Vegan Chickpea Ferrero Rocher by @le.renard.et.les.raisins

≈ 45 min
Medium

26 servings

Preparation Steps

  1. Step 1/15

    Heat the plant-based milk with the pitted Deglet Noor dates until it just begins to boil, then remove from the heat.

    🥛plant-based milk
    pitted Deglet Noor dates
    🍲saucepan

  2. Step 2/15

    Let the dates soak in the hot milk for 10 minutes.

    🥛plant-based milk
    pitted Deglet Noor dates
    🍲saucepan

  3. Step 3/15

    Add the cooked chickpeas, soaked dates with milk, 120 g hazelnuts, cocoa powder, vanilla extract, and fleur de sel to the blender.

    🫘cooked chickpeas
    pitted Deglet Noor dates
    🥛plant-based milk
    🥜hazelnuts
    🍫unsweetened cocoa powder
    🍦vanilla extract
    🧂fleur de sel
    🥄measuring spoon

  4. Step 4/15

    Blend until a smooth, homogeneous paste forms.

  5. Step 5/15

    Transfer the paste to a mixing bowl and fold in the 50 g chopped hazelnuts.

    🥜chopped hazelnuts
    🥣mixing bowl
    🍴fork

  6. Step 6/15

    With wet hands, divide the mixture into 26 portions of about 25 g each and roll them into balls.

    🥣mixing bowl

  7. Step 7/15

    Flatten one ball in your wet palm and place one whole hazelnut in its center.

    🥜whole hazelnuts

  8. Step 8/15

    Seal the filling by reforming the ball, then place it on the parchment-lined baking sheet; repeat with all portions.

    🍳baking sheet
    📜parchment paper

  9. Step 9/15

    Freeze the truffles for at least 15 minutes until firm.

    🍳baking sheet

  10. Step 10/15

    Melt the dairy-free dark chocolate gently in a saucepan over low heat.

    🍫dairy-free dark chocolate
    🍲saucepan

  11. Step 11/15

    Stir the roasted chopped hazelnuts into the melted chocolate.

    🥜roasted chopped hazelnuts
    🍲saucepan
    🍴fork

  12. Step 12/15

    Dip each chilled truffle in the chocolate coating using a fork, then tap off the excess chocolate.

    🍴fork

  13. Step 13/15

    Return each coated truffle to the parchment paper and optionally sprinkle with fleur de sel.

    🧂fleur de sel
    🍳baking sheet
    📜parchment paper

  14. Step 14/15

    Let the coating harden at room temperature, then refrigerate the truffles.

    🍳baking sheet

  15. Step 15/15

    Remove the truffles from the refrigerator 10 minutes before serving.

Composition

Ingredients

Types

Legumes, Plant-based dairy alternative, Nuts, Baking ingredients, Flavorings, Seasonings

Ingredients

Cooked chickpeas, Dates, Plant-based milk, Hazelnuts, Crushed hazelnuts, Unsweetened cocoa powder, Vanilla extract, Fleur de sel, Whole hazelnuts, Dark chocolate, Toasted hazelnuts

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Plant-based

Calories

125 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 11.2g, Fat: 8.2g, Fiber: 2.5g, Sugars: 6.1g

Nutritional Information

Minerals

Iron: 1.3mg, Magnesium: 35mg, Potassium: 125mg

Vitamins

Vitamin E: 1.8mg, Vitamin B6: 0.05mg

Preparation

Time Information

Preparation

40 minutes

Cooking

5 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

saucepan, mixing bowl, fork, baking sheet, parchment paper, measuring spoon

Appliances

Blender, Stove, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack, Confection

Occasions

Christmas, Holiday, Party, Gift

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Italian

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Chewy, Smooth

Flavors

Chocolatey, Nutty, Sweet, Roasted, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in a cool, dry place away from sunlight.), fridge : 7 days (Store in an airtight container.,Bring to room temperature for 10 minutes before serving.), freezer : 90 days (Store in an airtight freezer-safe container.,Thaw in the refrigerator before serving.)