A double chocolate hazelnut cream cup. Think healthy Nutella (minus the 57 cubes sugar) in a delicious chewy chocolate cup.
Ingredients
Cup:
125g hazelnuts
2 TBSP cacao
4 tbsp almond nut butter (or any other nut butter. Measuring spoons, please)
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 chocolate ( I use 85% )
1 TBSP coconut oil
2 TBSP any milk of choice
1 tsp stevia or other sweetener (optional)
Instructions
In to a food processor place 125g Hazelnuts and blend until they are finely ground and starting to bind together (about 4-5 mins)
Add in cacao, coconut and salt and continue to blend
Now add in almond butter 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)
Carefully press in to cupcake sized moulds / silicone moulds to make cup / nest shapes
Place in the freezer for about 1.5 hrs to set and solidify
To make the cream: In a glass bowl over a pan of boiling water, melt chocolate and coconut oil together
In to your food processor place hazelnuts, cashew nut butter, nut milk and stevia (optional) and blend on high-speed until smooth
Add in chocolate and coconut oil mixture and continue to blend until smooth and creamy
Take chocolate nests out of freezer and pour mixture in to each one
Place back in freezer for at least 2 hrs until set
When ready to serve remove from freezer to thaw out for 20 minutes before eating
Store in a container in the fridge for up to 2 weeks
Recipe by at https://thelowcarbkitchen.co.uk/double-chocolate-hazelnut-cream-nests/