Ferrero rocher cups 

I’m having a real hazelnut butter moment right now. I love nut butters so much that I buy them in 1kg tubs and they really don’t seem to last very long. At all. Sometimes (when I’m feeling particularly lazy) I eat them ‘on the rocks’ with a spoon, but I do try to be a bit more creative, as I love trying out new ideas and testing new recipes and of course sharing the best ones with you guys!My hazelnut-based recipe portfolio seems to be expanding pretty rapidly at the moment, there’s my Nutella filled chocolate chip banana bread , my Ferrero Rocher (aka six ingredient chocolate hazelnut balls), my Fruit and nut dark chocolate chunks and many many more still to come, so keep your eyes peeled and your cupboards stocked up with hazelnuts aplenty because I’ve got some real treats in store for you guys!

I wish I could explain to you how good these taste but you’re just going to have to take my word for it and make them (unless you live in London in which case you’re more than welcome to pop in and sample some for tea). The hazelnut chocolate base is perfectly chewy and delicious and is filled with the most incredible creamy and sweet hazelnut praline. For that extra little je ne sais quois I’m partial to a little raw chocolate drizzled on top, I love Raw Halo but you can make your own by simply melting half a cup of coconut oil and then adding 2 tbsp cacao powder and 2 tbsp maple syrup (or more to taste). So what are you waiting for – oh yes, the recipe! Here you go!

For the base

  • 1 cup dates
  • 1 cup hazelnuts
  • 2 tbsp coconut oil, melted
  • 4 tbsp cacao powder
  • 1 tbsp coconut cream

For the hazelnut filling

  • 5 tbsp hazelnut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut cream

To make the base, simply combine the ingredients in a food processor and whizz for a couple of minutes until the mixture forms a big sticky ball.

    • Spoon this mixture into mini cheesecake moulds (I use a silicon one but you could use a fairy cake baking tray or mini cake cases or even go freehand) and mould with your hands into little cups.

      To make the hazelnut praline filling, add the coconut oil and maple syrup to a mixing bowl, then stir in the hazelnut butter and coconut cream and keep stirring until it’s all completely smooth. Spoon this into your cups and pop in the fridge for half an hour to set. Drizzle some raw chocolate on top if you fancy, pop a hazelnut on top and voila!

      Love, Mrs H xx

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