How to make Easy & Healthy Vegan Ferrero Rocher Truffles
If you have a sweet tooth, but you also don’t want to eat pounds of processed sugar, make these! This recipe creates the most delicious yet healthy hazelnut truffles. They’re also surprisingly easy to make, which I know we all can appreciate. These vegan Ferrero Rocher truffles need to be on your list of recipes to make this week!
So, what exactly is Ferrero Rocher?
Ferrero Rocher candies are essentially hazelnut chocolate truffles. They have a whole roasted hazelnut in their center, are encased in a thin wafer, and coated in milk chocolate and chopped hazelnuts. They are a chocolate-nut lover’s dream!
Let’s talk about my healthy version!
This recipe is one place where I feel like I need to say, “Don’t knock it until you try it!” Because the ingredients are going to shock some of you, I am sure of it. But you have got to trust me because I would never post a disgusting recipe, haha.
First, I blend together avocados, Orgain’s creamy chocolate fudge protein powder (which is my absolute favorite protein powder!), cocoa powder, pure maple syrup, vanilla extract, and a pinch of salt. I KNOW the avocados, and maybe even the protein powder, may sound insane to some of you. But trust me! You cannot taste the avocados whatsoever! You can taste the protein powder a tad, but I love the way mine tastes.
I then stick a whole roasted hazelnut inside each portion of truffle batter, roll them into balls, and then crust them in crushed hazelnuts. Lastly, I coat them in a thin layer of melted stevia-sweetened dark chocolate. The one element I decided to skip in my recipe was the thin wafer shell. I felt like it would have been pretty unrealistic to make and far too time-consuming. I don’t think it is a deal-breaker to have skipped it, though!
What do these healthy vegan Ferrero Rocher truffles taste like?
These vegan Ferrero Rocher truffles are super chocolatey, perfectly sweet, and very luscious. They have a lovely crunch from the hazelnuts and a nice bite from the chocolate shell on the outside. These truffles ALWAYS kick my sweet tooth to the curb, but they don’t make me feel gross after eating them since I use healthier ingredients.
Want MORE healthy yet incredible tasting sweet treat recipes!? Check these out!
- Healthy Dark Chocolate Vegan Hobnobs
- Delicious Healthy Vegan Chocolate Pudding
- Easy, Healthy, & Delicious Vegan Turtle Candies
- Healthier Caramel Apple Popcorn
This recipe post is NOT sponsored; however, if you purchase through Orgain’s website, you can use the code GARDENGRUB30 at checkout for 30% off your ENTIRE FIRST order! I highly recommend giving the creamy chocolate fudge protein powder a try, as it is my favorite!
If you give these healthy vegan Ferrero Rocher truffles a try, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to make Easy & Healthy Vegan Ferrero Rocher Truffles
- 1 cup roasted hazelnuts, coarsely chopped
- 22 roasted WHOLE hazelnuts (1 per Ferrero Rocher)
- 2 avocados, ripe, but firm
- 3/4 cup favorite chocolate protein powder (I use Orgain's Creamy Chocolate Fudge Protein Powder)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup, 100% pure
- 1 1/2 tsp vanilla extract, 100% pure
- 1/4 tsp kosher salt
- 1/4 cup + 2 tbsp dark chocolate chips (I use Lily's Dark Chocolate Stevia-Sweetened Baking Chips)
- 2 tbsp coconut oil
How to Roast & Prepare the Hazelnuts
- If you cannot find whole roasted hazelnuts, place them on a baking sheet and bake them on the middle oven rack in a preheated oven of 350 degrees Fahrenheit for 8 to 10 minutes or until lightly golden brown. Then, if you purchased the hazelnuts with the "skin" on, rub the cooled down nuts in between your hands to easily remove it.
- Set 22 of the hazelnuts to the side for stuffing later on, and place the other 1 cup into a food processor. Blend/pulse the nuts until they're ROUGHLY chopped. DO NOT over pulse! The final texture of the nuts should resemble relatively small pebbles. Place them in a wide, shallow bowl and set it to the side. Now, move on to make the chocolate batter.
- To a blender, add the avocados, protein powder, cocoa powder, maple syrup, vanilla extract, and kosher salt. Blend until extremely smooth. With a rubber spatula, scrape down the blender's sides and the mixture as necessary to ensure the ingredients are thoroughly combined.
- Line a large baking sheet with parchment paper.
- Scoop out tablespoon portions of the batter and place them on the prepared baking sheet. When measuring out the batter, level it off, so it is flat; do not do a heaping spoonful. Depending on the size of your avocados, you will get about 20 to 22 portions. *YES, this mixture is VERY soft right now, but it will firm up in the freezer later on.
- Press a whole roasted hazelnut into the middle of each scoop of batter.
- Now, place the sheet pan of batter into the freezer for 30 minutes so it can chill and firm up.
- Once the batter has chilled, take ONE out of the freezer at a time, and roll it QUICKLY in your hands to create a smooth ball, making sure to enclose the hazelnut in the center. If the truffle is still too messy and melty while you're rolling it, place it back in the freezer for a bit longer.
- Now, coat it in the crushed hazelnuts, pressing the nuts onto the ball to adhere them well. You may need to slightly re-roll it again, with the nuts on it, to make it perfectly round.
- Place the crusted ball back into the freezer and repeat the last two steps to all of the batter's remaining portions in the freezer. (The reason I hold them all in the freezer while rolling one out is that it makes rolling them a lot less messy!) Now, move on to make the chocolate coating!
- Add about an inch of water into a small saucepot and place it over medium-low heat. Rest a small glass bowl on top. Do not allow the bottom of the bowl to touch the water; it should be resting just above it. (This is called a double-boiler.)
- Place the dark chocolate chips and coconut oil into the bowl. Stir occasionally to melt the chocolate until completely smooth. Then, turn the heat down to low.
- Line a large baking sheet with a piece of parchment paper.
- Now, place 1 ball at a time into the melted chocolate and gently turn it around to coat it thoroughly. Using the spoon, lift the chocolate covered ball and place it onto a fork hovering over the bowl. Allow the ball to drip off all of the excess chocolate first, and then put it onto the prepared baking sheet. ***Keep the bowl of chocolate in the pot over low heat and keep the other balls in the freezer while you are coating them.
- Once all of the Ferrero Rochers are coated in the chocolate, set them in the refrigerator to chill and firm up for 1 hour.
- Store these in an airtight container and hold them in the refrigerator. Alternatively, if you'd like the truffles' texture to be ultra-firm and fudge-like, you can keep them in the freezer.
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