Everyone loves “Ferrero Rocher”, ok at least everyone I know.. I stopped eating the original Ferrero rocher because they are full of sugar, preserves, palm oil and dairy powder milk. The truth is now and again I was dreaming of these and I thought to myself, come on it can’t be that difficult to make a healthier version. I thought that whatever happens, even if they are not that similar I will still have a great sweet snack. Nothing to loose! You can’t win if you don’t take the risk, and in this situation I won!
I created these vegan “Ferrero Rocher” balls without using any elements from other vegan “Ferrero” recipes. As a raw chocolatier I decided to listen to my intuition and follow my feeling for the consistency. I wanted reach this double coat/layer as the original. Usually I’ve seen pictures of them with just hazelnuts on the top or hazelnuts covered in chocolate. I can tell you guys its definitely worth the double coating method as the original, trust me its amazing!
The crunchy texture of the buckwheat seeds reminds me of the crispy feeling you get from the real “Ferrero”……so, wooo hooo!.. Mission impossible…done! Im so pleased and happy from the result. I hope you enjoy them, my husband and son do!
If you like this recipe, please share it with your friends, I appreciate your support and believe that the world can be healthier by showing and giving great examples from ourselves
The Ultimate homemade "Ferrero Rocher"
These raw vegan "Ferrero Rocher" balls are amazing, better than the original, and also they are full of nutrients, lower in calories, dairy free and refined sugar free!
In a high speed blender, grind down the cashews until powdered.
In a bowl mix the ground cashews with the maple/agave syrup, tahini and cacao powder. Mix well
On a low heat using the double boiler method, melt the chocolate (it will be much quicker if you pre-grate the chocolate first) Try to keep it under 42º so it stays raw and all the nutrients are kept safe inside.
Prepare 2 small bowls, one with rough buckwheat flour and one with rough hazelnut flour.
Form small balls from the cashew mixture placing a hazelnut inside each ball, squeeze it well. Cover with a good coating of buckwheat. Continue with the other ones.
Next step is drop them one by one into the melted chocolate and fish them out with a fork. Keep any left over chocolate for later.
Drop the balls in to the bowl with hazelnuts and cover well by shaking. Place the balls on foil or baking paper. Repeat with all of the balls.
Place in the fridge for around 10-15 minutes or until firm.
In the meantime put the left over chocolate back on the double boiler, don't have the heat on, just for a few minutes until it becomes runny again. If it becomes to thick and gloppy add a tsp of oil of choice and mix well
Take the "Ferrero Rocher" balls from the fridge. Prepare the chocolate on your left side. Pour 1 TBSP of chocolate on your hand and take one ball and cover it with the chocolate, yes use your hands its fun! This layer has to be thinner so the nuts are visible
Continue in the same way for the rest of the vegan raw "Ferrero Rocher" balls.
Leave them to set at room temperature or pop them into the fridge and eat with pleasure!
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