Roasted Hazelnut Chocolate Crunchie Cups
Roasted Hazelnut Chocolate Crunchie Cups
These no-bake crunchy hazelnut chocolate crunchie cups are very easy to make… and even easier to devour. Fudgy, chocolaty, crunchy and salty, they are the perfect after-dinner natural sweet treat or for a yummy moment when you want to spoil yourself and still feel healthyI sourced my 100% hazelnut spread and roasted hazelnuts from my favourite Italian supplier, the lovely Lino. You will find Lino at various farmers markets and you can also order on line. Just check out his website. https://www.olivierisfineitalianfoods.com/shop-1 Lino is my go to man for all things Italian: Olive oil, balsamic vinegar, nuts, truffle, spreads and so on. He is also one of the most kindest individuals that you will ever meet. In my next lifetime I am definitely requesting a Italian passport. #olivierifoods
Serves:
12
Course Canape, Desserts & Sweet Treats
Diet Child Friendly, Dairy Free
Servings 12 to 16
Ingredients
- 180 g dark chocolate 70% cocoa solids
- 2 tbsp 100% hazelnut spread Lino's
- 1 tbsp light tahini
- 1 tsp honey/maple syrup
- ¼ tsp cardamon
- Zest of 1 orange
- ¼ tsp Himalayan salt
- 50 g roasted hazelnuts finely chopped
- 50 g Kasha
Method
- Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Remove from heat and leave to cool slightly.
- Stir in hazelnut spread, tahini, honey, cardamon, orange zest and salt followed by the nuts and kasha. Mix thoroughly
- Spoon mixture into small bun cases.
- Leave to cool and store in air-tight container in your fridge.
Maggie's Tips
I used petit four bun cases
• Will keep 2 weeks in fridge
• Will keep 2 weeks in fridge
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