Walking Through Lavender Fields
Vegan Ferrero Rocher Chocolate Hazelnut Bliss Balls 1
Desserts

Chocolate Hazelnut Bliss Balls, Ferrero Rocher Inspired (V, GF)

Ferrero Rocher was my favourite sweet treat when I was still vegetarian. So when I became vegan and started creating recipes, one of my first goals was to make vegan Ferrero Rocher balls as exquisite as the originals. There are two ways you can make these bliss balls. The first recipe is my original recipe using my vegan Nutella for the filling. The second recipe is an adaptation from Lazy Cat Kitchen.

Vegan Ferrero Rocher Chocolate Hazelnut Bliss Balls Adapted 1

Why two different recipes? The adapted recipe was the first one I made and I still really like it. Since then I’ve created a version that I think more closely resembles the original and also tastes better. So I updated this recipe to add my original version for vegan Ferrero Rocher. This new version is made with soft vegan Nutella centre, coated with roasted hazelnuts and melted 60 % chocolate.

Vegan Ferrero Rocher Chocolate Hazelnut Bliss Balls 2

There will be quite a difference in how these bliss balls look between the first or the second recipe. My version doesn’t look as exciting on the outside as the second version since the chocolate coating covers the crushed hazelnuts. Whichever way you decide both recipes are great vegan and gluten free versions of the original Ferrero Rocher. They make a great dessert or a snack on their own but try them also as a topping for my vegan Ferrero Rocher Nutella cheesecake.

Vegan Ferrero Rocher Chocolate Hazelnut Bliss Balls Adapted 2
Vegan Ferrero Rocher Chocolate Hazelnut Bliss Balls 1

Chocolate Hazelnut Bliss Balls, Ferrero Rocher Inspired (V, GF)

The most amazing Ferrero Rocher inspired bliss balls. Exquisite and decadent dessert bites made with vegan Nutella, rich roasted hazelnuts and chocolate coating.
5 from 2 votes
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Dessert
Servings 10
Calories 202 kcal

Ingredients
  

My original recipe:

Adapted recipe:

  • 50 g Lindt 70 % melted
  • 45 ml (3 tbsp) coconut cream only the cream part from a can of coconut cream (without water)
  • 20 ml (4 tsp) maple syrup
  • 72 g (1/4 cup) hazelnut butter
  • a pinch of vanilla powder
  • a pinch of salt
  • 55 g hazelnuts roasted

Instructions
 

My original recipe:

  • Make vegan Nutella. You will need a little more than half a batch for this recipe.
  • Put vegan Nutella in a freezer for about two hours or until it's hard enough to work with.
  • Roast hazelnuts at 180 °C for 10 min. Leave them to cool down then rub their skin off with your fingers.
  • Take 10 hazelnuts and put them aside. They will go into the middle of every bliss ball.
  • Put the rest of roasted hazelnuts on a wooden board and crush them with the back of a fork. The goal is to get small pieces to roll the balls into. You don't want them to be too big but also not too small.
  • Take vegan Nutella from the freezer and divide it into 10 equal parts.
  • Take first of these pieces, flatten it out, put one whole hazelnut in the middle then wrap that hazelnut into the chocolate mixture and shape a ball with your hands. Repeat with the rest of the nine vegan Nutella pieces and hazelnuts. If the vegan Nutella gets too wet from the heat of rubbing it with your hands put it back in the freezer so it hardens again before proceeding.
  • Roll all 10 balls into crushed hazelnuts.
  • Put balls back in the freezer for a little while so they harden again.
  • Melt Lindt 60 % in a double boiler over low heat.
  • Take one bliss ball from the freezer and coat it in melted chocolate. Be careful to not put too much chocolate since the hazelnut coating will not be as visible with heavy chocolate coating and the chocolate can overpower the filling.
  • Repeat the same with the rest of bliss balls.
  • Put chocolate coated bliss balls on a plate lined with parchment paper. Store them in the fridge for the chocolate to harden.

Adapted recipe:

  • Chop chocolate into smaller pieces and put them in a double boiler over low heat to slowly melt.
  • Add coconut cream, maple syrup, hazelnut butter, vanilla powder and salt to the mixture. Keep it a little bit longer over low heat until coconut cream is melted and hazelnut butter becomes very smooth.
  • When everything is mixed together well, put the mixture in the refrigerator for a couple of hours or overnight. It has to become harder so you can work with it and shape it.
  • When the mixture is ready to work with, take it out of the fridge (if left in the fridge overnight it will be pretty hard so make sure to take it out about 20 min before you start working so that it becomes softer again). Mix together with a spoon so that ingredients are well incorporated again.
  • Roast hazelnuts at 180 °C for 10 min. Leave them to cool down then rub their skin off with your fingers.
  • Take 10 hazelnuts and put them aside. They will go into the middle of every bliss ball.
  • Put the rest of roasted hazelnuts on a wooden board and crush them with the back of a fork. The goal is to get small pieces to roll the balls into. You don't want them to be too big but also not too small.
  • Take the chocolate mixture from the fridge and divide it into 10 equal parts.
  • Take first of these pieces, flatten it out, put one whole hazelnut in the middle then wrap that hazelnut into the chocolate mixture and shape a ball with your hands. Repeat with the rest of the nine chocolate spread pieces and hazelnuts. If the chocolate mixture gets too wet from the heat of rubbing it with your hands put it back in the fridge so it hardens again before proceeding.
  • Roll all 10 balls into crushed hazelnuts.
  • Put balls back in the fridge for a little while so they harden again.
  • Keep these sweets in the fridge but take them out about 20 to 30 minutes before serving so that they become a little bit softer and more enjoyable to eat.

Notes

*When making adapted recipe put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*The second recipe adapted from Lazy Cat Kitchen.

Nutrition

Serving: 1bliss ballSodium: 19mgCalcium: 22mgVitamin C: 1mgVitamin A: 3IUSugar: 6gFiber: 2gPotassium: 110mgCalories: 202kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 2gSaturated Fat: 6gFat: 18gProtein: 3gCarbohydrates: 9gIron: 1mg
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #WalkingThroughLavenderFields!

You Might Also Like...

No Comments

    Leave a Reply

    Recipe Rating