Vegan Ferrero Rocher

114

Vegan Ferrero Rocher

This easy and super delicious homemade chocolate hazelnut truffle recipe will impress your family and friends, who won't be able to tell the difference from the original Ferrero Rochers!
Servings 25 pralines
Prep Time 15 minutes
Freezing time 45 minutes
Total Time 1 hour

Equipment

  • Blender
  • Food processor
  • Silicon spatula
  • Mixing bowl
  • Double boiler (or saucepan & heat proof bowl/pan)
  • Freeze-proof Tupperware

Ingredients

Pralines

  • 100 g vegan dark chocolate chips
  • 100 ml cashew cream see notes
  • 115 g hazelnut butter see notes
  • 2 tbsp maple syrup
  • 1/8 tsp vanilla powder
  • 1/8 tsp salt
  • 25 kernels hazelnut

Coating

  • 120 g vegan dark chocolate chips
  • 100 g hazelnuts chopped
  • 1 tbsp coconut oil refined

Instructions

  • Prepare the cashew cream and hazelnut butter as per the recipe notes. Melt the chocolate for the pralines over a double boiler. Note: if you don't have a double boiler, you can place a heat proof bowl or frying pan over a saucepan of boiling water and add the chocolate to this instead.
  • Place all the praline ingredients (except the hazelnut kernels) in a mixing bowl and combine well until it forms a smooth liquid/paste (the consistency will depend on the ingredients used, but isn't too important as you'll be freezing it to stiffen it anyway). Place into a sealed freeze-proof container and put into the freezer for about 30 minutes until it hardens enough to be able to roll into balls.
  • Once the praline has set, lift out of the freezer and scoop out 1/2 tablespoon sized portions. Push a hazelnut kernel into the middle and roll into balls. Repeat this until you have around 25 pralines (don't worry if it makes slightly more or less). Then, coat each of the pralines in some of the chopped hazelnuts (make sure to keep half of them for the outside coating). Place back into the container and put back into the freezer whilst you make the chocolate for the coating.
  • Repeat the double boiler step with the chocolate for the coating, adding the coconut oil this time to make a slightly runnier chocolate. Lift the pralines out of the freezer and coat each one in the chocolate. Finish by sprinkle some extra chopped hazelnuts around the outside of each one. Finally, place back in the freezer for about 10-15 more minutes to set the chocolate. Enjoy!

Notes

Cashew cream: Blend 1 part cashews to 1 part water in a high speed blender for about 1 minute until combined well. 1 cup water and 1 cup cashews will yield about 350ml. You could also sub this with coconut cream instead.
Hazelnut butter: Place the hazelnuts in the food processor and pulse on high for around 5 minutes until it turns into a smooth liquid. You may need to stop from time to time and scrape down the sides of the food processor.
Calories: 120kcal
Course: Dessert, Snack
Cuisine: Italian
Keyword: Birthday, Chocolate, Comfort Food, Gluten-free, Quick & Easy, Vegan

Nutrition

Calories: 120kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 39mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

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