If you have a sweet tooth but follow a vegan and gluten-free lifestyle, I am beyond excited to share this DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe with you! These luscious little truffles are a dream come true, combining the creamy richness of hazelnuts, the satisfying crunch of cornflakes, and a decadent chocolate coating – all without any animal products or gluten. They’re the perfect treat to make at home, whether you’re gifting them to friends or simply indulging yourself in a delicious, wholesome chocolate experience that feels incredibly fancy yet totally doable.
Ingredients You’ll Need
Before we get our hands sticky, let’s chat about the few but essential ingredients that bring these chocolates to life. Each ingredient plays a crucial role in creating the perfect balance of flavors and textures: creamy, crunchy, sweet, and nutty all at once.
- 3/4 cup roasted hazelnuts: The star nut that packs rich flavor and crunch – use fresh roasted for best aroma.
- 3/4 cup crushed corn flakes: Adds that iconic crispy wafer-like texture reminiscent of classic Ferrero Rocher.
- 1/3 cup unsweetened cocoa powder, sifted: For a deep chocolatey kick without any bitterness.
- 3 Tbsp hazelnut butter: Creamy and nutty binder that intensifies the hazelnut taste and keeps everything together.
- 1/4 cup maple syrup: Natural sweetness that’s smooth and slightly caramel-like.
- 2 Tbsp coconut oil, melted (divided): Adds silkiness and helps with the chocolate coating’s shine and firmness.
- 1/2 tsp vanilla extract: Enhances all the flavors with a delicate sweet note.
- 1 healthy pinch sea salt: Balances the sweetness and boosts the chocolate and hazelnut flavors.
- 2/3 cup semisweet vegan chocolate chips: The luscious coating that makes these chocolates truly indulgent.
How to Make DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe
Step 1: Roast the Hazelnuts
If you’re starting with raw hazelnuts, roast them on a bare baking sheet at 350°F (176°C) for about 12-15 minutes until they’re wonderfully fragrant and lightly toasted. This step brings out their natural oils and deepens the flavor, setting the foundation for those unmistakable Ferrero Rocher notes.
Step 2: Prepare the Cornflakes Crunch
Next up, break down your cornflakes into small, even pieces about 1/8 inch in size. You can use a food processor, mortar and pestle, or simply crush them inside a plastic bag with a rolling pin. This crunchy layer is optional but highly recommended if you want that authentic wafer-like texture inside your treats.
Step 3: Mix the Fudge Layer
In a medium bowl combine your sifted cocoa powder, hazelnut butter, maple syrup, 1 tablespoon melted coconut oil, vanilla extract, and a pinch of sea salt. Stir gently until you have a thick, rich paste. This luscious fudge mixture is like the gooey chocolate center that you’ll form around the hazelnuts.
Step 4: Form the Nut-Filled Centers
Line a plate with parchment paper so you have a clean workspace. Take about half a tablespoon of the fudge mixture and shape it into a rough ball. Press one whole roasted hazelnut into the center and wrap the fudge around it, hiding the hazelnut inside completely. Repeat this until you create 12 balls.
Step 5: Coat with Crushed Cornflakes
Carefully drop each fudge ball into the crushed cornflakes instead of rolling them, which helps keep the crunch intact. Once coated, pop the balls into the freezer for about 15 minutes to firm up and get ready for their chocolate coating.
Step 6: Melt Your Chocolate
Bring a small saucepan of water to a simmer and place a bowl with your vegan chocolate chips and remaining 1 tablespoon coconut oil on top, creating a double boiler. Stir occasionally until your chocolate is silky smooth and fully melted. If you’re short on time, a microwave on 20-second bursts also works wonders. This glossy chocolate coats the truffles beautifully.
Step 7: Chop the Remaining Hazelnuts
While the chocolate melts, finely chop the leftover roasted hazelnuts until the pieces are small and even, like tiny crunchy confetti. This chopped nut layer creates the signature textured exterior for your chocolates.
Step 8: Chocolate Dip and Nut Coat
Retrieve the fudge balls from the freezer. Using a fork, gently dip the bottom of each ball into the melted chocolate, then drizzle more chocolate on top with a spoon. Immediately press and roll the ball into the chopped hazelnuts until completely coated. Place the finished chocolates back on your parchment-lined plate. Chill them in the fridge for about 20 minutes, until firm and ready to enjoy.
Step 9: Ready to Enjoy & Store
Enjoy these heavenly vegan treats fresh, or store them in an airtight container in the fridge for up to 5 days. For longer keeping, freeze them for up to a month and savor the goodness whenever the craving strikes.
How to Serve DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe
Garnishes
Though these chocolates look incredible on their own, adding a sprinkle of edible gold dust or cocoa nibs over the top can add a touch of elegance. If you want a festive vibe, roll them in crushed pistachios or toasted coconut for a colorful twist that will impress guests.
Side Dishes
Pair these chocolates with a warm cup of spiced vegan chai tea or a glass of almond milk for an indulgent treat break. They also make a fantastic ending to a rich vegan meal paired with some fresh berries or a light sorbet to refresh the palate.
Creative Ways to Present
Instead of piling them on a plate, why not wrap each Ferrero Rocher individually in gold foil or place them in mini cupcake liners? These charming little touches make your DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe perfect as gifts or party favors, adding an extra layer of love.
Make Ahead and Storage
Storing Leftovers
You can keep your chocolates fresh for up to 5 days in an airtight container in the refrigerator. Make sure they are well covered to avoid absorbing any other odors from the fridge.
Freezing
Freezing is a fantastic option for longer storage. Place your chocolates in a single layer on a parchment-lined tray to freeze initially, then transfer them to a freezer-safe container. This will keep them fresh and delicious for up to 1 month.
Reheating
There’s no need to reheat these chocolates; simply let frozen ones thaw in the fridge for a few hours or at room temperature for about 20 minutes before enjoying. This preserves their texture and flavor perfectly.
FAQs
Can I use a different nut butter instead of hazelnut butter?
Absolutely! Almond or cashew butter can be great substitutes, though the flavor will shift slightly away from the classic Ferrero Rocher taste. Hazelnut butter really accentuates the authentic nuttiness.
Are cornflakes truly gluten-free?
Many cornflake brands are gluten-free, but always double-check the packaging to ensure no gluten-containing ingredients or cross-contamination if you are particularly sensitive.
Can I make these chocolates nut-free?
This recipe relies heavily on hazelnuts for flavor and texture, so it’s tough to make completely nut-free while maintaining that signature taste. You might experiment with seeds like sunflower seed butter, but expect the flavor to differ.
Is there a substitute for maple syrup?
Yes! Agave nectar or brown rice syrup can work in a pinch, keeping the sweet balance. Just avoid very watery syrups to preserve the fudge texture.
How should I handle the chocolate if it seizes?
If your chocolate thickens suddenly, gently stir in a small spoonful of coconut oil or vegetable oil to smooth it out again. Using a double boiler and low heat prevents seizing in most cases.
Final Thoughts
I genuinely hope you give this DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe a whirl because it’s a delightful way to satisfy chocolate cravings while honoring your dietary choices. They’re surprisingly simple to make, look incredible, and taste incredible – every bite packed with love, crunch, and creamy hazelnut goodness. You might just find yourself making them again and again!
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DIY Vegan & Gluten-Free Ferrero Rocher Chocolates Recipe
- Prep Time: 50 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 12 chocolate truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan, Gluten Free
Description
DIY Ferrero Rocher Chocolates are a delicious and healthier vegan and gluten-free alternative to the classic treat. These homemade chocolate truffles feature a rich hazelnut fudge center, a crispy cornflake coating, and a smooth melted vegan chocolate layer, finished with a sprinkle of chopped hazelnuts. Perfect for a special dessert or gift, these truffles are easy to make with simple plant-based ingredients and take just about an hour to prepare.
Ingredients
Fudge Base
- 3/4 cup roasted hazelnuts
- 3/4 cup crushed corn flakes
- 1/3 cup unsweetened cocoa powder, sifted
- 3 Tbsp hazelnut butter
- 1/4 cup maple syrup
- 1 Tbsp coconut oil (divided)
- 1/2 tsp vanilla extract
- 1 healthy pinch sea salt
Chocolate Coating
- 2/3 cup semisweet vegan chocolate chips
- 1 Tbsp coconut oil (remaining)
Garnish
- Remaining roasted hazelnuts, finely chopped
Instructions
- Roast Hazelnuts (Optional): If starting with raw hazelnuts, roast them on a bare baking sheet at 350°F (176°C) for 12-15 minutes until fragrant. Allow them to cool before use.
- Crush Cornflakes: Crush the cornflakes using a mortar and pestle, food processor, or place in a plastic bag and use a rolling pin to break into small even pieces about 1/8 inch in size. Set aside in a small bowl.
- Make Fudge Layer: In a medium bowl, combine sifted cocoa powder, hazelnut butter, maple syrup, 1 tablespoon melted coconut oil, vanilla extract, and sea salt. Stir gently until a thick, even paste forms.
- Form Fudge Balls: Line a plate with parchment paper. Take around 1/2 tablespoon of fudge mixture and shape it into a rough ball. Press a whole roasted hazelnut into the center and encase it fully with fudge mixture. Repeat for all 12 balls.
- Coat with Cornflakes: Gently drop each fudge ball into the crushed cornflakes to coat it without rolling to preserve the coating. Place the coated balls on the parchment-lined plate and freeze for 15 minutes to firm up.
- Melt Chocolate: Bring about an inch of water to a low boil in a small saucepan, then reduce heat to simmer. Place vegan chocolate chips and the remaining 1 tablespoon coconut oil in a heatproof bowl and set it over the simmering water. Stir occasionally until melted and smooth, about 5 minutes. Alternatively, melt in a microwave in 20-second bursts.
- Prepare Chopped Hazelnuts: Finely chop or pulse the remaining roasted hazelnuts until all pieces are smaller than 1/4 inch, and place them in a bowl for coating.
- Dip and Coat: Remove fudge balls from freezer. Using a fork, dip the bottom of each ball into the melted chocolate and drizzle additional chocolate over the top with a spoon, taking care not to disturb the cornflake coating. Tap excess chocolate off the fork, then immediately roll the ball in chopped hazelnuts to coat thoroughly. Place back on parchment paper. Repeat for all balls.
- Chill and Set: Refrigerate the coated truffles for 20 minutes until firm to the touch. Serve and enjoy your homemade vegan Ferrero Rocher chocolates!
- Storage: Store leftover Ferrero Rocher in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.
Notes
- If you don’t have hazelnut butter, you can make your own by blending roasted hazelnuts until smooth.
- The cornflakes coating adds a nice crunch but can be omitted for a more fudgy texture.
- Use good quality vegan chocolate chips for the best flavor and smooth coating.
- Ensure all ingredients are at room temperature where possible to aid mixing and melting.
- Adjust coconut oil quantity slightly if making more or fewer servings to maintain proper texture.
- For a nut-free version, substitute hazelnut butter with sunflower seed butter and use a nut-free alternative coating.
