Name: Vegan and Gluten Free Ferrero Rocher Truffles
Prep time: 10 min
Cook time: 15 min
Ingredients: 185g plus 12 whole blanched hazelnuts; 25g cacao powder; 1 teaspoon vanilla extract; ⅛ teaspoon fine salt; 75g maple syrup; 30g coconut oil

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Rich, chocolatey, nutty truffles with a slight salty kick with hints of vanilla and caramel. These incredible truffles are vegan, gluten free and what’s more, healthy! Trust me, they are out of this world!

I made the first batch for my daughter. She is a physiotherapist and has recently had to spend 2 weeks in isolation after treating a patient who was later diagnosed with COVID; I thought these would cheer her up. I left them at the bottom of the stairs for her to collect and a short time later I heard squeals of joy coming from upstairs and a message on my phone expressing sheer excitement that these truffles could be so delicious and so healthy.

I found the recipe on one of my favourite vegan sites, Feed Your Body and Soul by Lenna Omrani or on instagram @lennaomari. Take a look, both her website and insta feed are incredible. Delicious, fabulous recipes with stylish beautiful photographs. A real inspiration. The recipe on insta was in Dutch and Lenna kindly sent me the English translation which came from @whatluceeats – another amazing feed with plant based recipes.

Quick and easy to make, I’m currently making another batch to take with me to a friend’s house tonight. Drinks and treats and in the garden – bring your own wine and blanket – all in line with COVID tier 2 restrictions!

How to make Vegan and Gluten Free Ferrero Rocher Truffles

Collect all your ingredients together:

blanched hazelnuts
cacao powder
vanilla extract
fine salt
maple syrup
coconut oil

Make your incredible treats:

Scatter the hazelnuts on a baking tray and cook in the centre of a preheated oven for 10 – 15 minutes, stirring every 5 minutes. Take out of the oven and leave to cool. NB If you are using pre-roasted hazelnuts, I would still roast them for 5 – 7½ minutes to draw out the oils and improve the flavours. Set 12 hazelnuts aside to use for the centre of these delicious balls.
Blitz 50g of the hazelnuts in the food processor to small chunks. Remove from the food processor and set aside to coat the balls in later.
Process remaining hazelnuts to fine crumbs.
Add the cacao, salt and vanilla and pulse to mix.
Pour in the maple syrup and coconut oil and blitz until the mixture sticks together.
Tip out of the processor and divide into 11 balls. I use a small ice cream scoop. The mixture will be very soft and sticky at this stage.
Press a hazelnut into the centre of each ball.
Cover the hazelnut with the truffle mix, re-form into a ball and place in the freezer on baking parchment for 15 minutes.
Cover each ball with chopped hazelnuts and re-freeze for a further 15 minutes.
Serve and be amazed at how incredible these are! Store in the fridge

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Vegan and Gluten Free Ferrero Rocher Truffles

Rich, chocolatey, nutty truffles with a slight salty kick with hints of vanilla and caramel. Theses incredible truffles are vegan, gluten free and what's more, healthy! Trust me, they are out of this world!

Course snacks, treats

Keyword cacao, gluted free, Hazelnuts, maple syrup, vegan

Prep Time 10 minutes

Cook Time 15 minutes

Servings 11

Ingredients

185g plus 12 whole blanched hazelnuts
25g cacao powder
1 teaspoon vanilla extract
⅛ teaspoon fine salt
75g maple syrup
30g coconut oil

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Scatter the hazelnuts on a baking tray and cook in the centre of a preheated oven for 10 – 15 minutes, stirring every 5 minutes. Take out of the oven and leave to cool. NB If you are using pre-roasted hazelnuts, I would still roast them for 5 – 7½ minutes to draw out the oils and improve the flavours.
Set 12 hazelnuts aside to use for the centre of these delicious balls. (You will probably only need 11.)
Blitz 50g of the hazelnuts in the food processor to small chunks. Remove from the food processor and set aside to coat the balls in later.
Process remaining hazelnuts to fine crumbs. (Apart from the 12 for the centre of the truffles.)
Add the cacao, salt and vanilla and pulse to mix.
Pour in the maple syrup and coconut oil and blitz until the mixture sticks together.
Tip out of the processor and divide into 11 balls. I use a small ice cream scoop. The mixture will be very soft and sticky at this stage.
Press a hazelnut into the centre of each ball.
Cover the hazelnut with the truffle mix, re-form into a ball and place in the freezer on baking parchment for 15 minutes.
Roll each ball in the chopped hazelnuts and re-freeze for a further 15 minutes.
Serve and be amazed at how incredible these are! Store in the fridge