Eight ingredient healthy, high protein, refined sugar free copy cat vegan Ferrero Rocher truffles make for the perfect guilt free dessert. Home made in minutes! No cooking required.
I’m not a huge sweets fan nowadays but as a child, boy did I love chocolate. In first place was always those Kinder Surprise chocolate eggs, you know the ones with the toy in the middle. I don’t know if those were as popular in the US, but in Australia (where I lived from the age of 4-9) they were everywhere. And after years of collecting those toys I had a pretty solid hippo collection — the Kinder surprise lovers will know what I’m talking about.
Aside from those the ferrero rocher truffles have to be in second place. I mean hazelnuts are the best nuts ever right?
I used to think I loved cashews or pistachios the best, but hazelnuts might be my new favorite. There’s just something so warm, comforting and nutty about them. Toasted hazelnuts almost taste like chocolate on their own.
So when paired with chocolate, they really outdo themselves. Remember nutella? Another household staple when I was growing up.
Those Ferrero Rocher truffles always exuded an elegance and festiveness unlike any other chocolates out there. I mean each one is even wrapped in individual gold wrappers. How regal.
And then when you tear that wrapper off you get the hardened chocolate shell with nut crumbles thrown in, which all makes way for a smooth chocolate hazelnut mix inside along with more chocolate and a hazelnut.
Best sweet treat ever.
Except far from healthy.
And that’s what I needed to change. Who says you have to say no to your favorite flavors, or even worse, feel guilty after indulging in a few.
I couldn’t accept that.
There had to be a way to turn my all time favorite Ferrero rocher truffle into a healthier better for you version. One that you could feel good about eating.
One that is gluten-free, refined sugar free, high in protein and vegan Ferrero Rocher truffle.
Could it be done?
I had to find a way.
First order of business – toasted hazelnuts. If you can get your hands on some of these in the store please do, if not, just buy the raw hazelnuts and toasted them in the oven at 400 degrees F for 15-20 minutes, until browned. Wait for them to cool, and enjoy that magical aroma that they envelop the whole kitchen in, and then peel off those pesky hazelnut skins.
Now, not all hazelnuts are created equal – I mean seriously some of them do not taste as good as others. After a recent family vacation my dad brought back a huge bag of hazelnuts from Spain, which he declared to be the best hazelnuts ever – and trust me, this man knows his hazelnuts.
So they really do differ.
From there the other seven ingredients in this vegan Ferrero Rocher truffles recipe include oats, cacao powder, protein powder, agave (or your sweetener of choice), almond butter, vanilla extract, and coconut oil.
The dry ingredients get pulsed in the food processor into a flour, and then the melted and mixed wet ingredients get added in and pulsed again.
Then take small scoopfuls of the mix and form into balls with your hands. Freeze for 20-30 minutes and serve as is, or melt some chocolate and drizzle over the truffles (or dip them into it) for an even richer experience.
These were no less than amazing. I absolutely love love loved them, as did my parents. As soon as I took my first bite I was instantly transported back to my childhood eating days of Ferrero Rocher truffles, except this time I knew my adult copy cat vegan ferrero rocher bites were made with high quality ingredients, free of animal products, gluten, refined sugars and packed with protein.
Can you ask for a better dessert?
Yields 20 truffles
Eight ingredient healthy, vegan, high protein and refined sugar free copy cat ferrero rocher truffles make for the perfect guilt free dessert. Home made in minutes! No cooking required.
20 minPrep Time
20 minTotal Time
- 1 and 1/2 cups toasted hazelnuts, skinned
- 1/2 cup gluten free oats
- 2 scoops chocolate flavored organic vegan protein powder
- 6 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1/2 cup almond butter
- 1/4 cup agave (or maple syrup, honey for non vegan version, or soaked dates)
- 3 tablespoons coconut oil
- Optional: 3-4 ounces dark chocolate, melted,
- In a food processor process hazelnuts until they are broken down into a flour.
- Add oats, protein powder and cacao powder and process until oats are broken down.
- In a bowl heat up liquid ingredients - vanilla extract, almond butter, agave and coconut oil and mix until smooth.
- Add liquid ingredients to food processor and process until mixed (you might have to use a fork to mix the mixture a few times)
- Make 20 truffles out of the mixture.
- Freeze for 20-30 minutes.
- Melt chocolate and drizzle truffles with melted chocolate.
- Store in the refrigerator.