Vegan Ferrero Rocher
Now that we are officially in the holiday season, you cannot miss cookies and chocolates. We are surrounded by all types of delicious foods and it’s a little bit hard to eat healthy. But we can do some small changes in the ingredients in order to obtain delicious results without much guilt.
Ahora que ya estamos oficialmente en la temporada navideña, no pueden faltar las galletas y los chocolates. Estamos rodeados de pura comida deliciosa y cuesta un poco de trabajo comer saludablemente. Pero podemos hacer pequeños cambios en los ingredientes, para tener resultados riquísimos sin tanta culpa. 
One type of chocolate that I always associate with the holiday season, is the Ferrero Rocher… I’m sure it has to do with its Christmas advertising. I love the super creamy filling that tastes like Nutella and the touch of hazelnuts. I decided to make a slighter healthier version: vegan Ferrero Rochers.
Uno de los chocolates que más asocio con la época navideña son los Ferrero Rocher… seguramente tiene que ver con su publicidad navideña. Me encanta el relleno cremosito tipo Nutella y el toque de avellanas. Decidí hacer una versión un poco más saludable: los Ferrero Rocher veganos. 
Believe it or not, I used avocado to create the creamy filling. I know it sounds a bit strange, especially because in Mexico we used to use it in savory dishes, but after trying these chocolates, I have no doubt that it is an excellent ingredient to use in a dessert as well as in a guacamole.
Aunque no lo creas, utilicé aguacate para crear el relleno cremoso. Sé que suena un poco extraño, sobre todo porque en México estamos acostumbrados a utilizarlo en platillos salados, pero después de probar estos chocolates, no me queda duda de que es un buen ingrediente para utilizar tanto en postres como en un guacamole. 
I think one of the purposes of cooking and preparing your own meals, is that you have complete control over the final flavor. While I cook, I like to continually taste to see if I’m on good track. I know it’s not a good idea when you have certain raw ingredients such as eggs, but with these chocolates, I recommend that you try the creamy filling constantly until it reaches the desired sweetness and chocolate flavor.
Pienso que el chiste de cocinar y preparar tu propia comida, es que tú tienes todo el control sobre el sabor final. Mientras estoy cocinando, me gusta probar continuamente para ver si voy por buen camino. Sé que no es una buena idea cuando tienes ciertos ingredientes crudos como el huevo, pero en estos chocolates, te recomiendo que pruebes constantemente el relleno cremoso hasta que llegue al sabor deseado de chocolate y dulzor. 
In my house we loved these vegan Ferrero Rocher. I’m sure you will not feel so bad about eating chocolate as a snack.
En mi casa nos encantaron estos Ferrero Rocher veganos. Estoy segura que no te sentirás tan mal de comer un antojito de chocolate.
- 2 avocados
- 3 teaspoons vanilla extract
- 3 Tablespoons cocoa powder
- 3-4 tablespoons maple syrup
- ¾ cup unflavored protein powder (I use soy protein)
- ⅛ teaspoon salt
- 16 whole hazelnuts + ½ cup chopped hazelnuts
- 100 grams (3.5 oz) dark chocolate (70% cocoa)
- 1 tablespoon coconut oil
- Line a baking sheet with parchment paper.
- Add the avocado, vanilla, maple syrup, protein powder, cocoa and salt to a food processor and pulse until smooth. I recommend that at this point, you taste constantly the chocolate filling and feel free to add more cocoa powder or maple syrup according to your taste.
- Scoop 16 truffles, using a tablespoon, and put them in the prepared baking sheet. You don’t have to shape them into balls at this point. Refrigerate for 15 minutes.
- Meanwhile, put the chocolate and the coconut oil in a heatproof bowl. Sit over a pan of barely simmering water and allow the chocolate to melt, stirring constantly, until completely smooth.
- Remove the truffles from the fridge. Push one whole hazelnut in the center of each piece and shape into balls. Roll each truffle into the chopped hazelnuts until completely covered. Cover with the melted chocolate, draining the excess.
- Let cool at room temperature.
- Enjoy!
- 2 aguacates
- 3 cucharitas extracto de vainilla
- 3 Cucharadas cocoa en polvo
- 3-4 Cucharadas miel de maple
- ¾ taza polvo de proteína sin sabor (yo utilice proteína de soya)
- ⅛ cucharita sal
- 16 avellanas enteras + ½ taza avellanas en trozos
- 100 gramos (3.5 oz) de chocolate amargo (70% cocoa)
- 1 Cucharada aceite de coco
- Cubre una charola para hornear con papel encerado.
- En un procesador de alimentos, añade el aguacate, vainilla, miel de maple, proteína en polvo, cacao y sal, pulsa hasta que quede suave. Te recomiendo que en este punto, pruebes q constantemente el relleno de chocolate y no dudes en añadir más cacao o miel de maple de acuerdo a tu gusto.
- Con una cucharada, saca 16 trufas y colócalas en la charola de hornear. En este momento no tienes que darles forma de bolita. Refrigera por 15 minutos.
- Mientras tanto, pon el chocolate y el aceite de coco en un recipiente resistente al calor. Colócalo sobre una olla de agua hirviendo a fuego lento y deja que el chocolate se derrita, revolviendo constantemente, hasta que esté completamente liso.
- Retira las trufas del refrigerador. Coloca una avellana entera en el centro de cada pieza y ahora si dale forma de bolitas. Baña cada trufa con las avellanas picadas hasta que estén completamente cubiertas. Cubre con el chocolate derretido, drena el exceso.
- Dejar enfriar a temperatura ambiente.
- ¡Disfruta!
What if we don’t have protein powder? Can it be omitted or could I just sub almond flour..
Hi Natalie! Thanks for stopping by. I would substitute the protein powder with almond flour to maintain the same consistency. I would love to know how they turn out!
Wow I love ferrero rocher! I can’t believe you made these with avocados, that’s so clever Azu!
They have a stronger chocolate flavor, they are really really good!
Wow! I love this recipe and I have not even tried it yet 🙂 Going to add this to my list of things to make. Maybe for Valentine’s day? Thanks for sharing!
Hi Gwen,
Thanks for stopping by! You are right, they would be great for Valentine’s day.
This recipe caught my eye on One Green Planet as I’ve wanted to make vegan ferreros for some time. Just wanted to check how much protein powder is required as I haven’t used it in baking before and it’s only listed as 3/4 in the ingredients. Should it be 3/4 cup? Also, do these keep well if they are made a few days in advance? Thanks!
Hi Mel! You are completely right, there was a mistake in the recipe. I check my notes and its ¾ cup protein powder. I just corrected it.
I preferred to keep them refrigerated. If you don’t like to eat them cold you can leave one or two pieces at room temperature just before eating. They disappeared really fast when I made them, but I think they will keep in goof conditions for up to a week.
Hope this information is useful