These Vegan Ferrero Rocher Truffles are easy to make, healthy, gluten-free, oil-free, refined sugar-free, no-bake and made with only 3 ingredients! They are delicious and perfect for Christmas dessert!
Vegan Chocolate Truffles Recipe
Ferrero Rocher is a very popular Italian chocolate and hazelnut truffle that is associated with Christmas and New Year.
Before going vegan, I used to be obsessed with Ferrero Rochers and my family and I would eat them every year for Christmas.
Today I’m going to share with you how I adapted the recipe to make it vegan-friendly (and a lot healthier than the traditional version). Okay, let’s start baking!
Easy and Healthy Christmas Truffles
So if you’re looking for a quick, easy and healthy(-ish) recipe for Christmas, you should definitely give this one a try!
These chocolate truffles are made with only 3 ingredients and are deliciously creamy and comforting. No one will ever guess they are vegan 🙂
How to Make Vegan Ferrero Rocher
Check out the recipe video to see how I made these vegan chocolate truffles! I would truly appreciate it if you could leave a comment below to let me know if you enjoyed the video and if you found it helpful 🙂
Okay, here is how to make the truffles:
Chop the chocolate very finely and place it in a bowl.
Pour the coconut milk in a saucepan over medium heat and heat until steam rises from the surface. You don’t want to boil it, otherwise it will be too hot and will burn the chocolate. It just needs to be warm enough to melt the chocolate.
Pour the hot coconut milk over the finely chopped chocolate and cover with a lid. Let stand without stirring for 3 minutes. Then gently stir the mixture until smooth and glossy (takes roughly 2 minutes).
If for some reason you still have pieces of chocolate that won’t melt, you can place the bowl in the microwave for a few seconds or use the double boiler method to melt the chocolate.
Place the mixture in the fridge to set for at least 2 hours or until solid.
Once the chocolate ganache is solid, you can use a spoon to scoop out small balls. Then, place one hazelnut in the center and quickly roll into balls using your hands.
Roll each chocolate ball in chopped hazelnuts and place them on a tray lined with parchment paper. Repeat the process until there is no chocolate ganache left.
Enjoy the truffles immediately or place them back in the fridge for 1 hour. Store leftovers in the refrigerator and allow to come to room temperature for 10 minutes before serving for more creaminess. Enjoy!!
What Is Ferrero Rocher Made Of?
The Ferrero Rocher is traditionally made with milk chocolate, sugar, cocoa butter, cocoa mass, skim milk powder, butteroil, lecithin, hazelnuts, palm oil and other ingredients that are not so good for you.
Today, we’re making healthier Ferrero Rocher with only 3 ingredients! You will need:
Full-fat canned coconut milk
Yep, that’s it! No added sugar, no oil, no artificial flavors. Just the good stuff 🙂
How to Store Vegan Ferrero Rocher
You can store leftover chocolate truffles in the fridge in an airtight container for up to 4 days.
You can also freeze them for 1-2 months if you want. This way, you always have a snack ready when you’re feeling something sweet and chocolate-y.
Are These Vegan Chocolate Truffles Gluten-Free, Oil-Free and Refined Sugar-Free?
As most of my recipes, these chocolate truffles don’t contain any gluten, oil or refined sugar. They are a lot healthier than the traditional Ferrero Rocher but they still taste absolutely delicious.
I love how crunchy they are on the outside thanks to the chopped hazelnuts and how creamy they are on the inside. Definitely give them a try!
I hope you guys will LOVE these 3-ingredient vegan chocolate truffles! They are:
- Easy to make
- Refined sugar-free
- Creamy and crunchy
- Perfect for Christmas
- Very addictive!
PIN ON PINTEREST 😊
More Vegan and Gluten-Free Chocolate Recipes:
- Vegan Chocolate Thumbprint Cookies
- Vegan Chocolate Oatmeal Muffins
- Vegan Chocolate Mousse with Aquafaba
- Vegan Chocolate Peanut Butter Bars (no-bake)
- Vegan Chocolate Apple Pie Crumb Bars
- 200 g dark chocolate
- 90 ml full-fat coconut milk
- 1 handful hazelnuts, chopped (+ 14 whole hazelnuts)
- Chop chocolate finely and place it in a bowl.
- Pour coconut milk in a saucepan over medium heat and heat until steam rises from the surface. Be careful not to boil it, or it will be too hot and will burn the chocolate.
- Pour hot coconut milk over chopped chocolate and cover with a lid. Let stand without stirring for 3 minutes. Then gently stir the mixture until smooth and glossy (takes roughly 2 minutes).
- Place the mixture in the fridge to set for at least 2 hours or until solid.
- Once chocolate ganache is solid, scoop out small balls with a tablespoon and insert one hazelnut in the center. Quickly roll into balls using your hands.
- Roll in chopped hazelnuts and place on a tray lined with parchment paper. Repeat the process until there is no chocolate ganache left.
- Place truffles back in the fridge for 1 hour or enjoy immediately. Store leftovers in the refrigerator and allow to come to room temperature for 10 minutes before serving for more creaminess. Enjoy!!