Melt the soy couverture in a double boiler.

Dip the half of the balls in chocolate.

Use a fork to remove the balls from the chocolate and transfer to a piece of parchment.

Sprinkle with aronia berry powder.

Combine white chocolate and cocoa butter and melt in a double boiler as well.

Dip the remaining balls in white chocolate, transfer to the parchment paper and sprinkle with strawberry powder.

Let cool completely.

Store at room temperature.