Double Chocolate Hazelnut Cream Nests
Recipe type: Treat
Prep time: 
Cook time: 
Total time: 
Serves: 10
A double chocolate hazelnut cream cup. Think healthy Nutella (minus the 57 cubes sugar) in a delicious chewy chocolate cup.
  • 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)
  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 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)
  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 stevia (optional) and blend on high-speed until smooth
  8. Add in 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