This post may contain affiliate links. Please read our disclosure policy.
These Vegan Ferrero Rocher Truffles are Rich, chocolatey, and crunchy. They are perfect for those on a dairy-free, vegan, or refined sugar-free diet. Plus, they come together in just a few simple steps! Looking for more vegan desserts? You may also like my Vegan Banana Bread, Vegan Chocolate Mousse and Vegan Date Nut Roll.
Why This Recipe Stands Out
- Vegan Alternative: Unlike store-bought Ferrero Rocher, these are dairy-free, refined sugar-free, and made with real ingredients.
- Budget-Friendly: No expensive ingredients, (regardless the price of chocolate these days), just pantry staples!
- Quick & Easy: Just a little melting, mixing, rolling, and chilling. No complicated techniques! They are also fun to make. Make sure you use gloves.
- Special Diet-Friendly: Perfect for vegan, dairy-free, and gluten-free eaters (with easy substitutions).
- Better than Store-Bought: Nice chocolate flavor, nutty crunch, and a smooth center with simple ingredients.
Ingredients – What You Need
For the Truffles:
- 100g vegan dark chocolate (70% cocoa)
- ⅓ cup coconut cream (or the 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:
- ¼ cup crushed vegan cornflakes (optional)
- 2 tbsp chopped hazelnuts
- 150g dark vegan chocolate, melted with 1 tsp coconut oil
Why This Recipe Works
Simple Ingredients: No fillers and preservatives – just real chocolate, nuts, and natural sweeteners.
Great Texture: A smooth, creamy center with a crunchy shell – just like the classic!
No-Bake & Foolproof: No complicated baking/pastry chef skills needed.
Naturally Dairy-Free & Vegan: A delicious treat every chocolate lover can enjoy.
Substitutions & Variations
No hazelnut butter? Use almond butter or cashew butter.
Want a richer taste? Use 85% dark chocolate for a deeper flavor.
No coconut cream? Swap with oat cream or thick cashew cream.
Gluten-free option? Skip the cornflakes or use gluten-free cereal.
Step-by-Step Instructions
- Melt the Chocolate: Use a double boiler to melt the chocolate, then stir in the coconut cream, hazelnut butter, maple syrup, and vanilla. Stir until smooth.
- Chill the Mixture: Cover and refrigerate for at least 4 hours or overnight until firm.
- Shape the Truffles: Scoop out 1 tablespoon of the mixture, press a whole hazelnut into the center, and roll into a ball.
- Add Crunch: Roll each truffle in crushed cornflakes and chopped hazelnuts for texture.
- Coat in Chocolate: Melt the remaining dark chocolate with coconut oil, then dip each truffle to fully coat.
- Set & Enjoy: Place the coated truffles on a parchment-lined tray and let them set. Enjoy once firm!
Storage & Make-Ahead Tips
- Make-Ahead: You can prepare the truffle mixture a day or two ahead and roll them when ready.
- Storing: Keep them in an airtight container in the fridge for up to 1 week.
- Freezing: Store in the freezer for up to 3 months – let them thaw in the fridge before eating. I personally don’t recommend freezing these.
Frequently Asked Questions
- Can I make this without nuts? Yes! Swap the hazelnut butter for sunflower seed butter and omit the whole hazelnut.
- Can I use regular chocolate? If you’re not strictly vegan, yes—but make sure it’s high-quality for the best taste.
- Can I double the batch? Absolutely! Just store extra truffles in the fridge or freezer.
Tried this recipe? Leave a star rating and comment below!
Vegan Ferrero Rocher
Video
Ingredients
- For the Truffles:
- 3.5 oz vegan dark chocolate (70% cocoa), 100g
- ⅓ cup coconut cream, or the thick part of a chilled can of 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:
- ¼ cup crushed vegan cornflakes, optional
- 2 tbsp chopped hazelnuts
- 5.3 oz vegan dark chocolate, melted with 1 tsp coconut oil, 150g
Instructions
- Melt the Chocolate:Use a double boiler to gently melt the dark chocolate. Once melted, stir in the coconut cream, hazelnut butter, maple syrup, and vanilla extract. Mix until smooth.
- Chill the Mixture:Cover and refrigerate for at least 4 hours or overnight until firm.
- Shape the Truffles:Scoop out 1 tablespoon of the chilled mixture and place a whole hazelnut in the center. Roll into a ball, ensuring the hazelnut stays inside.
- Add Crunch:Roll each ball in crushed cornflakes and chopped hazelnuts for extra texture.
- Melt the Chocolate Coating:Melt the remaining dark chocolate with coconut oil over a double boiler.
- Coat the Truffles:Dip each truffle into the melted chocolate, ensuring it’s fully coated. Place on a parchment-lined tray.
- Set & Enjoy:Let the chocolate set at room temperature or refrigerate for 10–15 minutes until firm. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
