Ferrero Rocher

For 16 pieces:
1 jar of La Vida Vegan hazelnut spread
100 grams of hazelnuts
2 bars of vegan milk chocolate with puffed quinoa
3 rice cakes

  1. Preheat the oven to 165°C and roast the hazelnuts for about 10 minutes until golden brown.
  2. Remove from the oven and let cool completely.
  3. Fill a piping bag with La Vida Vegan hazelnut spread.
  4. Line a tray with baking paper and pipe 16 small tufts of hazelnut spread on top.
  5. Push a whole hazelnut into each tuft and pipe another tuft of hazelnut paste on top.
  6. Put the tray in the freezer.
  7. Mash the rice wafers into fine crumbs.
  8. Remove the tray with the tufts of hazelnut spread from the freezer and turn into balls and pass through the rice wafer crumbs.
  9. Put the balls back into the freezer.
  10. Melt the vegan milk chocolate with puffed quinoa au bain-marie.
  11. Then pass the balls through the melted chocolate one by one.
  12. Let the balls firm up and store for up to two days, if they can make it?