Ingredients
Scale
- 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)
Instructions
- 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.
Description
As in all of my recipes, 1 cup equals 250 ml.
