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Ferrawro Noshare (Raw Vegan Ferreros)

Raw vegan ferreros so real it's too good to be shared! These multi-layer treats consist of an activated hazelnut core, raw gianduja ganache, sprouted buckwheat coconut wafer and gianduja coat + crushed hazelnuts. The crunch of hazelnuts against the smooth ganache awakens you from the reverie that you have died and gone to heaven – well, almost! 

Course: Dessert
Cuisine: Raw
Servings: 12 pieces
Author: Sabrina @ Straits Road Kitchen
Sprouted Buckwheat Coconut Wafer
  • 27 g (3 tbsp) activated pecans
  • 27 g (3 tbsp) activated cashews
  • 16 g (1 tbsp) coconut butter
  • 25 g (1/4 cup) sprouted buckwheat flour (can sub oat flour)
  • 25 g (2 small) Medjool date, pitted
Raw Gianduja Ganache (makes about 160 g or 2/3 cup)
  • 78 g (1/2 cup) activated hazelnuts or pure hazelnut butter
  • 35 g (5 tbsp) coconut sugar
  • 12 g (2 tbsp) cacao powder
  • 21 g (2 tbsp) cacao butter, melted
  • 1/8 tsp vanilla bean powder
  • Pinch Himalayan salt
  • 20 g (4 tsp) warm water
Hazelnut Core
  • 16 no whole activated hazelnuts (can roast hazelnuts if preferred)
Gianduja Coating
  • 70 g vegan dark chocolate (I used Lindt 99%)
  • 50 g Rawtella (homemade recipe link below; or use a store-bought vegan nutella such as JEM or Almighty Foods)
  • 72 g (1/2 cup) activated hazelnuts, fine chop (can roast hazelnuts if preferred)
Sprouted Buckwheat Coconut Wafer
  1. In a food processor or blender, combine the pecans and cashews. Blend until the nuts reach a butter consistency. Add the remaining ingredients and blend again until a supple dough forms.

  2. Press the dough into a half-sphere mold (about 3.5g per hole).

  3. Place the mold in the freezer to set. Optional dehydration: for a more crisp texture, place the mold in the dehydrator and dry at 46°C (115°F) for 16-24 hours (I have not tested this).

Raw Gianduja Ganache (makes about 160 g or 2/3 cup)
  1. In a blender, combine the hazelnuts (or hazelnut butter) and coconut sugar. Blend to a smooth butter consistency. Add the cacao powder, melted cacao butter, vanilla and salt. Blend until well combined. Add the warm water. Blend again until well combined.

  2. Transfer the mixture into a bowl. Fill the shells until almost full, leaving some allowance for the hazelnut core.

  3. Return the mold to the freezer to set partially, about 15 minutes, so that the ganache is still soft enough to press in a hazelnut.

Stuffing the hazelnut and joining the half-spheres
  1. Press a hazelnut into half of the spheres (total 8), and make an indentation in the remaining half (total 8).

  2. Return the mold to the freezer and allow to set fully.

  3. Unmold the shells and join a half with the hazelnut to another half with an indentation. You should have about 16 full spheres now.

Gianduja Coating
  1. Melt the chocolate over a bain marie. Stir in rawtella and chopped hazelnuts.

  2. Using a chocolate fork, gently dip each sphere into the chocolate. Place on a parchment paper and immediately sprinkle more crushed hazelnuts over. Repeat with the rest of the balls.

  3. Store Ferrawro Noshares in the refrigerator for up to 1 month or freezer for 2 months (I doubt they last that long!).

Recipe Notes

For homemade Rawtella: see this post.