Photo: @flouredfingers_
Raw Vegan Ferrero Rocher-style Bonbons by Yuliya Mihaylova
One of my favorite chocolates in the past were Ferrero Rochers, but since they are not vegan, or particularly good for your health, I decided to make my own, healthier version.
They are not an exact copy of the original, just inspired by them—these are raw, quick to make and extremely delicious.
- Makes: Approximately 20-24 bonbons
- Prep Time: 30 mins
- Freezer-Friendly: Yes
Ingredients:
- 270g pitted dates
- 140g coconut shreds
- 2 tbsp unsweetened cocoa powder
- A small pinch of salt
- 50g baked hazelnuts
- 50g baked macadamia nuts
- 60g vegan dark chocolate (60-70%)
Method
I made two kinds of bonbons—one with hazelnuts and another batch with macadamia nuts in the middle.
Macadamia nuts are generally more costly, so if you’re looking for a more budget-friendly option, you can always make these with hazelnuts—both options are just as tasty.
Pit all the dates and soak them in warm water for 10 minutes to soften them.
Melt 50-60 grams of dark chocolate using the double boiler method or in the microwave with 15-20 seconds intervals, until it's fully melted and there are no lumps. Be careful not to burn the chocolate.
Dip each hazelnut or macadamia nut in the melted chocolate, ensuring that it’s well covered, then transfer it onto a clean plate. Continue until all nuts are well-coated, then place the plate in the fridge for 10-15 minutes or until the chocolate sets completely.
Meanwhile, in a blender, put the coconut shreds, cocoa powder and the salt and pulse 1-2 times to combine the ingredients. Drain the water from the dates and place them in the same blender. Pulse for at least 10-15 seconds, just until the dates have been well-combined with the other ingredients. Be sure not to over-blend this as it can lose it’s texture easily.
Depending on how well you drained the dates, the mixture might be too dry or too wet. If it's too dry, add 2-3 more soaked dates. If it’s too wet - add some more coconut shreds. You have achieved the right consistency with the mixture when you are able to form small balls from the mixture without it sticking to your hands.
In order to have evenly-sized date balls, I used a 1 tbsp measuring spoon to scoop up the mixture. Once you measure out the mixture evenly, put the chocolate covered nut from earlier in the center and form the mixture into a ball using your hands. Continue until you run out of date mixture.
Decorate them however you like—I sprinkled over the macadamia ones with some extra cocoa powder and put some extra melted chocolate on top of the hazelnut ones.
Put them in the fridge for at least half an hour and then enjoy!
