I came across these absolute beauties a couple of days ago; a plant based version of the household favourites Ferrero Rochers. I’d asked the wonderful Bailey (the creator of this golden recipe) if she would write out her full recipe to share with you all, and she so kindly delivered. Thank you for creating these little bites of heaven. Enjoy everyone!
Hi! I’m Bailey & I’m a first year Nutrition, Exercise and Health student with a passion for plant based nutrition. Initially, like a lot of people I thought a vegan diet was extremely restricting and simply impossible to follow! However, whilst travelling I did a lot of research and learnt just how beneficial and easy to adopt a plant based diet can be! For years I’d ignored the truth surrounding the meat and dairy industry and when I finally educated myself about animal welfare adopting a plant based diet naturally seemed like the right thing to do. Along with the health benefits associated with the diet and the beneficial effects it has on the planet I’m continually motivated and reminded as to why I adopted this diet.
I now eat a larger variety of foods in more abundance than ever! My passion for cooking started when I began to eat plant based as it gave me the drive to create recipes which make my favourite foods vegan friendly! These Vegan Ferrero Rochers were one of the first recipes I made, they’re high in protein, much healthier than the originals and definitely satisfy my extreme sweet tooth!!
Recipe:
For the dough you’ll need:
– 2/3 cup of hazelnuts
– 1/3 cup of vegan chocolate protein powder (I used myproteins vegan dark chocolate flavour)
– 1 Tbsp of raw cacao
– 6 pitted dates
– 5 Tbsp of water
For the coating and the centre you’ll need:
– 100g of crushed hazelnuts
– 7 whole hazelnuts
– Vegan chocolate hazelnut spread (Aldi do an amazing one!)
– 4 large squares of dark chocolate (I usually use 85% and above)
Method:
- For the dough, first pulse the 2/3 cup of hazelnuts with the protein powder and cacao until a dust is formed.
- Then add the pitted dates, along with the water and blend again until a sticky dough develops (the amount of water may vary, so I tend to add it gradually – you don’t want it to be too sticky!!).
- Roll the mixture into roughly 7 equal sized balls. Cut each ball in half and stuff with the chocolate hazelnut spread and one whole hazelnut.
- Once the balls are stuffed, roll them back into shape and set aside.
- Melt the dark chocolate and crush the remaining 100g of hazelnuts (I tend to pulse them a few times as you don’t want them to form a dust).
- Take each ball and firstly roll it in the dark chocolate, followed by the crushed hazelnuts.
- Place them in the fridge to firm and then store in an airtight container in the fridge.
I hope you love these as much as I do!!! You can find more of my favourite plant based snacks and porridges @plantproofb !!
