Homemade Ferrero Rocher (Vegan) made with coconut milk, vegan chocolate, hazelnut butter, maple syrup, vanilla, and roasted hazelnuts.

I don’t know about you, but there are certain foods that just—ugh—hit you right in the childhood. Ferrero Rocher was one of those for me. Maybe it’s because my mom would only buy them for “special occasions,” which usually meant holidays or when we had cousins visiting… or sometimes when she just needed a break and hid a box in her room (I wasn’t supposed to know that, but I definitely did). There was something about peeling that gold wrapper that made everything feel a little fancier than it really was—like eating a chocolate that somehow knew it was important.

When I went vegan, though, I remember walking past those big Ferrero Rocher pyramid displays and feeling this tiny, silly pang of loss. Nothing dramatic, but enough that I’d stop for a second and think, dang… I used to love those. Ever had that moment where you miss a food not just because it tastes good, but because it reminds you of who you were at the time? That’s exactly how I felt.

this recipe

So, one weirdly chilly afternoon—one of those days where you put on socks for the vibe, not for the temperature—I suddenly thought, “Maybe I could make a Homemade Ferrero Rocher (Vegan)… or at least something sort of in the same galaxy.” Honestly, I didn’t expect much. Maybe a messy chocolate ball that tasted vaguely hazelnut-y. But the second that coconut milk hit the chocolate bowl and melted into that glossy ganache, I swear something inside me unclenched. It smelled like I’d accidentally opened a door I didn’t realize was still locked.

And when I bit into the finished version? The crunch, the creamy hazelnut center, the whole roasted nut—it was this warm rush of nostalgia with a modern twist. Like meeting an old friend after years and realizing you still know their laugh.
Homemade Ferrero Rocher (Vegan) somehow gave me back a flavor from childhood I thought I’d outgrown… except now it fits into who I am today. Kinda wild how food does that.

Why You’ll Love This Homemade Ferrero Rocher (Vegan) Recipe?

Here’s the thing—I’ve made a lot of vegan desserts, and some of them are… fine. Good even. But this Homemade Ferrero Rocher (Vegan) recipe? It hits differently. It feels luxurious without trying too hard. It’s simple but not boring. It’s nostalgic without being an exact copy. And honestly, the fact that it only uses seven ingredients still kinda shocks me.

The frozen center makes dipping ridiculously easy, the hazelnut nibs give you that unmistakable Ferrero crunch, and the moment you hit that whole roasted hazelnut? Oh, heaven. That’s the bite that gets me every time. Sometimes I hesitate before eating the first one because I know I’ll want at least three.

And maybe this sounds silly, but making these feels like gifting a tiny bit of magic. They look like something you’d find in a fancy European chocolate shop—the kind where the cashier judges you slightly if you pronounce “ganache” wrong—but YOU made them, in your imperfect kitchen, with music playing in the background and probably some dishes still in the sink.

Ingredient Notes:

Before we jump into the steps, let’s just chat through these ingredients like friends figuring this out together. I promise nothing here is intimidating—unless you’re intimidated by coconut cream, which… fair.

Here’s what each part does:

• Coconut Milk or Coconut Cream: The heart and soul of that creamy ganache. If it’s full-fat and chilled, you’re golden.

• Vegan Chocolate: Use one you actually love. Life is too short for mediocre chocolate, right?

• Hazelnut Butter: Basically the flavor glue of the Homemade Ferrero Rocher (Vegan). Gives that Nutella energy without the guilt.

• Maple Syrup: Sweetens gently and blends beautifully.

• Vanilla Extract: A small amount, big impact.

• Sea Salt: Makes everything taste deeper. And honestly, chocolate without a hint of salt feels unfinished.

• Whole Roasted Hazelnuts: The classic Ferrero moment hidden in the center.

• Hazelnut Nibs + Vegan Chocolate for Coating: The crunchy outer texture that fools people into thinking you spent hours crafting these.

Funny how something as simple as chopped nuts and chocolate can feel so… elegant. Like the dessert version of wearing perfume on a random Tuesday.

How To Make Homemade Ferrero Rocher (Vegan)?

Alright, let’s make some magic. No pressure, no perfection—just chocolate and vibes.

Step 1: The Filling Begins

Chop the vegan chocolate small. Trust me, this helps. Heat your coconut milk just until it barely simmers—like it’s thinking about bubbling but hasn’t fully committed yet (relatable). Pour it over the chopped chocolate and let it sit for a minute or two. Then stir. Slowly. Watch it turn into a shiny bowl of ganache that smells like comfort.

Step 2: Add the Flavor

Mix in hazelnut butter, maple syrup, vanilla, and sea salt. Taste it. Pause. Smile. Maybe taste again. Who’s judging?

Step 3: Fill the Molds

Pipe or spoon the filling into silicone molds. Not perfect? Doesn’t matter. Press one roasted hazelnut into each, then top with more filling. Freeze for at least four hours—or overnight if you’re anything like me and forget to set timers.

Step 4: Prepare the Coating

Melt vegan chocolate with a little hazelnut butter over a gentle double boiler. Chop your hazelnuts into tiny nibs. Try not to snack on them too much (again, no judgment).

Step 5: Dip + Sprinkle

Pop the truffles from the molds and stick a toothpick in each one. Dip into chocolate, sprinkle with hazelnuts, and place on parchment. They’ll set fast because the centers are frozen—kind of satisfying actually.

Step 6: Final Coat

Dip again for that classic thicker shell. Let them firm up and, if you’re feeling extra, add a touch of edible gold. Why not? Life’s short.

Storage Options:

Store your Homemade Ferrero Rocher (Vegan) in the fridge for up to two weeks in an airtight container. Bring them to room temp before eating so that creamy center softens just right.
Freezing works great too—they last up to a month, but honestly? Mine never make it that long. Sometimes I eat one frozen because the crunch is… weirdly addictive.

Variations and Substitutions:

You can play with this recipe endlessly. Here are a few fun twists:

• Dark chocolate for a moodier, richer flavor

• Refined sugar-free versions using maple-sweetened chocolate

• A nut-free version using sunflower seed butter (surprisingly good!)

• Espresso powder mixed into the ganache—SO good

• Holiday vibes with orange zest or cinnamon

Ever had a recipe transform completely just because you felt like adding something random? Yeah. This one welcomes that.

What to Serve with Homemade Ferrero Rocher (Vegan)?

Oh these pair beautifully with so many things:

• Hot coffee (honestly the perfect match)

• A glass of red wine when you want to feel fancy

• Vegan vanilla ice cream (trust me, try it)

• Dessert boards during the holidays—they steal the spotlight

Frequently Asked Questions:

Can I make these ahead for gifts?
YES. They make you look extremely put-together, even if you’re not.

Can I use coconut cream instead of coconut milk?
Yep. Honestly, I sometimes prefer it.

Will they hold at room temperature?
They soften, but they won’t collapse. Serve slightly chilled if possible.

I really hope these Homemade Ferrero Rocher (Vegan) chocolates give you that warm little memory hug they gave me. And if they become your new holiday gift tradition or your late-night “just one more” treat… well, welcome to the club.

Tell me how yours turn out—I genuinely can’t wait to hear.

Keep the Flavor Coming – Try These:

Chicken Mozzarella Pasta

Cheesy Smoked Sausage Skillet

Best Baked Chicken Tenders Wrapped in Bacon

Homemade Ferrero Rocher (Vegan)

Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Elegant vegan Ferrero Rocher truffles made with a silky chocolate–hazelnut filling, coated in rich chocolate and roasted hazelnuts for a refined, dairy-free and gluten-free confection.

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15 Servings

Ingredients

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Filling

• 160 g 5.64 oz chilled full-fat coconut milk or coconut cream
• 120 g 4.23 oz vegan chocolate finely chopped
• 60 g ¼ cup hazelnut butter
• 40 g 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 15 roasted hazelnuts skinless

Coating

• 100 g ⅘ cup roasted hazelnuts, skinless finely chopped
• 200 g 7.05 oz vegan chocolate
• 14 g 1 tablespoon hazelnut butter

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Instructions

 

Prepare the Filling

1. Place the finely chopped vegan chocolate in a heat-resistant bowl. Heat the coconut milk or coconut cream in a saucepan over medium heat until it reaches a gentle simmer. Pour the heated coconut milk over the chocolate and allow it to rest for 2–3 minutes. Stir until the mixture becomes smooth and fully melted.
2. Add the hazelnut butter, maple syrup, vanilla extract, and sea salt. Mix until the filling is uniform and glossy.
3. Transfer the mixture into a piping bag or use a spoon to fill silicone sphere molds approximately two-thirds full. Insert one whole roasted hazelnut into the center of each cavity and cover with the remaining filling. Place the mold in the freezer for a minimum of 4 hours, or until solid.

Prepare the Coating

1. Melt the vegan chocolate and hazelnut butter together using a double boiler (bain-marie), stirring until smooth. Finely chop the remaining roasted hazelnuts and place them in a separate bowl. Line a baking tray with parchment paper or a silicone mat.

Coat the Truffles

1. Remove the frozen truffles from the molds and position them on the prepared tray. Insert a cocktail stick or skewer into the base of each truffle, then dip it into the melted chocolate. Immediately sprinkle with chopped hazelnuts and return it to the tray to set. Because the truffles are frozen, the coating will harden quickly; work one piece at a time.
2. Once all truffles are coated, place the tray in the freezer for 5 minutes to ensure complete setting.

Apply a Second Coating

1. Dip each truffle once more into the melted chocolate to achieve a thicker shell. Place them back onto the parchment-lined tray to set fully. Garnish with edible gold leaf if desired.

Notes

This recipe is naturally gluten-free. To ensure complete safety for gluten-sensitive individuals, verify that all vegan chocolates, hazelnut butter brands, and flavoring extracts are certified gluten-free and free from cross-contamination. Always review ingredient labels prior to use.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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