Wednesday, 27 November 2013

Ferrero Rocher.. the vegan and gluten-free way!

Remember those delicious Ferrero chocolates, with their golden wrapper, chocolate coating, and delicious nutty center? Ah, nostalgia. Well a lot of you probably still eat those, but alas they are not vegan, so it's been years since I've had one.

They are also full of modified whatever ingredients, and refined sugar and other stuff I don't wanna see in my food. That's why I decided to veganize them!

I got some hazelnut butter from a health food expo last weekend, and I've been hooked on hazelnuts since. I made porridge with it a couple times, and had it over mochi. Oh my god. I also had it on my protein pudding, which I didn't photograph.

For the recipes to these babies and more, go to my Instagram page: @missveggievibes

Without further a due, here is the Ferrero recipe! It's a lot of steps, but I've tried to make it as clear as possible. Comment if you have questions!

Vegan & Gluten Free Ferrero Rocher


-1 cup whole hazelnuts
-2 cups crispy rice cereal (I used Enjoy Life brand, see photo below)
-3/4 cup hazelnut butter (I used Prana, which is incredible!)
-1/4 cup + 1/4 cup coconut oil, divided (measured solid)
-1/4 cup plus 2 tbsp coconut sugar, divided
-1/4 cup coconut flour
-1.5 tbsp milled flax seed
-1 cup vegan chocolate chips
-1/2 cup unsweetened almond milk (or other non dairy milk)


Preheat oven to 350.

1. Place hazelnuts in a single layer on a large baking sheet. Bake for 10-15 minutes, watching carefully so they don't burn. Remove from the oven, wait until cool enough to handle, then manually remove the skins. If a little is being stubborn on them, don't worry. The skins aren't too bad, but they will taste less bitter without them. Turn the oven off.

2. In a food processor, grind the cereal until it is not quite all crumbs, but a fine mix of crumbs and larger pieces. I took a picture, because that sounds confusing as hell. By the way, this is the cereal I used. It has honey, so if you don't eat that then try another healthy rice cereal! Rice Krispies are probably GMO ridden, so go for a whole grain or organic version.

3. Mix the flax with 4 tbsp water and let it sit. Meanwhile, melt the coconut oil on gentle heat in a small saucepan, then add the hazelnut butter and 1/4 cup of the coconut sugar. Add more sugar if your rice cereal is totally unsweeteened. Yea, you're making a dessert, so it needs to be sweet! Stir the hazelnut mixture into the rice cereal, along with the coconut flour, and mix it up well. Add the flax and mix again.

4. Put your mixture in the freezer for just a few minutes so it hardens a bit and is easier to manage.

5. Remove from freezer. This next step takes some patience, and I guarantee your hands will be covered in crispy hazelnut mixture, which you will want to lick like a hungry dog. Try not to. This recipe is probably for other people besides yourself, and having your spit in it isn't nice. ;) Take one whole hazelnut at a time, and grab a generous spoonful of the crispy mixture, and then use your hands to "wrap" the mixture around the nut. Try your best, and don't worry if it feels like it won't set. It will. Take your crispy nut balls and put them on the same baking sheet from before (save some dishes here). Return to freezer to harden a bit. Note: you will have some hazelnuts left over, so save those.

6. Meanwhile, melt your chocolate chips, almond milk, and remaining coconut sugar and coconut oil in a small pan on low heat. Stir frequently. When mixture is nice and uniform, remove from heat. 

7. Take your remaining hazelnuts and process into crumbs in your food processor. Remove the balls from the freezer, and then use a spoon to cover them in chocolate. I find leaving them on the baking sheet is easier, just roll them around as needed, to cover. Sprinkle the hazelnut pieces on top. Return to the freezer until set.


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