Healthy Nutella Creams

Wholesome Lee

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.

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Course Dessert

Ingredients

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

Instructions

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.

Keyword chocolate

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