VEGAN FERRERO ROCHER
By 
Who doesn’t know and love those little chocolate bundles aka Ferrero Rochers? They have been one of my favorite childhood treats and I have very fond memories of finding them on my ‘sweet plate’ under the christmas tree every single year when growing up. After the recent successes of my Vegan Kinder Bueno and Vegan Magnum it was about time to tackle another classic: the Vegan Ferrero Rocher! 🙂 The goal was to create the same melt-in-your-mouth feel with a slight crunch that you get when biting into the real thing and – oh boy – did I deliver! With only 4 ingredients these chocolaty beauties came out perfectly!
| Prep Time | 10 |
| Cook Time | 150 |
| Servings |
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Ingredients
- 160g iChoc Super Nut
- ½ cup full fat coconut cream
- ½ cup hazelnut butter (you can make your own to save money)
- 1 cup roasted hazelnuts (1/2 whole + ½ chopped)
Ingredients
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Instructions
- ake the iChoc Super Nut chocolates and place them on a chopping board. In order to avoid big hazelnut pieces, chop the chocolate into small pieces to crunch the hazelnuts.
- Place the chopped chocolate into a bowl and melt over a water bath until smooth.
- Add in the coconut cream and hazelnut butter and stir until combined. Place the bowl into the freezer for minimum 2 hrs or until firm.
- Once firm, scoop out some of the mixture and roll in your hands into a small truffle (this is really messy but it'll be worth it). Take a hazelnut and press into the center of the truffle. Finally, roll the truffle in the chopped hazelnut pieces until completely covered and place on a lined tray. Repeat this step until the chocolate mixture is gone.
- Place the tray back into the freezer for another 30 minutes.
- Let the Vegan Ferrero Rochers defrost at room temperature for 5 minutes before serving. Store in the freezer for up to 1 month.