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These homemade chocolate hazelnut truffles are rich, smooth, and coated in a crisp dark chocolate shell.
Made with simple, real ingredients like dark chocolate, hazelnut butter, and coconut cream, they deliver deep chocolate flavor without dairy or refined sugar.
They’re perfect for gifting, holidays, or a cozy night at home when you want something special — but intentional.
Homemade, cozy, no reservations needed.
Homemade, cozy, no reservations needed.You may also like my Vegan Banana Bread, Vegan Chocolate Mousse and Vegan Date Nut Roll.
Table of Contents
Why You’ll Love This Recipe
- Made with real ingredients
- Naturally dairy-free and vegan
- Deep dark chocolate flavor with a creamy center
- No baking required
- Great for make-ahead or gifting
This is indulgence with structure – rich but balanced, sweet but not overwhelming.
Texture & Flavor
- Center is smooth and rich from dark chocolate and hazelnut butter.
- The whole hazelnut adds structure and crunch.
- Rich chocolate shell that sets firm with a slight snap.
If you love dark chocolate desserts that feel elevated but not overly sweet, this is for you.
Ingredients You’ll Need
For the Truffle Filling
- 100g (3.5 oz) vegan dark chocolate (70% cocoa)
- ⅓ cup coconut cream (thick part of chilled coconut milk)
- 3 tbsp hazelnut butter (or almond butter)
- 2 tbsp maple syrup
- ½ tsp vanilla extract (optional)
- 10 whole hazelnuts
For the Chocolate Coating
- 150g (5.3 oz) vegan dark chocolate
- 1 tsp coconut oil
- 2 tbsp chopped hazelnuts
- ¼ cup crushed vegan cornflakes (optional for extra crunch)
Why This Recipe Works
- Dark chocolate gives structure and depth.
- Coconut cream keeps the center smooth and firm when chilled.
- Hazelnut butter enhances the classic Ferrero flavor.
- A whole hazelnut inside creates texture contrast.
- The outer shell sets with a clean snap.
It’s simple but layered – exactly what makes homemade chocolate feel elevated.
How To Make Vegan Ferrero Rocher
1. Melt the Chocolate
Melt the dark chocolate using a double boiler. Stir in coconut cream, hazelnut butter, maple syrup, and vanilla until smooth.
2. Chill
Cover and refrigerate for at least 4 hours or until firm enough to scoop.
3. Shape
Scoop about 1 tablespoon of mixture. Press a whole hazelnut into the center and roll into a ball.
4. Add Crunch
Roll in crushed cornflakes and chopped hazelnuts if using.
5. Coat
Melt the remaining chocolate with coconut oil. Dip each truffle until fully coated.
6. Set
Place on parchment and allow to set at room temperature or refrigerate briefly.
Texture & Flavor Notes
The center is creamy and chocolate-forward with natural sweetness from maple syrup.
The shell firms up with a slight snap.
If you prefer deeper flavor, use 85% dark chocolate for a more intense profile.
Storage & Make-Ahead
- The filling can be made 1–2 days ahead.
- Store in an airtight container in the fridge up to 1 week.
- Can be frozen up to 2 months, but texture is best fresh.
Substitutions & Variations
Extra protein → Stir 1 tbsp unflavored plant protein powder into the filling.
No hazelnut butter → Use almond or cashew butter.
Nut-free option → Use sunflower seed butter and omit whole hazelnuts.
Lower sugar → Use sugar-free dark chocolate and skip maple syrup (texture may be firmer).
Frequently Asked Questions
Yes. Use thick cashew cream or oat cream.
Yes, if not strictly vegan – use high-quality dark chocolate.
Absolutely. These store well and are great for gifting.
These chocolate hazelnut truffles aren’t meant to copy the original — they’re a homemade version made with better ingredients, deeper chocolate flavor, and full control over sweetness.
Simple. Intentional. Rich without being overwhelming.
Perfect for gifting, sharing, or keeping in the fridge for when you want something chocolatey and satisfying.
Tried this recipe? Leave a star rating and comment below!
Vegan Ferrero Rocher
Ingredients
For the Truffles
- 3.5 oz 100g vegan dark chocolate (70% cocoa)
- ⅓ cup coconut cream, thick part of chilled coconut milk
- 3 tbsp hazelnut butter, or almond butter
- 2 tbsp maple syrup
- ½ tsp vanilla extract, optional
- 10 whole hazelnuts
For the Chocolate Coating
- 5.3 oz 150g vegan dark chocolate
- 1 tsp coconut oil
- ¼ cup crushed vegan cornflakes, optional, for crunch
- 2 tbsp chopped hazelnuts
Video
Instructions
Melt the Chocolate
- Use a double boiler to gently melt the dark chocolate. Once melted, stir in coconut cream, hazelnut butter, maple syrup, and vanilla. Mix until smooth.
Chill the Mixture
- Cover and refrigerate for at least 4 hours or overnight until firm enough to scoop.
Shape the Truffles
- Scoop about 1 tablespoon of mixture. Press a whole hazelnut into the center and roll into a smooth ball.
Add Crunch
- Roll each ball in crushed cornflakes and chopped hazelnuts for texture.
Prepare Chocolate Coating
- Melt remaining dark chocolate with coconut oil until smooth.
Coat the Truffles
- Dip each truffle into melted chocolate to fully coat. Place on a parchment-lined tray.
Set
- Let set at room temperature or refrigerate for 10–15 minutes until firm.
Notes
If the mixture feels too soft after chilling, refrigerate longer or briefly freeze for 15–20 minutes before shaping. Protein-Boosted Option
For a higher-protein version, add 1–2 tablespoons unflavored or chocolate plant-based protein powder to the truffle mixture. If needed, add 1 tablespoon extra coconut cream to maintain a smooth consistency. Low Sugar Option
Replace maple syrup with powdered monk fruit sweetener or erythritol to reduce sugar content. Nut-Free Option
Use sunflower seed butter and omit the whole hazelnut center. Storage
Store in an airtight container in the refrigerator for up to 7 days. Best enjoyed chilled. Freezing is possible for up to 2 months, though texture may slightly change. Flavor Upgrade
Add a pinch of sea salt to the melted chocolate coating for a salted dark chocolate finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
