Vegan Ferrero Rocher
Ingredients
- 160g ichoc super nut⠀
- 1/2 cup full fat coconut cream⠀
- 1/2 cup hazelnut butter (you can make your own to save money)⠀
- 1 cup roasted hazelnuts (1/2 whole + 1/2 chopped)⠀
Preparation
Take the ichoc super nut chocolates and place them on a chopping board
In order to avoid big hazelnut pieces, chop the chocolate into small pieces to crunch the hazelnuts
Place the chopped chocolate into a bowl and melt over a water bath until smooth
Add in the coconut cream and hazelnut butter and stir until combined
Place the bowl into the freezer for minimum 2 hrs or until firm
Once firm, scoop out some of the mixture and roll in your hands into a small truffle (this is really messy but it'll be worth it)
Take a hazelnut and press into the center of the truffle
Finally, roll the truffle in the chopped hazelnut pieces until completely covered and place on a lined tray
Repeat this step until the chocolate mixture is gone
Place the tray back into the freezer for another 30 minutes
Let the vegan ferrero rochers defrost at room temperature for 5 minutes before serving
Store in the freezer for up to 1 month