Ferrero Caramels

Tanya's Healthy Living

Vegan ferrero caramels

A healthy, sweet and delicious morsel!


  1. 20 medjool dates – remove stones
  2. 2 tbsp almond butter
  3. half a cup of almonds
  4. 3 tbsp of agave or maple syrup
  5. 4 tbsp cacao powder
  6. 2 tbsp coconut oil in solid form
  7. 1/8 tsp vanilla powder (optional)


Makes 5 – 6 balls.


  • Whizz up the almonds in your food processor to break them up into small pieces.
  • Add 15 of the dates and 1 tbsp cacao powder. Process until sticky dough is formed.
  • Remove the mixture from your processor and put in the freezer for 15 minutes to harden up a bit.


  • Soak the remaining dates in boiled water for 5 minutes to soften.


  • Drain them, keeping a drop of the water and then using a hand blender, blend them up until smooth.
  • Add the almond butter and optional vanilla powder. Give it a good mix.
  • Get the mixture out of the freezer and roll into small balls, then flatten out.
  • Put a dollop of the caramel mixture in the middle and fold the sides up around it.
  • Make a lid with another bit of the ‘dough’ and put it on top of the caramel.
  • Gently smooth it around and roll into balls using your hands.
  • Repeat until you have used everything up.
  • Put back in the freezer for an hour.
  • Melt the coconut oil on a low heat. Using the maple syrup, 3 tbsp cacao and coconut oil, mix it all up to make chocolate.
  • Take your balls out of the freezer and coat them in the chocolate.
  • Put back in the freezer for 5 minutes for the outside chocolate to set.

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