These beauties remind me so much of my favourite childhood treat: Ferrero Rocher! I was absolutely in love with these round balls full of crispy chocolate and nougat goodness! I could easily eat 5 in a row and possibly more if they wouldn’t have been rather expensive, so every time we had them at home, it was either Christmas, a birthday, or some other special occasion.
Anyways, since I loved them so much, it is about time to share with you guys this yummy and super easy hazelnut treat! They aren’t exactly like Ferrero Rocher since they lack the crispiness and the creamy nougat inside, but they totally make up for it in the taste! An extra plus is that they are refined sugar-free, gluten-free (make sure to take gluten-free oats) and as always plant based, which makes them taste a thousand times better than the original ones! 🙂
I personally keep them in the freezer because I like them a bit chewy plus they last longer, but in the fridge is also fine (they will last about 1 week there – if they even make it th
at long)! Just recently I discovered that they taste heavenly if chopped up and sprinkled onto banana ice cream – just a tip on the side! 😉
Another great advice I recently discovered for myself: after covering the truffles with chocolate, you can pour the remaining melted chocolate into silicon muffin molds and store them in the freezer. Like this, you can melt them again next time and don’t waste any chocolate! 🙂
- 1.5 cups of pitted dates (soaked in warm water for 10 minutes)
- ¼ cup rice milk
- 1 tsp vanilla bean powder
- ⅓ cup hazelnut butter
- 2 Tbsp raw cacao powder
- 1 cup oat flour (can be easily made with regular oats in the blender)
- ⅛ cup + ⅛ cup + ½ cup crushed hazelnuts
- 200g dark vegan chocolate
- 1 Tbsp melted coconut oil
- Place the pitted dates into a bowl and soak in warm water for about 10 minutes.
- Rinse and drain the dates and place them in a high-speed blender together with the ground vanilla bean, rice milk, hazelnut butter, raw cacao powder, oat flour and ⅛ cup crushed hazelnuts.
- Blend for a few minutes until you have a soft paste.
- Transfer the paste into a bowl and add another ⅛ cup crushed hazelnuts.
- Use your hands to combine the paste with the hazelnuts and start forming small balls (wet hands might help if it's too sticky).
- Once rolled up, press one hazelnut per ball into the middle and continue rolling until it is covered by the dough.
- Pour the remaining ½ cup crushed hazelnut on a plate and roll the balls through it to get the uneven surface.
- Melt the chocolate with the coconut oil and cover the truffles with it.
- Place in the fridge or freezer to dry and enjoy!
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