Vegan Ferrero Rocher’s

These little balls of heaven are honestly going to be your new addicition… I would be lying if I said I didn’t eat the whole batch in one go and proceed to make another lot. Not only are they made from a very special vegetable (wait and see!), but they are SO tasty and I have got the texture spot on. You can sink your teeth into them and they are a little chewy, meaning they last for longer (I usually just inhale any chocolate truffle given to me)! The recipe makes about 6 but you can double up or just make them smaller!


  • 30g steamed/boiled/baked sweet potato (this is a very small amount! Great if you have any left overs)
  • 50g hazelnut butter (or any other nut butter)
  • 30g chocolate protein powder
  • 5g cocoa powder
  • 20g agave syrup
  • 40ml plant milk (you may need more or less depending on how runny your nut butter is)
  • 6 hazelnuts
  • Optional: cocoa nibs and crushed hazelnuts to roll


  1. In a blender combine all ingredients but the milk and hazelnuts. Blitz until everything is combined. It should be quite grainy and not too sticky
  2. Transfer to a small bowl and add the milk, a little at a time
  3. Stir until a dough consistency is formed. You should be able to roll it in your hands without it being too sticky
  4. Divide the mixture into 6, and roll into balls, placing a hazelnut in the middle of each
  5. Roll in cocoa nibs and hazelnuts, then refridgerate until you’re ready to enjoy (but they won’t last long!)


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