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Vegan chocolate ferrero rocher truffles on some paper..
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5 from 2 votes

Pistachio "Ferrero Rocher" - Vegan Chocolate Truffles

These vegan "ferrero rocher" chocolate truffles use pistachios instead of hazelnuts for an easy but delicious Valentine's day dessert.
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings 30 chocolates
Cost 10€/$13


  • 100 g dates, pitted
  • 150 g pistachios, shelled 100g for the paste, 50g for garnish
  • 4 tbsp neutral oil peanut oil or sunflower oil
  • 10 g cocoa powder (about 2 tbsp) plus some for garnish
  • 1 tbsp brown sugar optional


  • Toast the pistachios in the oven for 4 minutes @ 190°C/375°F. Measure out 100g for the paste and 50g for the garnish later.
    Pistachios on a baking tray.
  • Boil the dates in water for about 5 minutes. Drain and discard the water.
  • Blend the 50g of pistachios in a food processor or high powered blender into small pieces and set aside for later.
    Blend the rest of the pistachios (100g) with the 4 tbsp of oil for about 5 minutes or until a smooth paste is formed.
    If using a blender, blend on low speed and use a spatula to scrape the sides down frequently.
    Blending the pistachios into a butter.
  • Add the cocoa powder and brown sugar. Blend until mixed.
    Adding cocoa powder to the blender.
  • Add the boiled dates and blend on low until it comes together. Be careful not to overwork the blender as the mixture is very thick. Transfer to a sealed container and refrigerate for at least 20 minutes.
    The vegan truffle mix in a plastic container with a spatula on top.
  • Roll the chocolates into little balls by rubbing them between the palms of your hands.
    The truffles rolled into perfect little balls.
  • Roll the chocolates in the ground pistachios or cocoa powder. Store the chocolates in a sealed container in the fridge for up to one week.
    Rolling the truffles in ground pistachios.
  • Enjoy!
    A mix of pistachio and cocoa powder dusted vegan chocolate truffles.
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