Vegan Ferrero Rocher (Print Version)
# Ingredients:
→ Base Ingredients
01 -
170g dark chocolate, chopped
02 -
¾ cup full fat coconut milk (from can)
03 -
¾ cup smooth nut butter
04 -
¼ cup maple syrup
05 -
⅓ teaspoon sea salt
06 -
1 teaspoon vanilla bean paste
→ Coating and Filling
07 -
1 cup roasted hazelnuts, divided
08 -
1 teaspoon maca powder (optional)
# Instructions:
01 -
Chop the dark chocolate into pieces and place in a glass bowl over simmering water. Allow to melt completely, then remove from heat while keeping the bowl over the warm water.
02 -
In a small saucepan, warm the coconut milk with sea salt and maca powder (if using), being careful not to boil. Remove from heat and slowly pour into the melted chocolate while stirring constantly until fully combined.
03 -
Add nut butter, vanilla bean paste, and maple syrup to the chocolate mixture. Stir until well combined, then set aside to cool to room temperature. Once cooled, refrigerate overnight.
04 -
Set aside approximately 24 whole hazelnuts for the centers. Finely chop the remaining hazelnuts and spread them on a chopping board for coating.
05 -
Working quickly with small batches of the chilled mixture (keeping the rest refrigerated), scoop equal portions and flatten slightly in your palm. Place a whole hazelnut in the center of each portion, then form into a ball around the nut. Roll in the chopped hazelnuts to coat completely, then place on a clean tray.
06 -
Transfer the finished vegan Ferrero Rocher to an airtight container and store in the refrigerator.
# Notes:
01 -
Work with small batches of the chocolate mixture at a time as it will soften quickly at room temperature.
02 -
For non-vegan version, honey can be substituted for maple syrup.