Vegan Ferrero Rochers

INGREDIENTS (Makes 12 truffles) 

  • 180g dark chocolate, chopped
  • 80ml vegan cream (Alpro or Oatly) 
  • 90g smooth almond butter 
  • 1 tbsp maple syrup 
  • ½ tsp vanilla
  • Pinch of sea salt 
  • 12 whole hazelnuts, plus 60g hazelnuts for the coating, chopped
  • 1 tsp coconut oil

METHOD 

  1. Melt 80g of the chocolate in a heatproof bowl over a pan of water (don’t let the bowl touch the water) on a low heat. 
  2. Add the vegan cream, almond butter, maple syrup, vanilla and pinch of salt and mix well until all combined into one smooth mixture. 
  3. Place this mixture in the freezer for a few hours until it hardens, or leave it in the fridge overnight. 
  4. Using a teaspoon, scoop out the hardened mixture and roll into a ball using your hands. 
  5. Place one whole hazelnut into the middle of the ball and roll in your hands again to make sure it’s completely covered. 
  6. Roll each truffle on a plate of finely chopped hazelnuts until it’s completely coated.
  7. Repeat until the mixture is finished and then place the truffles in the freezer for 15 minutes 
  8. Meanwhile, melt the other 100g of chocolate with the coconut oil (over a pan of water or in the microwave on a low heat), to use for the chocolate shell. 
  9. Remove the truffles from the freezer and use a toothpick or skewer to dip each ball into the melted chocolate. 
  10. Leave on a wire rack with a tray underneath to catch any chocolate drips until the chocolate has hardened. 
  11. Store in a sealed container in the fridge and enjoy!

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