Ferrero Rocher is a popular Italian chocolate treat that has garnered international acclaim. With its bumpy round shape, creamy center surrounding a hazelnut, and chewy chocolate coating, it makes for a delicious snack with a touch of sophistication. But that sophistication comes with palm oil and artificial flavors, as well as emulsifier and raising agent. Doesn’t sound so high-class (or healthy) now, huh?
The next time you want a rich truffle, make your own—with real ingredients! The creaminess of this vegan version matches the original, thanks to what-can’t-it-do avocado. Sweetened with maple syrup and real vanilla, the resulting bites are extremely crave-worthy, down to the hidden hazelnut center.
- 2 avocados
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 3/4 cup hemp protein powder
- 2 tablespoons cocoa powder
- Dash sea salt
- 16 whole hazelnuts, plus 1/2 cup chopped for coating
- 1 bar 70% dark chocolate
- 1 tablespoon coconut oil
- In a food processor, mix together avocados, vanilla, maple syrup, protein powder, cocoa powder, and salt. Process until smooth.
- Line a baking sheet with parchment paper. Use a spoon to scoop 16 truffles onto the parchment paper. (You do not have to shape them into balls just yet.) Push 1 whole hazelnut into the center of each.
- Place the sheet in refrigerator to cool.
- Meanwhile, melt dark chocolate and coconut oil until smooth.
- After 15 minutes, remove the truffle scoops from fridge and use clean hands to shape them into balls. (They are less messy when cool.)
- Roll each truffle loosely in chopped hazelnuts, then cover completely with melted chocolate mixture.
- Place each truffle back onto parchment paper and return baking sheet to fridge to cool.
- Serve after 20 minutes. Store in refrigerator.