Ah, Ferrero Rocher. My moon, my stars, my light. You’ll have a hard time convincing me that Ferrero Rocher isn’t the best chocolate candy on the planet. They are so fancy looking, all blinged out in gold, and fancy tasting too. Just imagine how much money Ferrero Rocher would save each year if they wrapped their candy in plain, non-gold paper, but they’re too good for that. It just wouldn’t taste the same, I tell you.
To be honest, I’m not a huge chocolate candy person. When I was younger I would wrestle any grown man or woman for a Crunch or Twix bar, but as I’ve grown up my preferences have swayed towards chocolatey desserts instead of grocery store bars. But, my love for Ferrero Rocher has never faltered, and I’m glad to have found a recipe for homemade Ferrero Rocher that is both vegan and keto-friendly!
Although I’m not following the keto diet, I do occasionally cruise Pinterest for keto-friendly desserts so that I can satisfy my sweets craving without being too indulgent. Now, I’m usually 100% pro-life-is-short-eat-all-the-sweets-no-matter-the-calories but I’ve spent the last week at home eating everything in sight, and my body is telling me to take a break or else it may literally crumble to pieces. So, here comes homemade keto Ferrero Rocher which lets me still eat chocolate while still staying on my body’s good side.
These chocolate candies are perfect for vegans because of the use of non-dairy chocolate (I got mine from Trader Joe’s, their one pound chocolate bars are accidentally vegan!). These also work as a dessert for those who follow the keto diet because they are very low in sugar. Now, the dark chocolate bar I used from Trader Joe’s does have sugar in it, which is fine with me but if you’re keto I recommend finding a sugar-free chocolate instead! My local Ralph’s and Vons have sugar-free chocolate, and I bet you can find it near you, too. Perhaps look in the diabetic section if you can’t find it in the baking aisle.
This recipe also includes a few tablespoons of erythritol as a light sweetener. Erythritol is a low-calorie sugar substitute that isn’t as sweet as sugar but works well for baking. I typically avoid all sugar substitutes because they are super artificial, but I’ve done my research and there don’t seem to be any drawbacks or side effects to consuming erythritol, while the same can’t be said for other sugar alternatives. It seems to be safe. If you are interested in trying it out for yourself, I’ve only been able to find it on Amazon.
I hope this homemade Ferrero Rocher recipe satisfies your chocolate craving! Happy New Year, wishing you lots of sugar and chocolate in 2019 🙏🏾
1.5 cups ground hazelnuts
6 tablespoons melted coconut oil
4 tablespoons erythritol
2 oz sugar-free dark chocolate, melted
1 tbsp cocoa powder
1 tsp vanilla extract
extra hazelnuts, whole and chopped
- Add the ground hazelnuts, melted coconut oil, erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
- Add the melted chocolate and blend for another 15 seconds.
- Place the mixture in the freezer and chill for approx. 15 minutes.
- After the mixture has cooled down and toughened a bit, take it out of the freezer and form small balls with your hands. I was able to get exactly 10 balls.
- Add a whole hazelnut into the middle of each ball and roll it to seal.
- Roll each ball in chopped hazelnuts and enjoy!
Adapted From: Hungry For Inspiration