I show Melissa how to make a healthy vegan version of her favourite treat!
Vegan Ferrero Rocher
Time 35 mins | Makes 24
- 3/4 cup Coconut Cream
- 1/3 tsp Salt
- 1 tsp Maca Powder
- 170g chopped Dark Chocolate
- 3/4 cup Nut Butter
- 4 tsp Vanilla Extract
- 1 cup Roasted Hazelnuts
- Cocao Powder
- 1/4 tsp Nutmeg (optional)
- 100g Dark Chocolate (for coating)
First, if you want to make your own roasted hazelnuts, start by preheat the oven to 170°C and spread the hazelnuts onto a tray. Bake for 8 mins, then leave to cool completely before removing the skins.
To make the Ferrero Rocher Chocolates start by combining the chocolate, salt and maca in a bowl. Next heat the coconut cream till nearly boiling and pour over the chocolate mixture, stir till smooth. Add in the nut butter and vanilla and stir again till smooth. Cool this mixture in the freezer until firm.
Once firm, scoop out 24 balls of mixture enclosing a roasted hazelnut within each one. Roll the balls in cacao powder to prevent sticking and return to the freezer to firm again.
In the meantime take the remaining hazelnuts and crush them then combine with the nutmeg. Melt the chocolate over a pan of simmering water. Remove the balls from the freezer and coat in the chocolate and crushed nuts then return to the freezer to firm again.
Once firm these can be stored in the fridge.