These tasty vegan chocolate truffles can be whipped up in hardly any time at all and require just a handful of ingredients. I have had a hazelnut chocolate truffle recipe that is a ferrero rocher copy on my website for a while now but I wanted to try and come up with a more nutrient dense version.
The combination of cocoa and nuts in this recipe results in a really rich, fudgey texture that is wonderfully decadent. The additional crushed hazelnuts and chocolate on top of these truffles are optional but I do think they finish these off perfectly. If you wanted to make these really special you could even roll the entire truffle in melted chocolate followed by crushed hazelnuts so the truffles are fully coated in this crumb. If desired, you could opt to use a melted dairy free white or milk chocolate instead.
I find this amount of dough makes between 6 and 8 of these gluten free and vegan friendly ferrero rocher copies but, if you wanted more, you could simply double all the amounts used. Please keep in mind that the ‘prep time’ includes the time needed for the vegan chocolate truffles to set, the actual preparation itself will only take a few minutes.
Once these have set, I like to keep these in the fridge. You can store them in there for up to one week although they probably won’t last that long. To prolong their shelf life they can be stored for longer in the freezer, however this will affect the texture of the nuts. If you choose to freeze them, ensure you allow enough time for them to thaw out before eating so as not to damage your teeth!
If you like this recipe, you may also like my other no bake vegan chocolate truffle which you can find here.
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