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DIY Vegan Ferrero Rocher Chocolates Recipe

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4.2 from 7 reviews

These DIY Ferrero Rocher Chocolates are a delightful homemade treat combining roasted hazelnuts, a rich fudge center, a crispy cornflake layer, and a smooth chocolate coating. Perfect for gifting or indulging, these vegan chocolates mimic the classic Ferrero Rocher with wholesome ingredients and easy steps.

Ingredients

Core Ingredients

  • 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
  • 2 Tbsp coconut oil, melted (divided)
  • 1/2 tsp vanilla extract
  • 1 healthy pinch sea salt
  • 2/3 cup semisweet vegan chocolate chips

Instructions

  1. Roast Hazelnuts: If raw hazelnuts are used, roast them on a bare baking sheet at 350°F (176°C) for 12-15 minutes until fragrant. Set aside to cool.
  2. Crush Cornflakes: Crush corn flakes into small, even pieces about 1/8 inch using a mortar and pestle, food processor, or with a rolling pin inside a plastic bag. Place crushed flakes in a small bowl.
  3. Prepare 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 paste forms.
  4. Form Fudge Balls: Line a plate with parchment paper. Take about 1/2 tablespoon of fudge mixture, form into a rough ball, and insert a whole hazelnut inside, enclosing it fully. Repeat to make 12 fudge balls.
  5. Coat with Cornflakes: Gently drop the fudge balls into the crushed cornflakes to coat them without rolling. Place coated balls on the parchment-lined plate and freeze for 15 minutes.
  6. Melt Chocolate: Fill a small saucepan with 1 inch of water and bring to a low boil, then reduce to simmer. Place chocolate chips and remaining 1 tablespoon coconut oil in a heatproof bowl on top of the saucepan. Stir occasionally until smooth and melted, about 5 minutes. Alternatively, melt in microwave in 20-second intervals.
  7. Chop Hazelnuts: Finely chop the remaining roasted hazelnuts into small, even pieces no larger than 1/4 inch. Set in a bowl.
  8. Coat Fudge Balls in Chocolate and Nuts: Remove fudge balls from freezer. Using a fork, dip each ball halfway into melted chocolate, then drizzle chocolate over it with a spoon. Shake off excess chocolate, then roll and press the ball into chopped hazelnuts until fully coated. Place back on parchment paper.
  9. Chill to Set: Refrigerate the finished chocolates for 20 minutes or until firm. Enjoy your homemade Ferrero Rocher chocolates!
  10. Storage: Store leftovers covered in the refrigerator up to 5 days or freeze for up to 1 month.

Notes

  • Roasting the hazelnuts enhances their flavor but can be skipped if using pre-roasted hazelnuts.
  • The cornflake coating is optional but adds a signature crunch similar to classic Ferrero Rocher.
  • Use vegan semisweet chocolate chips to keep the recipe vegan.
  • Adjust coconut oil amount if changing the number of servings to maintain texture.
  • Freezing fudge balls before coating ensures easier handling and helps the chocolate set nicely.
  • Carefully coat chocolate without rolling to avoid removing the cornflake layer.

Find it online: https://marthatasty.com/diy-vegan-ferrero-rocher-chocolates-recipe/