Vegan Ferrero Rocher

5 from 11 votes

I love making these lightened up vegan Ferrero Rocher truffles since they are a healthier twist on the classic treat. They are chocolatey, nutty, and so easy to prepare, and honestly they taste so close to the real thing. I prep them in 30 minutes and then the fridge finishes the rest, which makes them perfect for holidays or birthday parties. They are dairy free, vegan and gluten free so everyone in my family can enjoy them.

Prep Time30

Refrigeration Time8

Total Time8 30

Course: Dessert, Snack

Cuisine: American, Italian, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: bites

Calories: 128.6kcal

Author: Anjali Shah

Equipment

Ingredients

8 Pitted dates
¼ cup Almond meal
2 scoops Vanilla protein powder Choose your favorite variety, just make sure it's refined sugar free and 2 scoops is approximately 150-200 calories and 20-24 grams of protein
1 cup Hazelnuts
¼ cup Water
1 tbsp Chia seeds
1 tbsp Unsweetened cacao powder
3 tbsp Desiccated coconut
43 grams 80% dark chocolate About ½ a bar of chocolate

Instructions

Soak the dates in 1/4 cup of water for 10-15 minutes or until soft.
Roast the hazelnuts in the oven for 10mins at 350 degrees F.
Place the soft dates, the water used to soak the dates, roasted hazelnuts (leave a handful aside to place in the center of the balls), almond meal, protein powder, chia seeds and cacao powder in a food processor, then blitz and combine.
Roll mixture into balls, making sure to place a hazelnut in the center of each ball.
Coat balls in desiccated coconut. Place balls in the fridge to harden for 1 hour. Dip the balls in the melted chocolate. Refrigerate up to 8 hours or freeze to let the chocolate harden quickly. Serve cool.

Video

https://youtu.be/ymgykFXi_Dk

Notes

My #1 Secret Tip for making these hazelnut chocolate truffles is to soften the dates before blending. I always soak them in warm water until they are plump because it helps the food processor blend everything into a smooth and creamy base without any effort. When the dates are soft, the mixture comes together quickly and the truffles stay nicely firm.
Use the right tools: I use my food processor for this recipe because it breaks everything down into a smooth and even mixture that creates the creamy texture I want. If I use a high speed blender, I stop and scrape the sides a few times to help everything blend well.
Refrigerate to set the truffles: I do not wait the full 8 hours unless I want the firmest texture. Most days the truffles are ready for us after one or two hours in the fridge.
Set quicker: I mix the melted chocolate with a little coconut oil so the outer shell hardens faster. It also helps the truffles get that crisp bite on the outside while staying soft inside.

Nutrition