Vegan Ferrero Rocher (Gluten Free Hazelnut Truffles)
Today we are making Vegan Ferrero Rocher (Gluten Free Hazelnut Truffles)! Ferrero Rocher is more than just a chocolate—it’s a symbol of indulgence, luxury, and that irresistible crunch that makes it so iconic. Wrapped in its signature gold foil, Ferrero Rocher is a treat that blends the finest elements of chocolate, hazelnuts, and a creamy filling into a bite-sized sphere of perfection. This beloved confection has a universal appeal, often associated with celebrations, gift-giving, and those moments when you just want to treat yourself to something truly special.
What sets Ferrero Rocher apart is its unique layering. It starts with a whole roasted hazelnut, encased in a creamy hazelnut filling, all surrounded by a delicate wafer shell. This is then coated in milk chocolate and sprinkled with chopped hazelnuts, creating a harmonious blend of textures and flavors. Each bite is a journey, from the crisp outer shell to the smooth, nutty center—a combination that’s hard to resist.
However, for those who follow a vegan lifestyle, traditional Ferrero Rocher is off-limits due to its use of dairy milk in the chocolate coating and the creamy filling, as well as the potential inclusion of other non-vegan ingredients. But don’t worry! With this recipe for Vegan Ferrero Rocher, you can enjoy all the decadent flavors and textures of the original, without compromising your values. These gluten-free hazelnut truffles capture the essence of Ferrero Rocher, reimagined with plant-based ingredients that are just as delicious and satisfying.
Why You’ll Love These Vegan Ferrero Rochers
Easy to Make: Despite their gourmet appearance, these truffles are surprisingly simple to make at home. The recipe involves just a handful of straightforward ingredients: crunchy roasted hazelnuts, creamy dairy-free chocolate, and a touch of sweetness. There’s no need for complex techniques or special equipment—just a few steps to roll, chill, and coat your truffles. This means you can achieve that high-end confectionery quality without spending hours in the kitchen. Plus, the recipe is quite forgiving, making it accessible even for those new to vegan or gluten-free baking.
Perfect for Sharing (or Not!): These truffles are not only visually impressive but also make for a delightful gift or party treat. Their elegant, gold-like appearance is sure to catch the eye of any guest, adding a touch of sophistication to any occasion. Whether you’re hosting a dinner party, attending a potluck, or simply wanting to surprise someone special, these truffles are a thoughtful and delicious choice. And let’s face it—sometimes you might want to keep them all to yourself. With their rich, satisfying flavor and smooth texture, they’re perfect for enjoying with a cup of coffee or as a sweet end to your day.
Substitutions
Hazelnuts: You’ll need a lot of raw hazelnuts for this recipe, which we will roast in the oven before using in this recipe. Do not substitute with another nut, since hazelnuts are the key ingredient in this truffle!
Full-Fat Coconut Milk: Look for full-fat, canned coconut milk. Not reduced-fat and not carton milk! The truffles will not form well without this. Thai Kitchen is one of my favorite brands for this.
Chocolate Chips: Check the ingredient label to make sure the chocolate is vegan. There should not be milk powder or dairy products in the chocolate (even though the chocolate brands you’ll find at many grocery stores may not say vegan on the label specifically, they can still be vegan if they don’t have animal products used).
Use semisweet chocolate for best results. Either a chocolate bar, chocolate chunks or chocolate chips will all work because you will be melting the chocolate on the stovetop anyways.
Vanilla Extract: This is optional, but vanilla is always a great addition for added flavor. Opt for pure vanilla extract that doesn’t have added color or caramel dye.
Vegan Ferrero Rocher Recipe Notes
- Ensure no water or steam gets into the chocolate, as this can cause it to seize and become grainy
- Melting chocolate slowly over gentle heat prevents it from burning or becoming too thick. Don’t up the heat on the stove, as this won’t help it melt faster.
- If you’re not using the hazelnuts right away after roasting, store them in an airtight container in the fridge for longer freshness.
More Recipes You’ll Love
Thick & Decadent Chocolate Pudding
Sweet Potato Chocolate Pudding
If you make these Vegan Ferrero Rochers, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Ferrero Rocher (Gluten Free Hazelnut Truffles)
Equipment
- Small stovetop pot
- Heatproof bowl
- Baking Sheet
- Kitchen Towel
Ingredients
For the Truffles
- 2 cups raw hazelnuts
- ½ cup full-fat coconut milk
- 1 cup vegan semisweet chocolate chips
- ¼ tsp pink salt
- 1 tsp vanilla extract
To Roll the Truffles (with your hands)
- refined coconut oil (it should not smell like coconuts)
For the Coating
- 1 cup vegan semisweet chocolate chips melted
- 1 cup raw hazelnuts roughly chopped
Instructions
To Roast the Hazelnuts
- Preheat the oven to 350°F.
- Spread the hazelnuts in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast the hazelnuts for 10 to 15 minutes. Stir them every 5 minutes to ensure even roasting.
- The hazelnuts are ready when they turn golden brown and you can smell their aroma. Be careful not to over-roast them, as they can quickly burn.
- Let them cool for a minute, then transfer them to a clean kitchen towel.
- Fold the towel over the hazelnuts and rub them together. The friction will help loosen and remove most of the skins.
- Allow the hazelnuts to cool completely before using them.
To Make the Filling
- While the hazelnuts are cooling, in a small saucepan heat the coconut milk over medium heat until it just begins to simmer. You want it hot, but not boiling.
- Place the chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate chips, ensuring they’re fully submerged. Let it sit for 2-3 minutes to allow the chocolate to melt.
- After the chocolate has melted, stir the mixture until it’s smooth and glossy.
- Cover the bowl and refrigerate for about 2 hours, or until the ganache is firm enough to scoop.
- Once the ganache has set, use a spoon or melon baller to scoop out 12 evenly-sized portions.
- Grease your hands with a little bit of refined coconut oil before rolling each portion into a ball using your hands. Refined coconut oil is greasy enough so that the mixture is not sticking all over your hands, and it also won't leave a coconut aftertaste.
To Melt the Chocolate
- Fill a saucepan with about 1-2 inches of water, making sure the water level is low enough that it won’t touch the bottom of the bowl when placed on top.
- Place the heatproof bowl on top of the saucepan, ensuring it fits in without touching the water.
- Place the saucepan over medium heat and bring the water to just a simmer.
- Place the chocolate for the coating into the heatproof bowl. Let it sit for a minute or two to allow it to melt.
- As the chocolate starts to melt, use a spatula to stir it around gently.
- Once the chocolate is completely melted and smooth, carefully remove the bowl from the saucepan. Be cautious of any heat that may escape as you lift the bowl.
To Put It All Together
- Use a fork to take each ball and dip it in the chocolate mixture.
- Then, roll each ball in the hazelnuts until the exterior is coated.
- Repeat for all the truffles. Place them on wax paper on a cookie sheet for 20 minutes in the refrigerator.
- After 20 minutes, the chocolate should be hardened. Bring the truffles to room temperature before serving, before placing back in the refrigerator for storage. Enjoy!
Notes
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Storage
- Store in an airtight container lined with wax paper, in the refrigerator for up to one week. Make sure to store them side by side and not on top of one another, unless the layers are separated by wax paper or parchment paper.
