Description
Vegan ferrero rocher truffle copycat candies made with dark chocolate, coconut milk, and hazelnuts lightly sweetened with pure maple syrup.
Ingredients
- 6 oz Hu Kitchen Vanilla Crunch Dark Chocolate bars (about ~3 bars), melted
- ½ cup + 2 TBSP full fat coconut milk
- ¼ cup pure maple syrup
- ¾ cup hazelnut butter (or sub almond butter)
- 1 cup roasted hazelnuts, chopped
- 20–24 roasted hazelnuts, whole
Instructions
- Melt the chocolate on the stovetop in a large pan over low heat.
- Add in the coconut milk and whisk to combine.
- Whisk in the maple syrup and finally the hazelnut butter.
- Let the mixture come to room temperature, then transfer to an airtight container in the fridge overnight (or at least 8 hours) to harden.
- The next day, spread the chopped hazelnuts on a plate or parchment lined baking sheet.
- Scoop portions of the mixture with a standard cookie scoop.
- Flatten each portion in the palm of your hand, then place a hazelnut in the middle and close the truffle mixture around the hazelnut. Roll between the palms of your hands to form a ball, then roll the truffle in the chopped hazelnuts. Repeat for all of the truffles.
- Store leftover truffles in an air-tight container in the fridge for up to one week. Freeze for longterm storage.
- Prep Time: 8 hours
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free