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This is an overhead view of a white plate with chocolate truffles coated in chopped nuts. One candy is cut in half and inside is a hazelnut. The white plate is on a light grey surface with some whole hazelnuts off to the top left of the image. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Vegan Ferrero Rocher Chocolates

Vegan Ferrero Rocher candies are so easy to make at home! They are loaded with hazelnuts and chocolate and will be your new favorite treat!

Prep: 2 hoursCook: 0 minTotal: 2 hours
Servings: 8 candies 1x

Ingredients

Filling:

  • 1 cup vegan dark chocolate, chopped
  • 6 tbsp coconut milk
  • dash vanilla (or hazelnut extract if you can find it!)
  • 810 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

Instructions

  1. Chop the dark chocolate into small chunks and add to a medium mixing bowl.
  2. Heat the coconut milk in the microwave for 30-60 seconds or until hot. 
  3. 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).
  4. Place the ganache in the refrigerator to cool for 1-2 hours or until firm.
  5. One cooled, use a small cookie scoop or a tablespoon to scoop out a ball of the vegan chocolate ganache.
  6. Use your hands to press one whole hazelnut into the center of the chocolate ball.
  7. Pinch the ball closed around the hazelnut and then roll between your palms until the ball is round and smooth.
  8. Continue this process with each hazelnut until all the ganache is used up.
  9. Place the candies in the fridge until ready to coat.
  10. 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.
  11. 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.) 
  12. 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