A lot of people have asked me for a raw vegan dessert that doesn’t contain coconut. Here’s a delicious recipe for homemade Ferrero Rocher truffles that quickly became one of my favorite desserts ever and doesn’t contain coconut.
These Ferrero Rocher truffles are dairy-free, gluten-free, vegan and require no cooking, but they taste absolutely amazing. The combination of hazelnuts and chocolate is delightful.
I used some dried fruit for the creamy part. I combined dates, cherries and cranberries, because dates are too sweet for me. You can use any dried fruit you like. Also if you have hazelnut butter, it would make a great addition, but since I didn’t have it, I substituted tahini instead. The nut butter is optional though. I’m not adding any additional sweetener, but if you like your truffles sweeter, you can add some sweetener of your choice.
The recipe requires only 4-5 ingredients and makes about 15-20 truffles depending on their size.
- 1 cup of ground hazelnuts + 20 whole hazelnuts
- 1/3 cup of dried fruit (I used dates, cherries and cranberries)
- Water – to soak the dried fruit
- 2 tablespoons of hazelnut butter (or any other type of nut butter) – optional
- 3-4 tablespoons of cocoa or cacao powder
- Sweetener of your choice – optional
- ½ cup of chocolate or chocolate chips
Soak the dried fruit in water.
Grind one cup of hazelnuts and take about half of the ground hazelnuts out of the food processor.
Instructions for the other half: add the dried fruit, the hazelnut butter and the cocoa powder. Process until everything is well mixed. Let the mixture chill in the fridge for about an hour.
Then, take teaspoonfuls of the mixture, put a hazelnut inside each and form a ball. Roll the balls in ground hazelnuts and put them in the freezer for 30-40 minutes to harden up.
After that, melt the chocolate. You can use the double boiler method or do it in the microwave stirring every 10 seconds. If there are ground hazelnuts left, add them to the melted chocolate.
Roll the balls into the melted chocolate and put them in the fridge until the chocolate cover has hardened.
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