Vegan Ferrero Rochers

Method

1. Add half of the dark chocolate to a bowl with the choc hazelnut spread. Microwave to melt.
2. Stir through coconut yoghurt and put in the fridge for 30 minutes to harden.
3. Roll mixture into balls adding a hazelnut in the centre of each, and then roll into rice puffs. Gently squeeze the rice puffs in so they stick.
4. Melt remaining dark chocolate. Chop the hazelnuts and stir them through the melted chocolate.
5. Roll each ball in the melted chocolate and leave in the fridge to set.