Mini Choc Hazelnut Cups
A crunchy, golden base filled with a chocolate hazelnut filling and chunks of roasted hazelnuts. The perfect little sweety treaty!
Ingredients
Base
1 cup almond meal
½ cup gluten-free flour (or plain flour)
1 tbsp date sugar (or granulated sugar)
Pinch of salt
3 tbsp coconut oil, melted
2 tbsp maple syrup
Chocolate hazelnut filling
⅓ cup chocolate hazelnut spread
2 tbsp coconut oil, melted
¼ cup roasted hazelnuts, roughly chopped
Method
Preheat the oven to 180°C and lightly grease a mini muffin tray.
In a mixing bowl, combine the almond meal, flour, sugar and salt. Add the melted coconut oil and maple syrup, stirring until a slightly crumbly dough forms that holds together when pressed.
Divide the mixture evenly between the mini muffin holes. Using your fingers or the back of a small spoon, press the mixture firmly into the base and up the sides to form little cups.
Bake for 10–12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely in the tray.
Meanwhile, prepare the filling by combining the chocolate hazelnut spread and melted coconut oil in a small bowl. Stir until smooth, then add the chopped roasted hazelnuts.
Spoon the chocolate hazelnut mixture evenly into the cooled bases.
Transfer to the fridge for approximately 30–60 minutes, or until completely set.
Carefully remove from the muffin tray and enjoy!
Storage: Store in an airtight container in the fridge for up to 5 days.
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