These vegan Ferrero Rocher muffins taste and look incredible. I captured the flavour of Ferrero Rocher bliss balls in muffin form. They’re made with my favourite food combination: roasted hazelnuts and chocolate. They are not just vegan but also gluten-free, as they’re made with oats instead of all-purpose flour. They are also sweetened with medjool dates – a natural, refined sugar free sweetener. But all this doesn’t compromise the flavour.
Ferrero Rocher bliss balls are, of course, very famous small treats made with Nutella in the centre, a whole roasted hazelnut in the middle, and a coating of wafer, crushed roasted hazelnuts, and melted chocolate. I also have a recipe for vegan Ferrero Rocher bliss balls, which were the inspiration for these muffins.
The best part of these vegan Ferrero Rocher muffins 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 chopped roasted hazelnuts. This way, you really get the taste and look of Ferrero Rocher bliss balls in muffin form.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious chocolate hazelnut recipes:
- Vegan Nutella
- Vegan Baci Bliss Balls
- Vegan Nutella Caramelised Banana Porridge
- Vegan Nutella Milkshake
Ferrero Rocher Muffins (V, GF)
Ingredients
- 5 medjool dates pitted
- 1/2 tbsp ground flax seeds
- 19 ml (1 1/4 tbsp) water
- 25 ml (5 tsp) coconut oil melted
- 50 g hazelnut butter
- 25 g 70 % chocolate melted; I used Lindt
- 50 ml (3 1/3 tbsp) full fat coconut milk cream and water
- 50 ml (3 1/3 tbsp) plant based milk I used soy milk
- 60 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
Instructions
- Roast hazelnuts at 180 °C for 8 min.
- While hazelnuts are roasting, pit all medjool dates, put them in a small bowl and pour boiling water over them. Leave them to soak for 10 min.
- In a small bowl mix together ground flax seeds and water. Leave them to stand for 5 min.
- Melt coconut oil, hazelnut butter, and chocolate over a double boiler.
- Mash medjool dates with the back of a fork, discarding the water in which they were soaking.
- Add mashed medjool dates, full fat coconut milk, plant based milk, and flax egg to the coconut oil, hazelnut butter, and chocolate mixture. Mix together well.
- 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 blender. Add to the blender also oats. Grind them so you get a 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 6 whole hazelnuts from the rest of the batch of roasted hazelnuts. Put them aside. They will go on top of the muffins.
- Crush the rest of roasted hazelnuts with the back of a fork into small pieces.
- Preheat the oven to 190 °C and put 6 muffin paper cups into cups of a muffin pan.
- Mix together dry and wet ingredients. Don't overmix but make sure that there's no dry spot left.
- Divide the batter equally between 6 cups of a muffin pan.
- Place one hazelnut on top in the center of every muffin. Gently push them into the batter so that they will stick to it when baking.
- Sprinkle crushed hazelnuts around the whole hazelnut. Gently tap them into the batter.
- Bake on the middle rack for 8 min, then lower the heat to 180 °C and bake another 12 min.
- Take the muffin pan out of the oven, put it on the cooling rack and leave muffins inside the muffin pan for 20 min for them to cool down. After 20 min carefully take them out of the muffin pan.
