In a previous post I’ve already written about how I loved Ferrero Rocher bliss balls when I was still a vegetarian. I just love the combination of roasted hazelnuts and chocolate. Perhaps you’ve already tried my version of vegan chocolate hazelnut bliss balls or vegan Ferrero Rocher Nutella cheesecake. In this recipe I wanted to recreate the taste of Ferrero Rocher in a muffin.
I make Ferrero Rocher muffins with gluten-free oats and roasted hazelnuts, hazelnut butter, melted chocolate and I sweeten them with medjool dates. The best part is the dramatic topping where I crush roasted hazelnuts and scatter them around one whole roasted hazelnut. The inside of the muffins is also filled with broken roasted hazelnuts. This way you really get the taste and look of Ferrero Rocher bliss balls in muffin form.
Ferrero Rocher Muffins (V, GF)
- 5 medjool dates
- 1/2 tbsp ground flax seeds
- 1 1/4 tbsp water
- 25 ml (5 tsp) coconut oil melted
- 50 g hazelnut butter
- 25 g Lindt 70 % chocolate melted
- 3 1/3 tbsp (50 ml) full fat coconut milk cream and water
- 3 1/3 tbsp (50 ml) plant based milk I used soy milk
- 90 g hazelnuts divided
- 100 g gluten free oats
- 1/2 tbsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp vanilla powder
- 1/8 tsp salt
- Roast hazelnuts at 180 °C for 8 min.
- While hazelnuts are roasting put medjool dates in a small bowl and pour boiling water over them. Leave them to soak for 10 min.
- Mix together ground flax seeds and water. Leave them to stand for 5 min.
- On low heat over double boiler melt coconut oil, hazelnut butter and chocolate.
- Mash medjool dates with a back of a fork, discarding the water in which they were soaking.
- Mix together flax egg, mashed medjool dates, melted coconut oil, hazelnut butter, chocolate, full fat coconut milk and plant based milk.
- When hazelnuts are roasted take them out and leave them to cool a little bit. Then rub their skin off with your fingers.
- Put 25 grams of hazelnuts into the food processor. Add to the food processor also oats. Grind them so you get flour consistency. Transfer the mixture to a bowl.
- Add to the oat and hazelnut flour baking powder, baking soda, vanilla and salt. Mix together.
- Take 5 whole hazelnuts from the rest of the batch of roasted hazelnuts. Put them aside. They will go to the top of muffins.
- Divide the rest of roasted hazelnuts in half. Cut every hazelnut from one batch in half. Crush with the back of the fork hazelnuts from the other batch.
- Preheat the oven to 190 °C and grease 5 muffin pans with oil.
- Mix together dry and wet ingredients. Don't overmix but make sure that there is no dry spot left. Sprinkle hazelnuts that are cut in half over the mixture and gently mix.
- Divide the batter equally between 5 muffin pans.
- Place one hazelnut on top in the center of every batter. Gently push them in the batter so that they will stick to it when baking.
- Sprinkle crushed hazelnuts around the whole hazelnut. Gently tap them in the batter.
- Bake in the middle rack for 8 min, then lower the heat to 180 °C and bake another 12 min.
- Take muffin pan out of the oven and take muffins immediately out of the pan. Leave them to cool on the rack.