Easy Vegan Ferrero Rocher Recipe
Crunchy, chocolate-coated hazelnut truffles with a creamy, dairy-free center. They taste like the classic, but fully vegan.
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Servings:
Ingredients
Main Ingredients
- 6 oz whole hazelnuts toast lightly; set aside 18 whole for centers, chop the rest
- 0.75 cup crushed vegan wafer cookies or use crisp rice cereal
- 8 oz vegan dark chocolate chips
- 0.5 cup smooth hazelnut butter
- 2 tbsp pure maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 0.125 tsp fine sea salt
- 1 tbsp coconut oil helps the chocolate set smoothly
Instructions
Preparation Steps
- Toast hazelnuts in a dry skillet over medium heat for 4–5 minutes, shaking often, until fragrant.
- Wrap warm nuts in a clean towel and rub to loosen skins. Reserve 18 whole; finely chop the rest.
- Combine hazelnut butter, maple syrup, cocoa, vanilla, and salt in a bowl until thick and glossy.
- Line a small tray with parchment. Stir chopped hazelnuts into the crushed wafers and spread in a shallow dish.
- Scoop about 2 teaspoons of filling, press a whole hazelnut inside, and roll into a smooth ball.
- Roll each ball in the hazelnut–wafer mixture to coat. Chill on the tray for 10 minutes.
- Melt chocolate with coconut oil in short microwave bursts or a double boiler, stirring until silky.
- Dip each chilled ball into the chocolate, let excess drip off, and return to the lined tray.
- Chill until the shells are firm, about 15 minutes, then serve or store chilled.
Notes
Try almond butter with a drop of hazelnut extract for a twist, or dust the finished candies with cocoa. Store in an airtight container in the fridge for up to 2 weeks, or freeze for 2 months.
This recipe is an original creation inspired by classic Easy Vegan Ferrero Rocher Recipe flavors. All ingredient ratios and instructions are independently developed.