These truffles are simply amazing! They're crunchy and amazing, and an all-around awesome treat to enjoy!

Vegan Ferrero Rocher Truffles [Vegan]

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Cooking Time



For the Hazelnut Butter

  • 1 cup hazelnuts
  • 2 tablespoons sugar (optional)
  • 1-2 tablespoons oil (optional)

For the Truffles

  • 5 ounces vegan milk chocolate
  • 2 tablespoons almond milk
  • Salt pinch
  • 1 teaspoon vanilla extract
  • Hazelnut Butter from above recipe (1/4 cup + 2 tablespoons)
  • 12 Whole Roasted hazelnuts
  • 1 cup crushed wafers or 1/2 cup chopped hazelnuts for rolling


For the Hazelnut Butter:

  1. Toast the hazelnuts for 15 minutes at 350°F for 15 minutes.
  2. Immediately transfer the hot hazelnuts to a kitchen towel and then encasing them in the towel rub them to get the skins off. (Don't worry if you can't get them all off.)
  3. Transfer the nuts to a food processor and process to butter.
  4. This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste.
  5. At this point, you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread.

For the Truffles

  1. Melt the vegan milk chocolate and heat the almond milk
  2. Pour the warmed almond milk into the melted vegan milk chocolate whisking constantly to a smooth ganache
  3. Add the pinch of salt and the vanilla extract and the hazelnut butter last.
  4. Whisk smooth.
  5. Refrigerate overnight.
  6. Once the ganache is firm enough to handle, scoop it will a scoop and then flatten each ball and place 1 roasted hazelnut in the center, roll the truffle encasing the nut inside.
  7. Dip the truffles in chopped hazelnuts to coat them evenly, refrigerate until needed

Nutritional Information

Per Serving: Calories: 115 | Carbs: 5 g | Fat: 10 g | Protein: 2 g | Sodium: 2 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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