Ferrero Rocher Vegan Flourless Brownies (GF)

These Ferrero Rocher Vegan Flourless Brownies are so rich, chocolatey and fudgy, made with wholesome ingredients. They are naturally gluten-free, high in protein and melt in your mouth.

When I shared my Flourless Peanut Butter Mini Egg Brownies, they went down such a treat online so it wasn’t long before I had to experiment with other flavour combinations using this amazing base recipe. The brownies are so rich and fudgy but require no butter, eggs or dairy and contain zero flour. Instead, they rely on cocoa powder and chocolate protein powder as the “flour” and use bananas and coconut sugar for sweetness and yoghurt and nut butter instead of butter. The result is flawless and they just make me so happy.

Two Ferrero Rocher Vegan Flourless Brownies on top of one another
Ferrero Rocher Vegan Flourless Brownies

Why will I love these?

These brownie cups are divine:

  • Taste like Ferrero Rocher truffles
  • Deliciously rich, fudgy and indulgent
  • Chocolatey and nutty
  • Made with wholesome ingredients
  • Naturally vegan, gluten-free and grain-free
  • Egg-free, dairy-free and soya-free
  • Great to make for friends and family
  • Packed with chocolate
  • A source of fibre and protein
  • Naturally sweetened with banana and coconut sugar
  • Perfect single-serve cups
  • Quick to make, they take less than 20 minutes in the oven

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

What ingredients do I need?

The ingredients for these brownies are wholesome and accessible and you can find my favourites in the “shop the recipe” section below.

For the brownies:

  • Ripe bananas: the riper the better as they are sweeter, softer and mash more easily. You could try these with applesauce or mashed sweet potato if you don’t like banana. This works as an egg replacer, adds sweetness and a boost of fibre.
  • Thick coconut yoghurt: as always, the thicker and creamier, the better in terms of texture. I use the vanilla or natural Cocos Organic yoghurt which is organic and contains only natural ingredients.
  • Smooth chocolate hazelnut spread: this is an alternative to vegan Nutella which is very high in sugar, but you can use whatever you like. I’ve used the Deliciously Ella chocolate hazelnut spread and also love the Manilife chocolate peanut butter.
  • Smooth runny peanut butter: the runnier and smoother is better for the texture of these brownies. Make sure it’s 100% peanuts or with some added salt only. You can swap this for another nut or seed butter, where needed, like almond, cashew or tahini.
  • Coconut sugar: for sweetness. I love the taste and richness or coconut sugar but you can use golden or regular caster sugar, agave sugar or something similar but do not swap for syrup, which is a liquid and will alter the wet to dry ingredient ratio.
  • Cocoa powder: replaces the need for flour and makes these brownies so rich and chocolatey. I prefer cocoa to cacao as it’s more acidic and reacts better in the recipe, creating a more delicious texture. Make sure it’s 100% cocoa powder.
  • Chocolate protein powder: I love all of the chocolate Macromike protein powders form chocolate caramel, chocolate hazelnut and deluxe chocolate, so take your pick and save 10% with my code AMB-AMY.
  • Bicarbonate of soda and salt: for rise and flavour.
  • Hazelnuts: to add a real Ferrero Rocher vibe to these chocolatey brownies.
  • Ferrero Rocher truffles: the star of the show are these vegan truffles which are from LoveRaw. They taste just like the classic truffle, but don’t worry if you can’t find them, you can use any other truffle on top or press in a square of chocolate.

Are these gluten-free and nut-free?

Yes these are gluten-free as they contain no grains, but also check that your truffles are gluten-free. To keep these nut-free, swap the nut butter for seed butter like tahini or sunflower seed butter and skip the hazelnuts. Check all of your other labels too like yogurt, chocolate spread and protein powder.

How do I make these brownies?

These brownies are easy to make:

  • Whisk together the wet ingredients: till smooth and glossy.
  • Sift in the dry ingredients: and fold to a luscious brownie batter.
  • Fold in the hazelnuts: if using.
  • Scoop into muffin holes: and smooth over the tops.
  • Bake for 18 to 20 minutes: until risen and an inserted skewer comes out clean around the edges but the middles will be fudgy.
  • Press in a chocolate truffle while still warm: and allow to melt slowly.
  • Chill in the tins for 30 minutes: and then carefully remove.
  • Enjoy warm or allow to cool: and eat as desired.

How long will they last?

These last all of 24 hours in my house, but you can keep them in a sealed container in the fridge for 2-3 days or freezer for 1 month. Allow to defrost and reach room temperature before eating.

Two halves of Ferrero Rocher Vegan Flourless Brownies
Ferrero Rocher Vegan Flourless Brownies

What else can I make?

If you are looking for more brownie recipes, how about my:

Two Ferrero Rocher Vegan Flourless Brownies on top of one another

Ferrero Rocher Vegan Flourless Brownies (GF)

Yield: 9
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

These Ferrero Rocher Vegan Flourless Brownies are so rich, chocolatey and fudgy, made with wholesome ingredients. They are naturally gluten-free, high in protein and melt in your mouth.


  • 200g ripe banana (2 medium bananas)
  • 100g thick coconut yoghurt
  • 60g smooth chocolate hazelnut butter
  • 60g smooth, runny peanut butter
  • 50g coconut sugar
  • 30g cocoa powder
  • 30g vegan chocolate protein powder
  • ¼ tsp bicarbonate of soda
  • A pinch of salt
  • 40g hazelnuts, chopped
  • 9 Vegan Ferrero Rocher truffles (or similar truffles or squares of chocolate)


  1. Preheat the oven and grease 9 muffin holes in a tray.
  2. Mash the banana and weigh out 200g, if you have more than 200g, reduce the yoghurt accordingly so the banana and yoghurt weigh 300g combined.
  3. For the brownie batter: add the mashed banana, yoghurt, chocolate hazelnut butter, peanut butter and coconut sugar to a large mixing bowl and whisk till smooth. Sift in the cocoa powder, chocolate protein powder and bicarbonate of soda and add the salt. Whisk then stir to a thick batter. Fold in the chopped hazelnuts.
  4. Use an ice cream scoop to spoon the brownie batter into the muffin tray holes and lightly smooth over the tops.
  5. To bake: place in the middle of the oven for 18-20 minutes, turning the tray around halfway through. An inserted skewer will come out basically clean at the edges but the middles will feel squidgy and a skewer will still have bits of batter on but this is good.
  6. For the Ferrero Rocher: remove from the oven and immediately press a Ferrero Rocher chocolate truffle into the middle of each brownie bite.
  7. To cool: allow to sit in the tins for 30 minutes then carefully use a palette knife to ease the bites out of the muffin tray.
  8. To eat: enjoy warm as they are or allow to cool (the Ferrero Rocher middle will be warm and melted for a while after they cool).
  9. To store: keep in a sealed container in the fridge for 2-3 days. You can freeze the bites, wrapped well for 1 month and allow to defrost before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Ferrero Rocher Vegan Flourless Brownies so please let me know in the comments below and leave a star review above. If you do make them, 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 choc-hazelnut love x

  1. Anonymous says:

    Love Raw and Ferrero rocher chocolates are not gluten free, they both contain wheat

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