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.


  • 2avocados
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • 3/4 cup hemp protein powder
  • 2 tablespoons cocoa powder
  • Dash sea salt
  • 16whole hazelnuts, plus 1/2 cup chopped for coating
  • 1 bar 70% dark chocolate
  • 1 tablespoon coconut oil


  1. In a food processor, mix together avocados, vanilla, maple syrup, protein powder, cocoa powder, and salt. Process until smooth.
  2. 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.
  3. Place the sheet in refrigerator to cool.
  4. Meanwhile, melt dark chocolate and coconut oil until smooth.
  5. After 15 minutes, remove the truffle scoops from fridge and use clean hands to shape them into balls. (They are less messy when cool.)
  6. Roll each truffle loosely in chopped hazelnuts, then cover completely with melted chocolate mixture.
  7. Place each truffle back onto parchment paper and return baking sheet to fridge to cool.
  8. Serve after 20 minutes. Store in refrigerator.