Vegan Ferrero Rocher Truffles
Ingredients
Inner filling
- 1 can (400g) chickpeas
- 10 Medjool dates
- 125g dark chocolate
- 12 whole hazelnuts
Outer coating
- 75g hazelnuts
- 200g dark chocolate
Preparation
Rinse the chickpeas well, dry them, and put them in the food processor.
Pit the dates and add them to the food processor.
Melt the dark chocolate in a saucepan and pour it into the food processor. Mix the ingredients until a firm mass forms.
Roll 12 balls with your hands and press a whole hazelnut into each. Place them on a plate and put in the refrigerator.
Chop the hazelnuts finely and melt the dark chocolate. Mix them in a bowl.
Take the balls out of the fridge and roll them in the dark chocolate and hazelnut mixture.
Place them back on the plate and refrigerate for another 30 minutes.
