Introducing Vegan Ferrero Rocher, a healthier version of the classic treat, crafted with just 7 simple ingredients. These hazelnut truffles are both vegan and gluten-free, and they whip up quickly and effortlessly. Plus, they’re perfect for gifting on birthdays, holidays, or anniversaries.
Reasons to Adore This Recipe:
- Crafted with only 7 simple ingredients!
- Incredibly quick and easy to make.
- This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free!
- Perfect for gifting on any occasion.
- Made with wholesome ingredients and free from refined sugar.
- These truffles are creamy, chewy, and boast a delightful hazelnut crunch.
- Utterly addictive, but in the best possible way.
- They taste just like the real deal, if not even more scrumptious!
Helpful Hints and Hacks:
- Save time by opting for pre-roasted hazelnuts.
- To easily remove hazelnut skins, rub them together in a clean dish towel for about 5 minutes.
- Your hands might get oily while rolling hazelnut butter into balls; this is natural and won’t affect the taste of the truffles.
Frequently Asked Questions:
- Can I use store-bought Nutella instead of making it from scratch?
Absolutely! Just consider adding a thickening agent like almond flour, coconut flour, or oat flour.
Vegan Ferrero Rocher
Ingredients
**Truffles**
- 1 1/4 cups roasted hazelnuts skins removed
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup pure maple syrup
- 9 roasted hazelnuts for the center
**Topping**
- 1/2 cup roasted hazelnuts chopped for coating
- 1/2 cup vegan dark chocolate chips
- 1 tsp coconut oil for melting chocolate
Instructions
- If using raw hazelnuts, roast them in the oven at 375°F for 12-15 minutes. Then, remove the skins by rubbing them in a clean dish towel for about 5 minutes.
- Add roasted hazelnuts to a food processor or blender and blend until a butter forms (about 2-3 minutes).
- Mix in cocoa powder, vanilla extract, salt, and maple syrup until you have a workable dough.
- Roll dough into balls, placing a roasted hazelnut in the center of each. Freeze for 30 minutes.
- Melt vegan dark chocolate until smooth. Pulse 1/2 cup hazelnuts in a food processor until chopped, then set aside.
- Dip truffles in melted chocolate, then coat in chopped hazelnuts. Freeze for another 20 minutes until set.
- Enjoy!
Notes
- Save time by opting for pre-roasted hazelnuts.
- Easily remove hazelnut skins by rubbing them in a clean dish towel.
- Don’t worry if your hands get oily while rolling; it’s natural and won’t affect the taste.