How are you all?
I don’t know about you, but saying goodbye to the year (!) that was January 2021 brought with it a lot of joy. Put it this way – we were not unhappy to close that door.
February, while still winter and therefore a little bit dark and dreary (we do live in the UK, after all!), is a much shorter month, and brings with it the promise of spring. The slightly lighter nights. The snowdrops shooting up from the ground. The birds singing in the trees.
There’s also pancakes, which is always a good thing in my book! And Valentine’s Day, for whoever celebrates.
These Vegan Ferrero Rocher Truffles are a healthier alternative to the classic chocolate treat. They’d make the perfect edible gift for your beloved – or for yourself! Because why not? I guarantee that you deserve it.
They are easy to make, created using store cupboard essentials and taste utterly addictive.
They’re also packed with antioxidants, healthy fats and plenty of vitamin E from the hazelnuts, which is perfect for giving you skin a bit of a post-winter boost!
Love and light,
Easy Vegan Ferrero Rocher Truffles
- Creates 12 truffles
- 1 cup pitted Medjool dates, soaked in boiling water for 15 minutes (reserve the water)
- 1 1/2 cups roasted, skinless hazelnuts
- 3 tbsp cacao powder (or more, to taste)
- 1-2 tbsp coconut flour
- 1 tbsp maple syrup
- Large pinch salt (to taste)
- 1 tsp vanilla extract
- For the filling –
- 12 whole roasted, skinless hazelnuts
- For the chocolate coating –
- 170g dark chocolate, finely chopped
- 2 tsp coconut oil
- 70g roasted, skinless hazelnuts, finely chopped
NB: For an even easier truffle, mix together 6.5 tbsp of vegan Nutella (search my archives for a homemade recipe!) with 9tbsp of ground hazelnuts, maple syrup to taste and a pinch of salt. Add coconut flour until you achieve a rollable texture, then stuff with a whole roasted hazelnut. Freeze before dunking in chocolate!
- Line a large tray with baking paper, then set aside.
- Drain your soaked dates (they should be very soft – soak for longer if they aren’t), reserving the date water. Add the dates to your blender, then blend until the dates have broken down and smooth and sticky. Add the date water – one tablespoon at a time – if needed, until the dates have broken down. I used 3 tablespoons of water.
- Blend your hazelnuts to a flour-like texture. Set aside.
- In a large mixing bowl, stir together ground hazelnuts, cacao, maple syrup, vanilla and salt. Stir in the date paste until well combined.
- Fold in the coconut flour, one tablespoon at a time, until the mixture is still fudgy but not too sticky. Roll into truffle shapes, inserting a whole hazelnut into the centre of each ball, ensuring they are hidden from view. Line on your tray and place in the freezer for 30 minutes.
- Once your truffles have firmed a little, melt the dark chocolate and coconut oil together in a bain marie, stirring smooth. Dip each truffle into the melted chocolate, then sprinkle over the finely chopped hazelnuts. Set back onto the tray until firm and set.
- Store in an airtight container or in the fridge until ready to eat.