Vegan Rocher Ferreros

Ferrero Rocher, but gluten-free and vegan, like, whoa, are you ready!? 

These one-bite wonders are perfectly crispy, incredibly decadent, and are sure to wow anyone you serve them to! They taste just like the real thing, but maybe even more satisfying! 

If you try this recipe, let us know, and don’t forget to tag us. 

Here’s What You’ll Need

Filling Ingredients:

– 5 1/2 oz, coconut milk or coconut cream

– 4 oz, vegan chocolate, melted

– 1/4 cup, hazelnut butter

– 3 tbsp, maple syrup

– 1 tsp, vanilla extract

– 1/4 tsp, himalayan salt

– 15 hazelnuts, roasted

Coating Ingredients:

– 100 grams, roasted hazelnuts
– 7 oz, vegan chocolate, melted
– 1 tbsp, hazelnut butter

FILLING DIRECTIONS:

  1. Use the double boiler method to melt the vegan chocolate. Stir well to avoid any burning from occurring.
  2. Once melted, add the coconut milk in to heat as well.
  3. Allow the milk to sit for 2 – 3 minutes with the chocolate before stirring with a spatula until smooth.
  4. Add the hazelnut butter, liquid sweetener of choice, vanilla and salt to combine. Stir until completely smooth.
  5. Using a sphere mold, pipe or pour the chocolate mixture into the molds, filling them about 2/3 full.
  6. Add one whole hazelnut into the mold. Top with more chocolate filling. 
  7. Freeze for a minimum of 4 hours or until solid.

COATING DIRECTIONS:

  1. Melt the chocolate and hazelnut butter in a double boiler.
  2. Finely chop the remaining hazelnuts and set aside in a small bowl.
  3. Remove the solid truffles from the molds and place them on a sheet of parchment paper or a silicone mat.
  4. Roll the truffles in the melted chocolate and sprinkle the truffle with the chopped hazelnuts.
  5. Place the tray in the freezer and let it set approximately 5 minutes.
  6. Optional to dip the truffles a second time in the melted chocolate once set.
  7. Store the chocolates in an airtight container in the refrigerator.

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