Ferrero Rocher Cups

Benefits: A source of good fats, a source of magnesium and contains vitamin E.

Ingredients

Hazelnut filling

100g raw hazelnuts

1/2 tbsp raw cacao powder

1 tbsp organic maple syrup (raw/organic honey would also work)

1 tbsp vanilla extract

4 tbsp coconut milk

Chocolate Coating

1/2 cup coconut oil

1/2 cup raw cacao powder

2 tbsp organic maple syrup (raw/organic honey would also work)

Topping

20 toasted hazelnuts

Please note cupcake cases are needed for this recipe.

Instructions

1. To make the chocolate coating, melt the coconut oil in a saucepan on low heat

2. Once melted, add the maple syrup (or honey), whisking until well combined

3. Add the cacao powder, stirring well until well mixed through

4. Preheat oven to gas mark 4 and line a baking tray with baking paper

5. Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove

6. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible

7. Place the hazelnuts into a blender and process until they have been processed into a smooth paste

8. Add in all of the other ingredients and process until combined and smooth

9. Refrigerate for 30 minutes

10. To make the Ferrero Rochers cups, spoon 1 teaspoon chocolate into a cupcake case and place in the freezer for 10 minutes to set

11. Once set, next, spoon 1 teaspoon hazelnut mixture into each and smooth with the back of a spoon.

12. Cover with chocolate and place hazelnut on top. Freeze for 1 hour.

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