This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
I love making these lightened up vegan Ferrero Rocher truffles since they are a healthier twist on the classic treat. They are chocolatey, nutty, and so easy to prepare, and honestly they taste so close to the real thing. I prep them in 30 minutes and then the fridge finishes the rest, which makes them perfect for holidays or birthday parties. They are dairy free, vegan and gluten free so everyone in my family can enjoy them.
If you have ever tasted a Ferrero Rocher chocolate, then you know they are such a decadent Italian treat. I love that crunchy chocolate shell and the smooth hazelnut center that melts in your mouth. But one day I checked the nutrition label and I have to admit I was surprised by the sugar. One serving of three chocolates has 36.9 grams of sugar, which is a lot for something I would want to enjoy often. That is what inspired me to make a lighter version at home that I can share with my family anytime.
I set out to make my own version of these Ferrero Rocher balls that had less fat, fewer calories, and much less sugar while still keeping that rich chocolate and hazelnut flavor I enjoy so much. These homemade truffles turned into a lighter snack that I can share with my kids without hesitation, and they satisfy my sweet craving in such a simple way. They have become another healthier option I reach for along with Vegan Chocolate Truffles and my Vegan Churros.
I love this recipe because it lets me enjoy everything I adore about a Ferrero Rocher but in a lighter and more wholesome way. Last weekend I placed a small plate of these hazelnut chocolate bites on our porch, and a whole group of kids stopped by to try them. Hearing them talk about the chewy chocolate center and the crunchy outer layer made me so happy, and I never had to mention that each one is naturally sweetened with dates and only has around 4 grams of natural sugar. Ha!
Softened dates blend with roasted hazelnuts, cocoa powder, almond meal, and a little plant based protein powder to create a creamy truffle base that tastes rich without using refined sugar. I tuck a whole hazelnut in the center of every ball for that classic crunch, then roll the outside in desiccated coconut before dipping each piece in melted dark chocolate mixed with a touch of coconut oil. Once the chocolate hardens, the shell becomes crisp while the inside stays smooth and velvety.
This is the best version for my family because it is simple to make, full of real ingredients, and loved by kids and adults. My son recently took a batch to soccer practice, and his friends were shocked they were homemade and plant based. These hazelnut chocolate bites are not heavy candy, they are a healthy sweet treat, and they fit any moment from school snacks to birthday parties. They taste indulgent, and they give my family a healthier option without missing the flavors we enjoy.
Latest Recipe Video!
đ„ Ingredients
This copycat Ferrero Rocher recipe has all the decadence of the original with none of the guilt. Here are the ingredients I use to make these at home:
Almond Flour: To keep my hazelnut chocolate balls gluten-free, I use almond flour. It gives the truffles a slightly nutty flavor and the right texture without any gluten.
Vanilla Protein Powder: I like to use my favorite protein powder to make these vegan Ferrero Rocher truffles. I make sure it has no added sugar, around 150-200 calories per serving (usually 2 scoops), and 20-24 grams of protein so I get a boost along with the chocolate treat.
Dates: When I want to naturally sweeten my homemade chocolate truffles, I always pick dates.
Dark Chocolate: I include the crunchy outer chocolate coating because it wouldnât be a true Ferrero Rocher copycat without it!
Cocoa Powder: I always make sure to use unsweetened cocoa or cacao powder for these hazelnut chocolate truffles to get that rich chocolate flavor without extra sweetness.
Hazelnuts: I like using roasted hazelnuts because roasting really deepens their flavor in these chocolate hazelnut truffles. For this recipe, I use a combination of whole hazelnuts for the centers and chopped hazelnuts for the mixture.
Desiccated Coconut: I use desiccated coconut for the outer layer of my truffles because it adds a nice crunchy texture beneath the chocolate shell.
Chia Seeds: I like to add chia seeds to my Ferrero Rocher truffles because they give a nice texture and boost the healthy fats, protein, and fiber in each bite.
Substitutions
Sweetener: I sometimes swap out the dates for other sweeteners like honey, coconut sugar, or pure maple syrup. Honey isnât vegan, but you can use a vegan-friendly version (vegan honey) if you like.
Chocolate: I like using vegan milk chocolate instead of dark chocolate when I want Ferrero Rocher bites that taste closer to the original.
Nuts: While I usually use hazelnuts because they are traditional, I sometimes swap them for almonds, pecans, or even walnuts.
đȘ How To Make
Here are the steps on how I make this easy vegan Ferrero Rocher recipe at home.Â
Prep The Dates and Hazelnuts: I soak the dates in 1/4 cup of water for 10 to 15 minutes until they are soft. While thatâs happening, I roast the raw hazelnuts in the oven at 350 degrees Fahrenheit for 10 minutes. Once the dates are ready, I place them in a food processor along with the water, roasted hazelnuts (saving a handful for the centers), almond meal, protein powder, chia seeds, and cacao powder. Then I blitz everything until it is fully combined.
Form The Balls: I scoop portions of the mixture and roll them into small balls, making sure to tuck a whole hazelnut right in the center of each one.
Roll In Coconut: I coat each vegan truffle in desiccated coconut and place them in the fridge to harden for about an hour. While they chill, I melt the chocolate on the stove using a double boiler over medium heat, or I sometimes use the microwave for a couple of minutes, stirring occasionally until smooth.
Coat With Chocolate: I dip each truffle ball into the melted chocolate.
Set aside: I place them on a baking sheet or plate lined with parchment paper.
Refrigerate: I place the truffle balls in the fridge until the chocolate hardens, which can take up to 8 hours or even overnight. I enjoy them cold straight from the fridge for the best texture and flavor.
My #1 Secret Tip for making these hazelnut chocolate truffles is to soften the dates before blending. I always soak them in warm water until they are plump because it helps the food processor blend everything into a smooth and creamy base without any effort. When the dates are soft, the mixture comes together quickly and the truffles stay nicely firm.
Other Tips To Keep In Mind:
- Use the right tools: I use my food processor for this recipe because it breaks everything down into a smooth and even mixture that creates the creamy texture I want. If I use a high speed blender, I stop and scrape the sides a few times to help everything blend well.
- Refrigerate to set the truffles: I do not wait the full 8 hours unless I want the firmest texture. Most days the truffles are ready for us after one or two hours in the fridge.
- Set quicker: I mix the melted chocolate with a little coconut oil so the outer shell hardens faster. It also helps the truffles get that crisp bite on the outside while staying soft inside.
đ Variations
There are plenty of simple ways I like to switch up the flavor of this sweet treat. Here are my favorite twists for this vegan version of a Ferrero Rocher truffle:
Different Coating: If I want to skip the coconut, I roll the balls in crushed hazelnuts, hazelnut crumbs, puffed brown rice, or even puffed quinoa to give them a different crunchy texture.
Add Nut Butter: I sometimes add 1-2 tablespoons of hazelnut butter to the mixture for a deeper hazelnut taste, but almond butter or peanut butter also work if I want a creamier center.
Espresso: To make the chocolate flavor even more intense, I like to add a small pinch of espresso powder to the cocoa mixture. It gives these gluten free desserts a richer, deeper taste without changing the texture. This one is my favorite!
đœ Serving Suggestions
When I want to make these truffles part of a sweet little moment at home, I enjoy serving them with a scoop of  tofu gelato or a warm cup of milk tea. They also taste wonderful with a cozy drink like warm healthy pumpkin smoothie, which brings out the chocolate and hazelnut flavors even more.
For parties, I love setting them on a dessert board next to treats such as my strawberry cheesecake cookies or a slice of Nutella pizza. These truffles always fit in so well with other handheld desserts and my friends and family absolutely love them.
đ§ Storage Directions
Refrigeration: These hazelnut truffles stay fresh in an airtight container in the fridge for up to 2 weeks. If I keep them at room temperature, they last about 3 to 4 days.
Freezing: I place the vegan Ferrero Rocher chocolates in an airtight container and store them in the freezer, where they keep for up to 2 months.
âRecipe FAQs
If my chocolate coating cracks or loses its shine, itâs usually because I rushed the chilling or used very warm centers. Chocolate is sensitive. I let the hazelnut filling chill well before dipping, and I allow the coated truffles to come up to room temperature slowly so the chocolate stabilizes.
If the ganache filling doesnât set properly, it may not have chilled long enough or had enough thickening. I make sure my hazelnut-paste mixture is cold before I roll it, and I chill it in the fridge or freezer until itâs firm enough to shape without losing its form.
When my wafer or crispy layer becomes soggy, itâs usually because the filling was too moist or I used the wrong kind of wafers. I toast my hazelnuts and use a firm hazelnut or sugar-based spread to keep things dry. If the wafers are too soft or absorbent, theyâll lose their crunch.
Love this plant based dessert recipe? Please leave a 5-star rating đ in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, Iâm here to help!
đ Recipe Card
Vegan Ferrero Rocher
I love making these lightened up vegan Ferrero Rocher truffles since they are a healthier twist on the classic treat. They are chocolatey, nutty, and so easy to prepare, and honestly they taste so close to the real thing. I prep them in 30 minutes and then the fridge finishes the rest, which makes them perfect for holidays or birthday parties. They are dairy free, vegan and gluten free so everyone in my family can enjoy them.
Servings: 12 bites
Calories: 128.6kcal
- My #1 Secret Tip for making these hazelnut chocolate truffles is to soften the dates before blending. I always soak them in warm water until they are plump because it helps the food processor blend everything into a smooth and creamy base without any effort. When the dates are soft, the mixture comes together quickly and the truffles stay nicely firm.
- Use the right tools: I use my food processor for this recipe because it breaks everything down into a smooth and even mixture that creates the creamy texture I want. If I use a high speed blender, I stop and scrape the sides a few times to help everything blend well.
- Refrigerate to set the truffles: I do not wait the full 8 hours unless I want the firmest texture. Most days the truffles are ready for us after one or two hours in the fridge.
- Set quicker: I mix the melted chocolate with a little coconut oil so the outer shell hardens faster. It also helps the truffles get that crisp bite on the outside while staying soft inside.
Serving: 1bite | Calories: 128.6kcal | Carbohydrates: 8.6g | Protein: 4.4g | Fat: 8.6g | Saturated Fat: 0.6g | Sodium: 11mg | Potassium: 123mg | Fiber: 2.8g | Sugar: 4.2g