Vegan Ferrero Rocher
Ingredients needed
3/4 cup whole hazelnuts + 12 nuts
1/4 cup hazelnut or almond butter
2 tbsp cacao powder
1 1/2 tsp vanilla extract
1 tbsp coconut oil, melted
2 tbsp maple syrup
Pinch of sea salt
Chocolate Mixture:
1/3 cup mini chocolate chips dairy-free
1 tsp coconut oil
2-3 tbsp hazelnuts chopped
Instructions
Heat the oven to 350F. Roast the 12 hazelnuts + a little extra for chopping for 15-20 minutes. Take out and let cool completely.
Add the remaining hazelnuts to the food processor. Pulse until coarse texture has been reached.
Add the remaining ingredients to the food processor. (Leave out the chocolate mix) Blend a few times until combined.
Mixture should be shapable and a little sticky.
Start shaping your balls by using approximately one 1 tsp mixture and roll carefully by hand.
Next place a roasted cooled hazelnut in the middle of the ball and seal the ball again.
Place all the balls on a parchment lined tray.
Make the chocolate mix: Add the vegan chocolate chips and 1 tsp coconut oil to a heat safe bowl. Heat water in a small pot and place the bowl with the chocolate on top of the pot. Bring the water in the to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.
Stir in the chopped roasted hazelnuts to the chocolate and stir with a spoon.
To the fun part: Dip each Ferrero Rocher ball into the chocolate to coat it from all sides.
Place on the parchment lined tray and set in the fridge until the balls firm up. You can also put them in the freezer for about 15 minutes. Enjoy!
