Hazelnut and almond butter cups

treats
Hazelnut and almond butter cups

Ingredients

makes 10
  • 80g hazelnuts, chopped and toasted
  • 80g almond butter
  • 90g Medjool dates
  • 10g cocoa powder
  • Pinch sea salt
  • 2 tbsp water
  • 50g dark chocolate

Directions

Cooking mode
  1. Prepare a tray with 10 cupcake cups. Set aside 20g of the hazelnuts and 30g of the almond butter.
  2. In a food processor, add the remaining 60g of hazelnuts, remaining 50g almond butter, dates, cocoa powder and sea salt. Process until smooth. Add 1–2 tbsp water if needed, and blend until a soft, sticky mixture forms.
  3. Roll the mixture into 10 balls. Roll each ball in remaining the hazelnuts, then place in the prepared cups. Press down and make a small indent in the centre of each cup.
  4. Melt the chocolate in a bowl over a pan of boiling water.
  5. Spoon the remaining almond butter into to each cup. Top with a spoonful of melted chocolate. Refrigerate for a few hours to set.
Baker Beanie Author

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