Healthy Nutella Creams
So my absolute kryptonite seems to be chocolate and hazelnuts! This combination is unbeatable in my opinion, and you just can’t seem to go wrong with it.
These are like biting into a cloud of Nutella, without any palm oil or refined sugar! Also absolutely delicious if made with almonds.
FOR THE BASE
- 100 g hazelnuts blended
- 70 g oat flour
- 3 tbsp maple syrup/honey (OR 5-6 drops of stevia +2 tbsp milk)
- 2 tbsp cocoa powder
- 4 tbsp milk (OR oil of choice)
- 1 tsp pure vanilla extract
- Pinch of salt
FOR THE FILLING
- 250 ml canned coconut milk (OR low fat cream)
- 100 g chocolate of choice (I used Lindt 70%)
- Vanilla extract
- Pinch of salt
- 2-3 tbsp sticky sweetener of choice (I used honey. OR can be substituted with a few drops of stevia if you don’t mind the taste)
- Blend all the ingredients together for the base. And press into lined cupcake holders.
Bake at 180°C for 8-12 mins until browned. Take out and allow to cool.
FOR THE FILLING
Pour coconut milk into a pot and stir over medium heat.
Place the chocolate into the pot and allow to melt into the coconut milk. Stir until combined well. Add the vanilla, pinch of salt and sweetener of choice.
- Take off heat and allow to cool. Scoop into the prepared bases. Allow to cool in the fridge for roughly 2 hours until firm.
0 Comments