Description
These decadent DIY Ferrero Rocher chocolates are a vegan and gluten-free twist on the classic treat. They are irresistibly chocolaty and hazelnutty, crafted with just 8 simple ingredients. Perfect for gifting or indulging, this recipe mimics the layered texture and rich flavor of traditional Ferrero Rocher, using wholesome, plant-based ingredients.
Ingredients
Hazelnuts & Coating
- 3/4 cup roasted hazelnuts
- 3/4 cup crushed corn flakes (optional, ensure gluten-free if needed)
- Remaining roasted hazelnuts for coating (from the 3/4 cup total)
Fudge Layer
- 1/3 cup unsweetened cocoa powder, sifted
- 3 Tbsp hazelnut butter (or sub almond butter)
- 1/4 cup maple syrup
- 1 Tbsp coconut oil, melted (divided from 2 Tbsp total)
- 1/2 tsp vanilla extract
- 1 healthy pinch sea salt
Chocolate Coating
- 2/3 cup semisweet vegan chocolate chips (e.g., Enjoy Life brand)
- 1 Tbsp coconut oil, melted (remaining from 2 Tbsp total)
Instructions
- Roast Hazelnuts: If using raw hazelnuts, roast them on a bare baking sheet at 350°F (176°C) for 12-15 minutes until fragrant. Set aside to cool.
- Crush Cornflakes (Optional): Crush corn flakes using a mortar and pestle, food processor, or place in a plastic bag and roll with a rolling pin until pieces are about 1/8 inch. Place crushed corn flakes in a bowl and set aside.
- Make Fudge Layer: In a medium bowl, combine sifted cocoa powder, hazelnut butter, maple syrup, 1 Tbsp melted coconut oil, vanilla extract, and sea salt. Stir gently until it forms a thick paste.
- Form Fudge Balls: Line a plate with parchment paper. Take about 1/2 Tbsp of fudge mixture and form into a ball, then press a whole hazelnut into the center, enclosing it fully. Repeat until you have 12 fudge balls.
- Coat with Cornflakes: Gently drop the fudge balls into the crushed corn flakes to coat. Transfer the coated balls to the freezer for 15 minutes to firm up.
- Melt Chocolate: In a small saucepan, bring 1 inch of water to a low boil. Reduce to simmer and place a heatproof bowl on top with chocolate chips and 1 Tbsp melted coconut oil. Stir occasionally until smooth and fully melted, about 5 minutes. Alternatively, melt in the microwave in 20-second increments.
- Chop Hazelnuts: Finely chop the remaining roasted hazelnuts until no piece is larger than 1/4 inch. Set aside in a bowl.
- Coat in Chocolate and Nuts: Remove fudge balls from freezer. Using a fork, dunk the bottom of each ball into the melted chocolate, then spoon chocolate over the rest of the ball to coat. Tap off excess chocolate and immediately roll or sprinkle the ball in chopped hazelnuts, pressing gently to adhere. Place back on parchment paper.
- Chill and Set: Refrigerate the coated Ferrero Rocher chocolates for at least 20 minutes or until firm to the touch.
- Serve and Store: Enjoy immediately or store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.
Notes
- Roasting hazelnuts enhances their flavor but is optional if you buy pre-roasted.
- Corn flakes add a wafer-like crunch, but can be omitted for a simpler texture.
- Hazelnut butter can be substituted with almond butter if preferred.
- Use gluten-free corn flakes and chocolate chips to maintain gluten-free status.
- Vegan chocolate chips ensure the recipe remains vegan.
- Adjust coconut oil quantity proportionally if scaling the recipe.
- Store finished chocolates in an airtight container in the fridge or freezer for longer freshness.
- Prep Time: 50 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Gluten-Free, Vegan
