Ingredients
Filling:
- 1 cup vegan dark chocolate, chopped
- 6 tbsp coconut milk
- dash vanilla (or hazelnut extract if you can find it!)
- 8-10 whole hazelnuts
Coating options:
Option 1:
- 1/2 cup vegan dark chocolate
- 1 tsp coconut oil
- 1/3 cup chopped hazelnuts
Option 2 (thinner coating + my preferred):
- 3 tbsp coconut oil, melted
- 5 tbsp cocoa powder
- 1 tbsp maple syrup
- 1/3 cup chopped hazelnuts
- Chop the dark chocolate into small chunks and add to a medium mixing bowl.
- Heat the coconut milk in the microwave for 30-60 seconds or until hot.
- Pour the heated coconut milk over the chopped chocolate and leave to sit for 5 minutes before stirring until completely smooth. (If the chocolate doesn’t completely melt, feel free to microwave the mixture for 20 second intervals until smooth).
- Place the ganache in the refrigerator to cool for 1-2 hours or until firm.
- One cooled, use a small cookie scoop or a tablespoon to scoop out a ball of the vegan chocolate ganache.
- Use your hands to press one whole hazelnut into the center of the chocolate ball.
- Pinch the ball closed around the hazelnut and then roll between your palms until the ball is round and smooth.
- Continue this process with each hazelnut until all the ganache is used up.
- Place the candies in the fridge until ready to coat.
- In a separate bowl, add the melted coconut oil, cocoa powder and maple syrup. Mix until combined and leave to sit for 5-10 minutes at room temperature or until the mixture just starts to thicken a bit.
- Take each chocolate ball and dip into the chocolate coating before placing on a piece of parchment paper and sprinkling generously with chopped hazelnuts. (For a more traditional ferrero rocher look, feel free to roll the ganache balls directly in the hazelnuts BEFORE coating with the chocolate, but it’s a bit more challenging to get the hazelnuts to stick properly.)
- Leave to cool in the fridge for 10-15 minutes or until the chocolate is set + enjoy! Any leftovers should be kept in the fridge or freezer.
Tips
These can also be coated with simple melted vegan chocolate with a tsp of coconut oil added. It’s just a thicker style coating!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
Nutrition Info:
- Serving Size: 1 candy
- Calories: 127
- Sugar: 3.3g
- Sodium: 4mg
- Fat: 11.8g
- Saturated Fat: 7.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.2g
- Fiber: 1.8g
- Protein: 1.8g
- Cholesterol: 0mg
© The Toasted Pine Nut