PROTEIN FERRERO ROCHERS (VEGAN)
I am getting in the Valentine's Day spirit already (and always craving chocolate) so I made these vegan Protein Ferrero Rochers! They have a chocolate hazelnut filling with a roasted hazelnut in the center, surrounded by crushed vanilla wafer and coated in vegan milk chocolate. You can also roll them in crushed hazelnut like I did for extra crunch! While these aren't super high in protein, they offer a little boost. These chocolates are also lower in sugar, higher in fiber, and overall BIGGER than the world-famous Ferrero Rochers.
Did you know? Hazelnuts are a rich source of mono- and polyunsaturated fats, plus omega-6 and omega-9 fatty acids, such as oleic acid. A small study found that participants experienced significant reductions in inflammation after just four weeks getting 18-20% of their daily calorie intake coming from hazelnuts! (source) We don't need to completely eliminate omega-6 fats (like those from seed oils), but rather consume more anti-inflammatory omega-3 fats!
Recommended protein powder
For these Protein Ferrero Rochers, I used LIV Body Lean Vegan Protein Powder in German Chocolate Cake (but Chocolate Peanut Butter would work fine too). I love this protein because it's free of artificial additives, macro-friendly, and a delicious! You can use my code "SARAHWILKINS" for free shipping on all LIV Body orders :)
If you don't have this specific protein powder, you should be able to substitute another chocolate protein powder, with modifications. For example, if using another vegan brand, you may need more or less water. If using collagen or whey protein, you're going to need between a lot and a little coconut flour or they will be impossibly sticky!
Best chocolate hazelnut spread?
I personally like Justin's Chocolate Hazelnut and Almond Butter that's gluten-free, vegan, and low in sugar. I've also purchased Nutiva's Organic Reduced Sugar Classic Hazelnut Spread because it's always at Walmart. This low sugar vegan brand would be even better!
Of course, you could also use the classic, Nutella, but that would add a lot more sugar and not be dairy-free.
Best vegan milk chocolate?
Probably the most readily available dairy-free, gluten-free "milk" chocolate would be Nestle Toll House Allergen-Free Semisweet Chocolate Morsels (at Walmart). I also like Raaka brand or Milkless brand on Amazon! You could also do dark chocolate, but semisweet or milk style is going to taste closer to a Ferrero Rocher.
Wafer coating (optional)
You can use any gluten-free, vegan wafers for the outside coating (like High Key or Kinnikinnick brand). Traditional Ferrero Rochers have a wafer layer, so that's why I included a little wafer action ;)
Or, you can skip the wafers and use crushed hazelnuts instead (I mixed some extra into the melted chocolate). You can either buy roasted hazelnuts or roast some raw hazelnuts yourself.
Anyway, here is the printable recipe for these yummy vegan Protein Ferrero Rochers! I hope you have as much fun making these as I did! I'd love for you to rate and comment below if you do try this recipe :)
This post contains affiliate links and is sponsored by LIV Body.
Protein Ferrero Rochers (Vegan)
These vegan Protein Ferrero Rochers have a chocolate hazelnut filling with a roasted hazelnut in the center, surrounded by crushed vanilla wafer and coated in vegan milk chocolate. These chocolates offer a little boost of protein, and are lower in sugar, higher in fiber, and BIGGER than the original!
1/2 cup (60g) chocolate plant based protein powder* (I used LIV Body brand, code “SARAHWILKINS” for free shipping)
1/2 cup reduced sugar chocolate hazelnut spread*
3 tbsp. water (more or less depending on protein powder used)
12 roasted hazelnuts*
2.5 oz. vegan milk chocolate* (or semisweet chocolate)
1 tsp. coconut oil (to thin melted chocolate)
Crushed hazelnuts (optional for coating)
*See blog post for substitutions and brand recommendations.
Combine the first three ingredients to make a thick, soft, pliable dough (depending on the protein powder used, you may need more or less water or additional coconut flour if using whey or collagen).
Insert one roasted hazelnut into the center of one tablespoon of dough, then roll into a ball and set on a plate lined with parchment. Roll in crushed wafer cookies.
Place all twelve balls in the freezer while you melt the chocolate.
Add chocolate and coconut oil to a microwave safe bowl and melt in the microwave using 30-second intervals until glossy.
Stir, then heat a few more seconds if too thick or not smooth (no licking the spoon - moisture causes the chocolate to clump).
Now, you can either add remaining crushed wafer to the melted chocolate, or chop 6-8 roasted hazelnuts and add them if desired!
Remove balls from the freezer and roll in the chocolate using two forks, then return to parchment-lined plate. You can sprinkle with any remaining crushed wafer or chopped hazelnuts if desired.
Let chocolate harden in the fridge, then enjoy! Leftover chocolates will keep in an airtight container in the fridge for at least a week, or in the freezer for at least a month.
Calories (using crushed wafers in coating): 124kcal, Fat: 7.9g, Sat fat: 2.8g, Carbs: 8g, Fiber: 3g, Sugar: 4g, Protein: 6g, Sodium: 100mg
Calories (using chopped hazelnuts in coating): 125kcal, Fat: 7.6g, Sat fat: 2.7g, Carbs: 7g, Fiber: 2g, Sugar: 4g, Protein: 6g, Sodium: 96mg
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