Healthy Vegan Copycat Ferrero Rocher
These Healthy Vegan Copycat Ferrero Rocher are sooOoOo good and will absolutely satisfy your chocolate sweet tooth! These little pralines are full of nourishing ingredients AND they taste incredible. These are probably one of the most delicious healthy treats I’ve made. Chocolate Hazelnut as a flavour combination is pretty hard to beat so I guess it shouldn’t be surprising!
At the centre of these pralines is a single roasted hazelnut, then these Healthy Vegan Copycat Ferrero Rocher are filled with a creamy chocolate hazelnut filling. The recipe for the creamy filling is my Creamy Vegan Chocolate Hazelnut Spread! It’s sooo delicious. The next layer is a delicious mixture of dates, cacao, hazelnuts, and more. Then on the outside there is a drizzle of melted chocolate, topped with a roasted hazelnut crunch! These are so creamy, soft and tender, with a little crunch! What more could you want?? These healthy pralines have got it all! They’re amazing.
These Healthy Vegan Copycat Ferrero Rocher are the perfect treat for when you want something healthier but still have a hankering for something sweet and decadent! These are low in sugar, and are full of wholesome ingredients. Since these pralines have hazelnuts and oats, the healthy plant based fats and protein will satisfy you way more than just eating a regular chocolate bar. The fat and protein will stop you from getting a major sugar spike as well. How good doesn’t that sound?? Dreamy!
I really love this recipe. They’ve got the perfect balance of delicious flavour and texture all while being made with nutritious ingredients. Easy to make, wholesome ingredients, and absolutely delicious. What’s stopping you from making these decadent cuties?? Try them now! You won’t regret it! And let me know what you think when you try them! 🙂
More recipes like these Healthy Vegan Copycat Ferrero Rocher on my website:
Healthy Vegan Copycat Ferrero Rocher
Ingredients
The ''dough''
- ¾ cup fresh dates, pitted
- 1 heaping cup toasted hazelnuts, peeled and unsalted
- 3-4 tbsp raw cacao start at 3, taste, add more if needed
- ½ cup oats
- pinch of sea salt
- 1 tsp pure vanilla extract
- 1 tsp coffee powder or espresso powder
- coconut oil if needed
Toppings
- home made chocolate hazelnut spread*
- approx 20 roasted hazelnuts, peeled and unsalted
- dark vegan chocolate the amount depends on how much chocolate you want to drizzle over the pralines
- flakey sea salt
Instructions
- Add all of the dough ingredients to a food processor and mix a bit.
- Dissolve the coffee powder into the vanilla. Then add to the dough.
- Mix the dough until it's got a nice consistency and the dough is sticking together nicely. If it's too dry, the dates were probably not moist enough. Then you can add coconut oil to help the dough stick together better, or if you just want a creamier texture.
- Let the dough cool down a bit in the fridge so it will be easier to work with.
- Roll the dough into about 12 balls.
- Form a little dough cave in each of the chocolate hazelnut pralines, and pour in an approximate teaspoon of the creamy spread. Then plop in a hazelnut in the spread in each praline. Close up the caves and smooth it over.
- Melt the chocolate carefully in the microwave or over a water bath on the stove. Stir in a little spot of coconut oil if you find the consistency to be too thick.
- Chop up the remaining hazelnuts.
- Drizzle melted chocolate on each praline. Sprinkle chopped hazelnuts on each praline, and some flakey sea salt.
- Place all of the little pralines on a big plate and let them firm up in the fridge before enjoying.
- Store the leftover bites in the fridge in an airtight container.
- Enjoy with a cup of coffee or tea!
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