This recipe for vegan ferrero rocher is easier than you think, with that great chocolate hazelnut taste you expect from the classic gold covered chocolate. This recipe is vegan, dairy-free and gluten free and made with just 6 ingredients! Plus they make the perfect special treat or edible gift for the holidays.
When I think of Christmas, it’s hard not to also think about ferrero rocher chocolates. Those little gold foil wrapped treats were the pinnacle of indulgence when I was growing up and they always felt so fancy and special. My grandmother would always receive some from us as a Christmas gift.
It’s been on my list for a while to explore making a vegan version of these chocolate hazelnut truffles so I could again experience that little classy treat without the dairy. Having already made a vegan tim tam I knew I was up to the challenge.
And as it turns out, they really are so much simpler than I expected to make!
I used my vegan chocolate truffles recipe as the base and then just went about adding the extras needed to make them hazelnut flavour. The original ferrero rocher chocolate is dipped in a chocolate coating which I have done here for some, but this extra step certainly isn’t necessary but it does help with that crunchy exterior that contrasts with the smooth and creamy ganache centre.
Key Ingredients
This recipe is super simple, using just a few key ingredients and a supporting cast of pantry essentials to create a rich and delicious chocolate treat perfect for special occasions.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Hazelnuts – the hero of this recipe, we making our own hazelnut butter to add to the chocolate ganache, plus using more hazelnuts in the centre of the truffles and to coat the outside. If you prefer and can find it, you can use store bought hazelnut butter instead.
- Vegan dark chocolate – make sure to use a good quality 70% chocolate that you like to eat and double check it’s vegan if needed.
- Coconut milk – creamy canned coconut milk makes the chocolate ganache rich and silky.
- Maple syrup – adds just a subtle sweetness to the chocolate that balances out the bitterness of the dark chocolate.
- Vanilla extract – enhancing the overall flavour of the chocolate.
Step-By-Step Instructions
To make these vegan ferrero rochers, you’ll need a food processor (unless using a store bought hazelnut butter) a mixing bowl and a cookie scoop or spoon.
Start by making your homemade hazelnut butter which is going to give these truffles that creamy almost Nutella like chocolate taste. To do this, add your roasted hazelnuts to a food processor and blend until the nuts break down and become super smooth and creamy. This can take 10 minutes depending on how powerful your food processor is, just keep going until you reach your desired, smooth consistency.
Mix in a pinch of salt to taste and then set aside while you make the ganache.
Chop the chocolate and add into a heatproof mixing bowl. Meanwhile, in a small saucepan, gently heat the coconut milk, maple syrup, and vanilla extract until nearly boiling. Pour over the chopped chocolate and let sit for 5 minutes. Using a metal spoon, gently stir until smooth.
Combine the hazelnut butter with the ganache and mix well. Place the ganache mixture into the fridge for at least 2 hours to set. You want the ganache to be firm before rolling.
Shape 1 tablespoon-sized portions of the chilled ganache into balls and press a whole hazelnut into the centre of each and roll again.
Coat the truffles in crushed hazelnuts and then optionally, dip in extra melted dark chocolate. I like to finish with a combination of both as the different textures look pretty together.
Chill the truffles in the fridge before serving, allowing them to firm up and for the chocolate to harden.
These homemade ferrero rochers make the perfect treat for the holidays and are a great homemade gift idea!
Storing and freezing instructions
These vegan ferrero rocher truffles will keep in the fridge in an airtight container for a couple of weeks (however I don’t know how they’d possibly last that long!). You can also freeze them as well, just make sure to thaw them in the fridge before serving for the best texture.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
Love the combination of chocolate and hazelnuts? Try these recipes:
Chocolate Hazelnut Bliss Balls
Chocolate Hazelnut Cupcakes (Vegan)
Dairy Free Classic Chocolate Brownies
Vegan Ferrero Rocher
Ingredients
- 1 ½ cups roasted hazelnuts plus 18 extra
- Pinch salt
- 220 grams vegan dark chocolate
- ½ cup coconut milk
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
For the coating:
- ¾ cup crushed hazelnuts for rolling
- 100 grams dark chocolate melted (optional)
Instructions
- Start by making a hazelnut butter. Add the roasted hazelnuts to a food processor and blitz for approximately 10 minutes, stirring regularly with a rubber spatula to scrape down the sides of the bowl, until the nuts are smooth and creamy. Depending on your food processor this step may take a little longer, just keep going until they reach the desired consistency. Add a pinch of salt to taste.
- Next make your ganache. Chop up chocolate into small pieces and place in a large, glass bowl.
- In a small saucepan, heat coconut milk, maple syrup and vanilla, stirring until just starting to simmer. You want it to be nearly boiling but not quite.
- Pour the hot coconut milk mixture over the bowl of chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth, shiny and creamy.
- To the ganache, add the hazelnut butter and mix well to combine. Place the bowl in the fridge for a minimum of 2 hours to set.
- Using a cookie scoop or spoon, scoop out 1 tablespoon amounts of the hardened ganache and roll into balls using your hands. If the chocolate starts to melt in your hands, place the scoops of ganache in the freezer for 5-10 minutes before rolling. Once rolled into balls, press a whole hazelnut into the centre and roll again to smooth out. Toss the chocolate truffles in crushed hazelnuts and optionally dip in the melted chocolate. Set aside in the fridge for the chocolate to harden before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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