Vegan Ferrero Rocher
These homemade Vegan Ferrero Rocher truffles are rich, creamy, and coated in a crunchy chocolate shell. Made with simple, real ingredients, they’re naturally dairy-free and easy to make. Includes an optional protein-boosted variation.
Servings: 10
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
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.
Video
Notes
Texture Tip
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.
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
Calories: 230kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 258mg | Fiber: 4g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg
