Chocolate and roasted hazelnuts seems a perfect combination and one I can never get tired of. Ferrero Rocher is one of those brands that successfully combines these two ingredients into a delicious dessert. I wanted to create a vegan version of these little bliss balls that is even more exquisite as the original. I’m using my amazing vegan Nutella for the soft centre of bliss balls, deeply roasted hazelnuts and 60 % chocolate for the coating.
My Ferrero Rocher bliss balls are also gluten free, since I skipped the wafer part of the original. I actually like it better without it and the crunchiness that roasted hazelnuts bring is enough for me.
More delicious copycat candy recipes:
Vegan Ferrero Rocher Bliss Balls (GF)
- 180 g vegan Nutella
- 70 g hazelnuts roasted
- 100 g Lindt 60 %
- Make vegan Nutella. You will need a little more than half a batch for this recipe.
- Cover the bowl with vegan Nutella and put it in a freezer for about two hours or until vegan Nutella is 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 Nutella 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. I usually put it back in the freezer for a couple of minutes right after I roughly wrap each hazelnut into Nutella, since the mixture does get wet very fast. Then when it's harder again, I shape the balls.
- 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. Leave it for a couple of minutes to cool before you start dipping bliss balls into it.
- Take one bliss ball from the freezer and coat it in melted chocolate. Put it on a plate lined with parchment paper. Repeat the same with the rest of bliss balls.
- Store bliss balls in the fridge for the chocolate to harden.
- After chocolate is hardened trim with a knife the part of bliss balls that touched the baking paper where there's excessive chocolate.