Description
Vegan “Ferrero Rocher” Chocolate Truffles- just like the real deal, but then vegan. The crunchy coating, and smooth soft chocolate on the inside dipped in raw chocolate and hazelnuts make this a delicious sweet treat.
Ingredients
Scale
- Chocolate Truffles
- ½ cup medjool dates
- ⅓ cup roasted hazelnuts (skins removed)
- 2 ½ tablespoons raw cacao powder
- 2 cups organic black beans
- 1 ½ tablespoons melted coconut oil
- 1 tablespoons maple syrup or thin date syrup
- Raw Chocolate
- ¼ cup melted coconut oil
- 1 tablespoon maple syrup or thin date syrup
- ¼ cup raw cacao powder
- Decoration
- 12 whole roasted hazelnuts for the filling
- ¼ cup hazelnuts (roughly chopped)
Instructions
- Chocolate Truffles
- Add the dates to a food processor and process until the dates become a paste mixture. Place the date paste into a bowl.
- Add the roasted hazelnuts to the food processor and process until it becomes smooth as butter.
- If you use the black beans from a glass jar, drain and rinse them and pat dry with a paper towel.
- Add all the ingredients, including the date syrup/ maple syrup and black beans to the food processor and processor until smooth.
- Put the chocolate truffle mixture into the freezer for more or less 1 hour to set.
- Raw Chocolate
- Combine the coconut oil with the maple syrup.
- Add the raw cacao powder and stir until all is well combined and the chocolate mixture is smooth. Set aside.
- Assembly
- Roll 1 tablespoon of mixture into a ball and poke a roasted hazelnut into the centre. Roll into a perfect ball and than dip into the raw chocolate.
- Roll into the hazelnut coating and then (if you wish) into the chocolate again or leave the coating crunchy.
- Repeat with the remaining mixture.
- Freeze for at least 2 hours to set. Enjoy!