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A small stack of my vegan ferrero rocher truffles on a white plate. One of them has been sliced open, revealing a hazelnut in the centre.
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5 from 2 votes

Vegan Ferrero Rocher Truffles (Gluten Free)

These easy vegan ferrero rocher truffles are soft and full of delicious hazelnut flavors. If you love a copycat recipe here is a yummy one. 
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: Ferrero Rocher Truffles
Diet: Gluten Free, Vegan
Servings: 12 Truffles
Calories: 241kcal
Author: DJ

Ingredients

Filling:

  • 100 g vegan dark chocolate chopped
  • 120 g full fat coconut milk* the thick part on top (see notes)
  • 100 g hazelnut butter
  • 0.25 teaspoon salt
  • 2 teaspoons maple syrup
  • 12 hazelnut kernels skinless
  • 80 g finely chopped hazelnuts

Chocolate coating:

  • 150 g vegan dark chocolate chopped
  • 2 teaspoons hazelnut butter
Metric - US Customary

Instructions

Preparation:

  • Line a small baking tray with parchment paper. Set aside for later.

Make the truffles:

  • Place the chopped chocolate to a heatproof bowl. Add the coconut milk to a saucepan over a medium-low heat until it is simmering. Pour the heated coconut milk onto the chocolate and then leave the mixture to sit for a few minutes.
  • Stir the chocolate with a wooden spoon then add the hazelnut butter, salt, maple syrup. Stir again until it’s nice and smooth.
  • Let the chocolate mixture cool, then place it into the freezer for 30 minutes to solidify.
  • Immediately, scoop the hardened chocolate with a tablespoon or a small cookie scoop and roll into balls with your hands. They should be about the size of ping pong balls. Press a hazelnut kernel into the center of each ball then roll each truffle in the chopped hazelnuts.
  • Place the balls into the freezer on the lined baking tray for 2 hours.

Make the chocolate coating:

  • Line a baking tray with parchment paper. Add the chocolate and hazelnut butter to a heatproof mixing bowl over a pan of almost boiling water. Stir regularly over a medium-low heat until the mixture has melted fully.
  • Dip each of the truffles into the melted chocolate mixture then place them onto a cooling rack covered with parchment paper to set at room temperature.
  • Allow the vegan Ferrero Rocher truffles to defrost and enjoy.

Video

Notes

  • Instead of rolling the truffle balls into the chopped hazelnuts and then subsequently dipping them in chocolate, you can add the hazelnuts after dipping. This is for people who prefer to have the hazelnuts on the outside of the chocolate.
  • If your hazelnuts aren't already skinless then here's what you need to do to remove them. Toast your hazelnut skins inside the oven so that they can roast. Next, cover the hazelnuts inside a clean tea towel so that they can steam. This will take roughly 5-7 minutes. To finally remove the skins, rub the nuts with the towel.
  • Refrigerate the coconut milk can overnight so that it can thicken.

Nutrition

Calories: 241kcal | Carbohydrates: 14g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 52mg | Potassium: 142mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg