Vegan ‘Ferrero Rocher’

I love to serve my guests healthified sweets after dinner. These healthy versions of ‘Ferrero Rocher’ are vegan, gluten free and don’t need any added sugar or butter. Another great benefit of these healthy chocolate truffles is that you can store them in the freezer until use. Below is the recipe and a DIY video to show you how easy it is to make these healthy sweets.

Vegan Ferrero Rocher
Ingredients (for 15 truffles):
3/4 cup (100gr) Pecans
3/4 cup (100gr) dried figs
3/4 cup (125 gr) Dates, soaked for 10 mins & drained
1 tbsp raw Cacao powder
15 Hazelnuts
2 oz (60 gr) extra dark chocolate
1/2 cup (65 gr) walnuts

Put the pecans in a food processor and blend until it formed a flour. Add the dates and dried figs and blend again until mixed. Add the cacao powder at the end and blend until combined. Line a baking sheet with parchment paper and use a spoon to form 15 scoops. Put 1 hazelnut in the center of each scoop. Place the baking sheet in the refrigerator for about 15 minutes to cool.

In the meantime melt the dark chocolate au-bain-marie and put the walnuts in a food processor until crumbed. Put the melted chocolate and the crushed walnuts in two deep plates.
Take the scoops out of the fridge and shape them into balls with your hands (this is easier when they’re cooled). Cover each truffle in crushed walnuts and roll them in the melted chocolate after that. Place them in a mini cupcake shape and place them back in the fridge for at least another 20 minutes or until served.