You guys, we finally did it.
After searching for, forever, for a vegan ferrero rocher copy-cat recipe that we enjoyed & coming up short every single time, we have created our own version that rivals the real deal.
We truly believe that this recipe brings out every bit of the creamy, crunchy, classic hazelnut & chocolate treat while using healthier, & more nutrient dense, ingredients than the highly processed versions you’d find in the store.
It took a while, but we think that we have perfected our version for you to make at home!
These bite sized treats are as easy as:
Roasted hazelnuts & chocolate are a match made in heaven, and we made sure that this recipe brought those flavours to the table in amounts that pack a true punch. We weren’t here to create some type of Ferrero Rocher fake, we wanted the real deal!
But don’t just take our word for it, for this one we got the approval of our non-vegan friends! Most have even claimed that these bliss balls are better than the originals, & healthier at that (ohhhhh yaaaaa)!
What’s your favourite candy bar from before your vegan days? Let us know on instagram at @lavenderandlavish and don’t forget to tag us in your photos if you remake these incredible Ferrero Rocher’s or any of our other recipes!
RECIPE: Makes 8 Chocolates.
Vegan Ferrero Rocher
- 3/4 cup Hazelnuts, roasted
- 1/4 cup Coconut Cream
- 1 1/2 cup Dark Chocolate Chips
- 16 Dates, soaked
- Sea Salt, pinch
- 1/4 tsp Vanilla Extract
- 1 tbsp Cocoa Powder
- 2 tsp Coconut Oil
- 1/4 cup Puffed Quinoa
15 minutes prep, 15 minutes roasting, 10 minutes to set in the fridge.
- Roasted Hazelnuts: Begin by preheating your oven to 275, roast all of the hazelnuts on a baking tray for 15 minutes or until golden and aromatic. After they have cooled a bit rub them gently between a clean dish cloth to easily remove the skins.
- Raw Dough: Next blend up 1/2 cup of the roasted hazelnuts until they are a rough flour consistency.
- Add to the blender 16 dates, a pinch of sea salt, 1 tbsp of cocoa powder, and 1/4 tbsp of vanilla extract. Blend this until everything comes together in a raw “dough” ball.
- Roll out the dough between two sheets of parchment paper, then once it is about 1/2 inch thick use a small/medium sized cookie cutter to cut circles out of the dough (you can re-roll the excess parts until you have 8-9 equal sized circles).
- In the centre of each circle place one roasted hazelnut.
- Ganache: Warm up 1/4 cup of coconut cream in the microwave until hot to the touch (about 30 seconds to 1 minute). Add to this 1 cup of chocolate chips and stir until completely melted. Set this in the fridge for about 5 minutes or until it has firmed up into a creamy ganache.
- Place a dollop (about 1 tsp) of the chocolate ganache onto the roasted hazelnuts that you previously put into each of the 8 raw dough circles. You won’t use all of the ganache for this recipe, but we found it hard to make a smaller batch that turned out properly. Store the excess in the fridge and use for chocolate truffles or as a topping to a vegan cheesecake!
- Fold the edges of each circle together, encompassing the hazelnut and ganache into the dough ball, roll between your hands until the edges stay together (this doesn’t have to be perfectly round, it will be covered in hazelnuts later).
- Crunchy Layer: Roll each dough ball in a bowl of 1/4 cup puffed quinoa, you want each ball fairly coated. The quinoa should stick easily to the raw dough, if it does not feel free to wet the dough a tiny bit with wet fingers to make it more sticky.
- Crushed Hazelnut Chocolate Shell: In increments on 20 seconds, melt down 1/2 cup of dark chocolate chips in the microwave, add to this 2 tsp of coconut oil to make a runny chocolate sauce. To this sauce add 1/4 cup of roughly chopped hazelnuts, you can use a blender or food processor to chop the nuts but we find that a knife works best to get the realistic ferrero look.
- Roll each chocolate ball into the chocolate and hazelnut sauce until completely covered, add a few more crushed hazelnuts overtop and allow to set in the fridge for 5 minutes or until the shell has fully firmed.
- Keep these in the fridge for up to 4 days, do not keep in the freezer as it will ruin the texture of the chocolate ganache.