Rich & Decadent No Bake Vegan Ferrero Rocher Chocolates

Updated at: Sat, 23 Nov 2024 21:51:49 GMT

Step 1

Chop the dark chocolate into small chunks and add to a medium mixing bowl.

Step 2

Heat the coconut milk in the microwave for 30-60 seconds or until hot.

Step 3

Pour the heated coconut milk over the chopped chocolate and leave to sit for 5 minutes before stirring until completely smooth. (If the chocolate doesn’t completely melt, feel free to microwave the mixture for 20 second intervals until smooth).

Step 4

Place the ganache in the refrigerator to cool for 1-2 hours or until firm.

Step 5

One cooled, use a small cookie scoop or a tablespoon to scoop out a ball of the vegan chocolate ganache.

Step 6

Use your hands to press one whole hazelnut into the center of the chocolate ball.

Step 7

Pinch the ball closed around the hazelnut and then roll between your palms until the ball is round and smooth.

Step 8

Continue this process with each hazelnut until all the ganache is used up.

Step 9

Place the candies in the fridge until ready to coat.

Step 10

In a separate bowl, add the melted coconut oil, cocoa powder and maple syrup. Mix until combined and leave to sit for 5-10 minutes at room temperature or until the mixture just starts to thicken a bit.

Step 11

Take each chocolate ball and dip into the chocolate coating before placing on a piece of parchment paper and sprinkling generously with chopped hazelnuts. (For a more traditional ferrero rocher look, feel free to roll the ganache balls directly in the hazelnuts BEFORE coating with the chocolate, but it’s a bit more challenging to get the hazelnuts to stick properly.)

Step 12

Leave to cool in the fridge for 10-15 minutes or until the chocolate is set + enjoy! Any leftovers should be kept in the fridge or freezer.

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