DIY Ferrero Rocher Chocolates (Vegan + GF)

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Half eaten homemade Ferrero Rocher Chocolate on a stack of more chocolates

Friends, we can’t wait for you to try this DIY version of Ferrero Rocher dark chocolate truffles! They have all the chocolaty, hazelnutty goodness you know and love, but they’re gluten-free and vegan. Like, whoa, are you ready!? 

These one-bite wonders are perfectly crispy, incredibly decadent, and are sure to wow anyone you serve them to! They taste just like the real thing, but maybe even more satisfying! They require just 8 ingredients, and they might just change your life (big claim, but we stand behind it!). Let us show you how it’s done!

Mini chocolate chips, cornflakes, maple syrup, hazelnut butter, cocoa powder, coconut oil, salt, vanilla, and hazelnuts

How to Make Homemade Ferrero Rocher

To create the ultimate homemade Ferrero Rocher chocolate truffles, we analyzed the flavors and textures of the classic store-bought treat so we could recreate its magic! But in vegan, gluten-free form!

Stirring cocoa powder, hazelnut butter, maple syrup, coconut oil, vanilla, and salt in a bowl

The nut inside of a classic Ferrero Rocher chocolate? Hazelnut! So we started there.

Holding a fudgy chocolate mixture with a hazelnut in the center

Around the hazelnut center is a chocolate hazelnut ganache-like layer, similar to Nutella! For a similarly fudgy texture and chocolaty, hazelnutty flavor, we adjusted our Honey Mama’s Bar recipe, infusing the mixture with hazelnut butter. It’s unreal how good it tastes!

Crushing cornflakes in a mortar and pestle

Classic Ferrero Rocher have a light, crispy, wafer layer that is distinctly delicious. We tried a variety of DIY options such as popped amaranth and crushed rice cereal, but our favorite? Crushed corn flakes (we used Nature’s Path brand)! They’re the perfect gluten-free alternative to a wafer…but with the same crispy result!

But even without the cornflake layer (it’s optional), these truffles are dangerously good!

Rolling DIY Ferrero Rocher Chocolates in crumbled cornflakes for the crispy wafer layer

After wrapping the hazelnuts in the decadent, fudgy mixture and crispy cornflake layer, they go into the freezer, which helps them set.

Fork holding a cornflake-crusted chocolate truffle dipped in melted chocolate

For the final coating, we dip the truffles into melted chocolate and roll them in crushed roasted hazelnuts for a crunchy outer layer just like the classics!

Dipping a chocolate truffle in melted chocolate for the outer layer of a homemade Ferrero Rocher

Then just pop them in the refrigerator to let the truffles set, and your new favorite candy will be entering your mouth shortly!

Plate of DIY Ferrero Rocher Chocolate Truffles

We’re SO excited for you to try these DIY Ferrero Rocher! They’re:

Super Chocolaty
Nutty
Crispy
Crunchy
Fudgy
& Decadent!

They’re the perfect treat for Valentine’s Day, dark chocolate lovers, or fellow Ferrero Rocher enthusiasts! Enjoy them as an after-meal treat, decadent snack, or any time the chocolate craving strikes.

More DIY Candy Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a homemade Ferrero Rocher chocolate

DIY Ferrero Rocher Chocolates (Vegan + GF)

Decadent DIY Ferrero Rocher chocolates that taste like the real thing, but are vegan and gluten-free! Perfectly chocolaty and hazelnutty, with just 8 ingredients required!
Author Minimalist Baker
Print
Pile of homemade Ferrero Rocher chocolates
5 from 9 votes
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings 12 (Chocolate truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 3/4 cup roasted hazelnuts
  • 3/4 cup crushed corn flakes (optional, we used Nature’s Path // ensure gluten-free as needed)
  • 1/3 cup unsweetened cocoa powder, sifted
  • 3 Tbsp hazelnut butter* (DIY, store-bought, or sub almond butter)
  • 1/4 cup maple syrup
  • 2 Tbsp coconut oil, melted (DIVIDED)
  • 1/2 tsp vanilla extract
  • 1 healthy pinch sea salt
  • 2/3 cup semisweet vegan chocolate chips (we like Enjoy Life brand)

Instructions

  • Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant. Set aside.
  • CORNFLAKES (optional to mimic the wafer layer): Using a mortar and pestle, food processor, or a plastic bag and rolling pin, crush the corn flakes until they are in small even pieces (~1/8 inch in size). Place in a small mixing bowl and set nearby.
  • FUDGE LAYER: In a medium mixing bowl combine sifted cocoa powder, hazelnut butter, maple syrup, 1 Tbsp (15 ml) coconut oil (adjust amount if altering number of servings), vanilla, and salt. Gently stir with a spoon to combine into a thick paste.
  • Line a plate with parchment paper and set nearby. Take ~1/2 Tbsp of the fudge mixture and form it into a rough ball. Then place a whole hazelnut in the middle, forming the fudge around it so it is hidden inside the ball. Repeat until you have 12 fudge balls with hazelnuts inside (the remaining hazelnuts will be used for coating).
  • Next, coat your fudge balls in the crushed cornflakes (if using) — we found the best way to do this is to gently drop the balls into the corn flakes, rather than rolling them. Transfer your fudge/corn flake balls to the freezer for 15 minutes.
  • MELTED CHOCOLATE LAYER: While the balls are chilling, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl, along with the remaining 1 Tbsp (15 ml) coconut oil (adjust amount if altering number of servings). Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
  • CHOPPED HAZELNUTS: Finely chop (or food process) the remaining roasted hazelnuts until they are very fine and even in size, with no pieces larger than 1/4-inch. Place in a bowl and set nearby.
  • Remove the fudge balls from the freezer. Place one on a fork, and gently dunk the bottom into the melted chocolate, then use a spoon to drizzle the melted chocolate over the ball (don’t roll it, or the cornflakes will come off). Tap the fork handle on the side of the bowl to shake off excess chocolate, then place the ball in the chopped hazelnuts and generously sprinkle nuts over the top. Pick up the ball and press it into the nuts until it’s fully coated, then place back onto the parchment-lined plate. Repeat with the remaining balls until you have 12 completed Ferrero Rocher! Chill for 20 minutes in the refrigerator or until firm to the touch. Enjoy!
  • Leftover Ferrero Rocher will keep for 5 days in the refrigerator, or in the freezer for up to 1 month.

Video

Notes

*We tested this with 1/2 cup store-bought chocolate hazelnut butter (Justin’s brand) mixed with ~1/3 cup of cocoa powder to get a “fudge” mixture. It worked fairly well, but we liked the flavor of the homemade fudge mixture much more!
*Nutrition information is a rough estimate calculated without corn flakes.

Nutrition (1 of 12 servings)

Serving: 1 chocolate truffle Calories: 172 Carbohydrates: 13.8 g Protein: 3 g Fat: 13 g Saturated Fat: 4.6 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 108 mg Fiber: 2.8 g Sugar: 9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 32 mg Iron: 1.4 mg

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  1. Brianna says

    These were delicious and though I was initially intimidated to try them, the construction actually wasn’t that difficult. Note, I couldn’t find cornflakes so I used crushed rice chex and it was very tasty and crunchy.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Brianna! Thank you for sharing your experience and modification! xo

  2. Lenks says

    I made these ones for my friend for Easter. She loved them, even told me its better than original. They were pretty easy to make. Left them in the freezer for about 30min to be sure they are firm. The only mistake I made was that I didnt grind the hazelnuts for final coating properly so it got bit messy. Otherwise perfect. Thank you

  3. Jolly says

    These are SO GOOD! I found this recipe to be super easy, if a bit time and step intensive for admittedly impatient me. BUT dang, these were worth the effort! I made the recipe as written with homemade hazelnut butter and also needed to freeze the mixture to get it to a scoop-able consistency. This is definitely a keeper. Thanks so much!

    • Support @ Minimalist Baker says

      Yay! So glad to hear this recipe was worth it. Thanks so much for the great review, Jolly!

  4. Lauren T says

    These tasted so good. I found the fudge layer to be quite wet so i had to place it in the freezer for 15 minutes to make it scoop-able. I used store bought hazelnut butter so perhaps it was too runny. I used soy protein crisps (from Coles Australia) instead of cornflakes and it worked so well. I omitted the oil from the chocolate layer as I don’t like an overly oily mouthfeel. Make sure you have everything ready to go in a small production line in your kitchen to make the rolling and dipping process seamless.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Lauren! Yes, a production line is key for this one! Thank you for the lovely review and for sharing your modifications! xo

  5. Kim says

    I love theses so much! My fudge mixture was close to brownie batter consistency so I had to place in the freezer for a bit before I could shape into balls. Also, I only used about 1/4 cup of the crushed cornflakes so will crush less next time… and the time after that. Thanks so much for this recipe, you have filled a void in my life. Going to keep these stocked in the freezer forever.

  6. Donna says

    I made these for Valentine’s for my hubby. He gave them 2 thumbs up. I did have to pop them in the freezer for a bit so I could handle them and make them into scoopable balls. Folliwed the recipe as written using almond butter, although I may have over roasted my hazelnuts a little. Still they were are a lovely treat!

    • Support @ Minimalist Baker says

      Wonderful! Thanks so much for the review and for sharing your modifications, Donna. So glad you both enjoyed!

  7. Baiba says

    Dear Dana & Team,
    This is my favourite candy, so I had to make this. At first I wanted to make them without the chocolate coating, but then I thought – the hell with it – it’s Valentines Day soon, so I made them for my husband, but mostly myself :D
    I made the hazelnut butter, but forgot that those were my only hazelnuts. So instead I put almonds inside and coated with roasted salted peanuts + cornflakes (because I had a lot left over after coating the candy).
    What can I say – delicious and festive.
    Thank you so much for your recipes!
    Xoxo

    • Support @ Minimalist Baker says

      Ooo, love that creativity! The mix of nuts sounds so delish. Thanks so much for the great review, Baiba, we’re so glad you enjoyed!

  8. Elana says

    This is the first comment I’ve ever left on ANY food blog! These were SO AMAZING!! If you want to impress your friends, make these!!! I’ll be making these again for sure :)

    • Support @ Minimalist Baker says

      Hi Carol! For the fudge layer we’d suggest trying 1 extra Tbsp of hazelnut butter… if it’s too sticky at that point you could try adding a small amount (~1-2 tsp) of another neutral oil – perhaps avocado, or even hazelnut if you can find it. For the chocolate coating, you can possibly omit the oil with good results, but we haven’t tried it. Hope this helps!

  9. Brooke Stillwell says

    THIS SOUNDS ABSOLUTELY DELICIOUS!!!! I cant wait to try them out. What would you suggest as a good alternative to coconut oil (I’m allergic)?

    • Support @ Minimalist Baker says

      Hi Brooke! This is tricky, for the fudge layer we’d suggest trying 1 extra Tbsp of hazelnut butter… if it’s too sticky at that point you could try adding a small amount (~1-2 tsp) of another neutral oil – perhaps avocado, or even hazelnut if you can find it. For the chocolate coating, you can possibly omit the oil with good results, but we haven’t tried it. Hope this helps!

  10. Sunrise says

    I am unable to eat cornflakes because of the carbs. in corn? Do you have a substitute to make them crunchy that is low in carbs.? Thank you.

    • Support @ Minimalist Baker says

      Hi there! We’d suggest simply omitting them, they add a subtle crunch but the chocolates will still be delicious without them!

  11. Jessica says

    I can’t wait to try it. They sound amazing! What do you think a good substitute for corn flakes would be? Rice Crisp cereal perhaps?? I have someone in the household that is VERY sensitive to corn.

    • Support @ Minimalist Baker says

      Hi Jessica! That could work, but we tested with rice cereal and weren’t super impressed with the results. We’d suggest simply omitting that step – they will still be super delicious!

  12. Jennifer says

    All I can say is, GOD BLESS YOU for developing this recipe! These are my favorite and I literally just sabotaged my January Whole30 because someone gave me a box of these as a late Christmas present, and I couldn’t NOT eat them. haha whoops!

    SO excited to make this at home!!!! :)

  13. Donna says

    Thank you for this recipe. Can’t wait to try it. So many of these types of bites have dates in them which my husband can’t eat. I will rate these once he tries them though I’m sure to get 2 thumbs up!!