Vegan Ferrero Rocher Protein Bars (Gluten-Free)

These Vegan Ferrero Rocher Protein Bars are chocolatey, hazelnutty and so easy to make. They are wholesome, no-bake, gluten-free and much cheaper than buying protein bars!

If you love all things Ferrero Rocher (aka chocolate and hazelnut) then you are going to love these homemade protein bars. They are made with just a few simple, 8 (or 9) wholefood ingredients and are ready with less than 10 minutes of work. These bars are very closely adapted from Michelle’s recipe, who I collaborated with on social media to show off these amazing bars (she is Run2Food on Instagram, where she shares, easy, high protein and vegan recipes).

A stack of three Vegan Ferrero Rocher Protein Bars on a wooden board
Vegan Ferrero Rocher Protein Bars

Why will I love these bars?

These chocolate bars are delicious, they are:

  • Chocolatey, nutty and slightly sweet
  • Fudge, dense and with a smooth chocolate top
  • Easy to make in one bowl
  • Made with good-for-you ingredients
  • High in protein and fibre
  • Naturally vegan and gluten-free
  • Easily nut-free
  • Require no baking and less than 10 minutes of work
  • Great to meal prep for the week ahead

If you already love these snacks, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

These ingredients come together to make something magical:

  • Oats or oat flour: if starting with whole oats (like I always do), blend your oats to a fine flour and then continue with the recipe. Make sure they are gluten-free, where needed.
  • Vegan chocolate protein powder: I use the chocolate hazelnut protein from Macromike to really increase the Ferrero Rocher flavour, but the deluxe chocolate, chocolate caramel or salted caramel will also be great. You can save 10% with my code AMB-AMY.
  • Cacao powder: to make them really rich and chocolate. You can also use cocoa powder, as long it’s 100% cocoa/cacao without added sugars etc (i.e. not a hot chocolate powder, ideally).
  • Sunflower seed or hazelnut butter: Michelle’s original recipe uses hazelnut butter, but I had run out, so I used sunflower seed butter instead which I think is similar in taste and texture. You can use other nut or seed butters, as long as they are smooth and runny.
  • Maple syrup: to bind these bars together and to add sweetness. I like maple syrup but agave or date syrup or vegan honey will also be great.
  • Coconut yoghurt: thick coconut yoghurt adds moisture to these bars that makes them fudgy and melt-in-your-mouth while still being firm like a protein bar. The original recipe does not call for yoghurt, but mine were too dry without it. Make sure the yoghurt is really thick like a Greek-style yoghurt.
  • Dark chocolate: either use chips or a chopped up bar of dairy-free chocolate to coat or dip the bars.
  • Coconut oil: I always add a little coconut oil to my chocolate as it melts to help the chocolate coating set quicker and softer so it is less likely to crack.
  • Hazelnuts: for sprinkling on top to add the Ferrero Rocher feel. You can skip these if making them nut-free, or use cacao nubs or desiccated coconut.
  • Flaky salt: to sprinkle on top. Chocolate and salt work so well together, so I always love a sprinkle.

How do I make them?

These are so easy and quick to make:

  • Stir together all the protein bar ingredients: to sticky mix, that holds together when pressed between your fingers.
  • Press the mix into a small lined loaf tin: or a dish of a similar size.
  • Chill in the fridge for 1 hour: or until firm.
  • Slice into 12 bars: or similar.
  • Melt the chocolate and coconut oil: till glossy.
  • Place each bar on a fork and spoon over the chocolate: allowing the excess to drip down the sides.
  • Place on a parchment lined tray and sprinkle with hazelnuts: then chill for 10 minutes to set.
  • Sprinkle with salt: if desired and then enjoy.

How long will they last?

Keep these Ferrero Rocher bites in the fridge in a sealed container for 1 week or in the freezer for 1 month. Allow them to defrost for 30 minutes and enjoy.

Are they gluten-free and nut-free?

These snacks are gluten-free, just as long as your oats are certified gluten-free. to make these nut-free, use sunflower seed butter (or tahini) and make sure your protein powder and chocolate do not contain nuts. Also swap the hazelnuts on top for cacao nibs – note that they will not taste like the classic Ferrero Rocher truffle which relies on hazelnuts, but they are still delicious.

A Vegan Ferrero Rocher Protein Bar sliced in half
Vegan Ferrero Rocher Protein Bars

What other snacks can I make?

If you are looking for more easy snacks, how about my:

Three Vegan Ferrero Rocher Protein Bars on a board

Vegan Ferrero Rocher Protein Bars

Yield: 12
Prep Time: 10 minutes
Total Time: 10 minutes

These Vegan Ferrero Rocher Protein Bars are chocolatey, hazelnutty and so easy to make. They are wholesome, no-bake, gluten-free and much cheaper than buying protein bars!


  • 150g oats, blitzed into a flour
  • 60g vegan chocolate protein powder
  • 1 ½ tbsp cacao powder
  • 3 tbsp (45g) sunflower seed or hazelnut butter
  • 90ml maple syrup
  • 3 tbsp thick coconut yoghurt
  • 100g dark chocolate chips (or a bar, chopped small)
  • 1 tsp coconut oil
  • 2 tbsp crushed hazelnuts
  • Flaky salt


  1. Line a small loaf tin (mine is 9 x 15 cm) with parchment paper.
  2. To make the bar mixture: stir together the oat flour, protein powder and cacao powder. Now add in the sunflower seed butter, syrup and yoghurt and stir to a sticky, thick mix.
  3. To set the bars: spoon the protein bar mix into the tin and press down firmly (you can save 60g to make 6 small balls, as I did here). Chill in the fridge for 1 hour, or until firm.
  4. For the coating: melt the chocolate and coconut oil till smooth.
  5. Carefully slice the protein bar into 12 small bars (or 6 larger bars).
  6. To coat in chocolate: one at a time, place one bar on a fork over the bowl of chocolate and spoon over the melted chocolate, allowing the excess to drip off (I do not cover all the sides, mainly the top and allow it to drip down). Place on a parchment lined plate and sprinkle with crushed hazelnuts and flaky salt. Repeat to coat all the bars and chill in the fridge for 10 minutes.
  7. To enjoy: eat straight away or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month. Allow them to defrost for 30-60 minutes before eating.

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Stay in touch

I look forward to hearing what you think of these Vegan Ferrero Rocher Protein Bars so please let me know in the comments below and leave a star review above. If you do make thee, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With Ferrero Rocher bars of love x

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