In a food processor insert the vegan wafers roughly broken with the hands, and pulse to a coarse texture.
Transfer to a bowl and stir in the vegan hazelnut and chocolate spread. Place in the fridge to chill for at least 30 minutes.
Meanwhile roughly chop 30 grams of toasted hazelnuts and set aside.
Toast the 12 whole hazelnuts and let them cool down.
Remove the hazelnut spread and wafer mixture from the fridge and roughly roll into 12 balls.
Place in the middle of each piece one toasted hazelnut, shape into smooth balls in between the palms of your hands.
Place them back in the fridge while taking care of the next step.
Melt the dark chocolate in a bain-marie or at 20 seconds intervals in the microwave at 300W.
Add the melted chocolate to the bowl with the roughly chopped hazelnut and combine well.
Dip each truffle into the melted chocolate mixture until evenly coated.
Place onto a cooling rack or parchment paper to cool down completely.
Individually wrap (optional) the Vegan Ferrero Rocher into food grade golden foil squares.