Double Chocolate Hazelnut Cream Nests (Raw / Vegan / Paleo)

Double Chocolate Hazelnut Cream Nests (Raw / Vegan / Paleo)

These double chocolate hazelnut cream nests my friends, are hands down the best sweet treat recipe on my blog so far. They are unbelievably delicious whilst being raw, dairy-free, gluten-free, grain-free AND refined sugar-free. Fun to make, great for kids and they won’t take your blood sugar on a mile long high either. Packed with good fats, fibre, antioxidants, vitamins and nutrients, these treats really are pretty special. I mean, who knew that a sweet treat could have so many health benefits?!

The nest / cup’s are made from hazelnuts, cacao, 4 medjool dates (could be substituted for any other dried fruit or honey), sea salt and desiccated coconut. They have a lovely chewy consistency which is a great contrast to the hazelnut chocolate cream which is buttery, indulgent and thick- just like Nutella but without the 57 cubes of sugar (yes, that is in ONE standard jar).  I used silicone cupcake moulds to make these. I bought mine from Asda, but I’m sure there are loads of alternatives online.

It’s so nice to be back in the kitchen and blogging, I have really missed it. It also feels great to be taking photos again, although, as you can probably see below, I got a little too snap happy! Oh well, best to see these gorgeous treats at every single angle possible, I figure.

Wishing you all a happy, healthy and good food filled Easter.

Healthy Nutella Chocolate Cups

Double Chocolate Hazelnut Cream Nests (Raw / Vegan / Paleo)
 
Prep time
Cook time
Total time
 
A double chocolate hazelnut cream cup. Think healthy Nutella (minus the 57 cubes sugar) in a delicious chewy chocolate cup.
Author:
Recipe type: Treat
Serves: 10
Ingredients
  • Cup:
  • 125g Hazelnuts
  • 2 TBSP Cacao
  • 4 Medjool Dates (pitted and soaked for 10 mins in boiling water)
  • 100g Desiccated Coconut
  • 1 TBSP Water
  • 1 Pinch Sea Salt
  • Choco Hazelnut Cream:
  • 75g Hazelnuts, soaked (for preferably 1 hr before hand)
  • 1TBSP Cashew Nut Butter (or any other nut butter of choice)
  • 100g Raw Chocolate ( or 80% or higher normal chocolate )
  • 1 TBSP Coconut Oil
  • 2 TBSP Nut Milk (any milk of choice)
  • 2 Medjool Dates (pitted and soaked) OR 1 TBSP Raw Honey
Instructions
  1. In to a food processor place 125g Hazelnuts and blend until they are finely ground and starting to bind together (about 4-5 mins)
  2. Add in cacao, coconut and salt and continue to blend
  3. Now add in medjool dates and blend until the mixture starts to form a dough (If it is not binding enough to form balls in your hand then add 1 TBSP water at a time until the mixture can be pressed easily together)
  4. Carefully press in to cupcake sized moulds / silicone moulds to make cup / nest shapes
  5. Place in the freezer for about 1.5 hrs to set and solidify
  6. To make the cream: In a glass bowl over a pan of boiling water, melt chocolate and coconut oil together
  7. In to your food processor place hazelnuts, cashew nut butter, nut milk and medjool dates OR honey and blend on high-speed until smooth
  8. Add in raw chocolate and coconut oil mixture and continue to blend until smooth and creamy
  9. Take chocolate nests out of freezer and pour mixture in to each one
  10. Place back in freezer for at least 2 hrs until set
  11. When ready to serve remove from freezer to thaw out for 20 minutes before eating
  12. Store in a container in the fridge for up to 2 weeks

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