This easy vegan chocolate hazelnut truffles recipe is a healthier and homemade version of the original Ferrero Rocher Pralinés but it’s as delicious!
Indulge yourself with this homemade Vegan Ferrero Rocher recipe – a healthier version of the original but are absolutely scrumptious! Make these decadently nutty balls of chocolate-y goodness using only 9 ingredients and a few simple steps. You will be surprised with how easy it is to make and would wonder why you ever bought them off the shelves before.
These truffles are crunchy on the outside from the hazelnut coating and chocolate glaze while the inside is filled with a creamy and smooth chocolate ganache and hazelnut butter mix! You get all these textures and flavors packed in one scrummy bite-sized package!
What are Chocolate Truffles?
A chocolate truffle is a sweet treat made of ganache filling that got its name due to its physical resemblance with the edible fungi-Truffles. However, that is where the similarity stops. While the latter is a savory tuber usually used for gourmet cooking, chocolate truffles are usually served as desserts or sweet snacks.
What is a Vegan Ferrero Rocher made of?
While the traditional Ferrero Rocher truffles are delicious, they contain sugar, milk powder, whey, and artificial flavors that I can live without. This plant-based recipe is a much healthier option and is refined sugar-free. Though it does not include the thin wafer that covers the inner creamy part of the truffle that a traditional Ferrero Rocher has, these truffles are still dreamy! It can also be turned into a gluten-free and oil-free treat!
Why are homemade vegan pralines healthier?
I used 70% dark chocolate which contains more cocoa and less sugar. It is filled with a lot of antioxidants, soluble fiber, and minerals which are good for the heart and can lower blood pressure. Hazelnuts are also known to be nutrient-packed and are full of antioxidants too.
I can say that this is one awesome treat that tastes great and has health benefits too! Just make sure not to eat too much because they are still sweet treats.
Ingredients and Possible Substitutes:
For the pralines:
- 70% dark chocolate: contains more cocoa and less sugar. It has a modest bitter taste that makes the truffle less sweet and a lot healthier.
- Hazelnut butter: You can also use any other nut butter of your choice. If you want to make hazelnut butter yourself, check out my Vegan Nutella Recipe for instructions.
- Coconut milk: I suggest using the rich and creamy part on top. Alternatively, you can use other non-dairy cream but please do not substitute with watery milk.
- Date syrup: Is one of the healthiest natural sweeteners out there. If you don’t have one, you can use maple syrup or brown rice syrup.
- Vanilla extract: While this is optional, I love how it deepens the flavor of these homemade vegan Ferrero rocher.
- Sea salt: also an optional ingredient, but adding this will offset the sweetness and moderate the bitterness of the chocolate.
- Hazelnut kernels: You can substitute these with other nuts like almonds or cashews
For the coating and glaze:
- Chopped hazelnuts
- 60% dark chocolate
- Coconut oil
How to make Vegan Ferrero Rocher
As always I recommend watching the recipe video and checking out these step-by-step photos first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Melt the chocolate
Start by melting the chopped chocolate over a hot water bath. Add the hazelnut butter, coconut milk, date syrup, vanilla extract, and a pinch of sea salt and stir until smooth. Then place in the fridge overnight (or freeze for about 30 minutes) to solidify.
Step 2: Form the mixture into balls
When the mixture has hardened, scoop out about 14 bite-sized portions with a melon baller or a teaspoon. Roll each into a ball with your hands, press a hazelnut kernel into the center and roll the truffles in the chopped hazelnuts. Then place the truffles in the fridge or freezer until solid.
Step 3: Make the glaze
For the glaze, melt chopped chocolate and coconut oil over a hot water bath and stir until smooth. Dip each chilled truffle in the melted chocolate and place them on a cooling rack to allow the chocolate to drip off and harden. Store in the refrigerator until ready to serve!
Tip: You can also just skip the glaze and just roll them into chopped hazelnuts. They are still delicious without the chocolate coating.
Can I make it gluten-free?
While dark chocolate, hazelnut butter, and vanilla extract are naturally gluten-free, I suggest checking on the package information to be on the safe side. Some are contaminated with gluten upon manufacturing.
How do I store Vegan Ferrero Rochers?
You can make these ahead and keep them in stock until you are ready for some. Place them in an airtight container and store in your fridge for up to 1 week. You can also freeze them to last for up to 2 months!
These Vegan Ferrero Rochers are:
- 100% vegan and cruelty-free
- Dairy-free and egg-free
- Can be made gluten-free and oil-free
- No refined sugar used
- No-bake and easy to make
- Perfect for gift-giving
- Absolutely moreish!
More easy vegan desserts to try:
Looking for more dessert or sweet snack recipes with nuts and/or chocolate to try? Be sure to check out the following:
- Vegan Raffello Coconut Balls
- Vegan Snickers (Peanut Caramel Chocolate Bars)
- Pecan Pie Bars
- Vegan Nut Bars (Cookie Crunch Corners)
- Homemade Granola Bars
- Almond Horns (Vegan Marzipan Cookies)
- Raspberry Chocolate Hazelnut Tart
- Homemade Vegan Nutella
- No-Bake Chocolate Mousse Pie
- Vegan Chocolate Mousse
- Vegan White Chocolate Raspberry Tart
If you try this Vegan Ferrero Rocher recipe, please leave me a comment and rating because I’d love to hear your feedback! And if you take a photo of your Chocolate Hazelnut Truffles and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to be sure I won’t miss your post! Enjoy! 😊
Vegan Ferrero Rocher PralinésAuthor:
- 2.8 oz (80 g) dark chocolate 70%, chopped
- 3.2 oz (90 g) hazelnut butter *see notes
- ⅓ cup (80 ml) coconut milk the creamy part on top
- 1 ½ tbsp date or maple syrup
- ½ tsp vanilla extract optional
- 1 pinch of sea salt optional
- 14-16 hazelnut kernels
- 2.8 oz (80 g) hazelnuts chopped
For the glaze:
- 2.8 oz (80 g) dark chocolate 60%, chopped
- 1-2 tsp coconut oil
*Check out the step-by-step photos and the recipe video above!
- Place the chopped chocolate in a heatproof bowl and allow it to melt over a hot water bath. Add the hazelnut butter, coconut milk, date syrup, vanilla extract, and a pinch of sea salt and stir until smooth. Then remove from the heat and place in the fridge overnight (or freeze for about 30 minutes) to solidify.
- When the mixture has hardened, scoop out about 14 bite-sized portions with a melon baller or a teaspoon. Roll each into a ball with your hands and press a hazelnut kernel into the center. Then roll the truffles in the chopped hazelnuts. (If the mixture softens while you work, refrigerate or freeze half of the batch of balls to keep them solid while preparing the other batch).
- Once all the truffles are ready, place them in the fridge or freezer until solid. Serve as they are or cover them with the glaze.
- For the glaze, add chopped chocolate and coconut oil in a heatproof bowl and melt over a hot water bath. Stir until it becomes smooth.
- Dip each chilled truffle in the melted chocolate and place them on a cooling rack with a piece of parchment paper underneath. Allow the chocolate to drip off and harden.
- Store in the refrigerator. Enjoy!
- Hazelnut butter: you can substitute another nut butter of your choice. You can also substitute the whole hazelnuts with other nuts. If you want to make hazelnut butter yourself, check out my "vegan Nutella recipe" for instructions.
- Coconut milk: I suggest using the rich and creamy part on top. Alternatively, you can use another non-dairy cream but please do not sub watery milk.
- Date syrup: you can substitute another sticky syrup of your choice.
- Storage: Store in the fridge for up to 1 week or freeze for longer storage.
- Please read my blog post for further information and tips on this recipe.
- Nutrition information is calculated for 1 Praliné of 16.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply