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 pralines

Prep Time 15

Freezing time 45

Total Time 1

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

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