Raw Chocolate Hazelnut Cups

• Vegetarian
• Gluten free

• Produce

  • 1 Cacao nibs
  • 1 cup Cocoa or cacao powder

• Condiments

  • 1/2 cup Maple syrup or date honey
  • 4 tbsp Peanut butter

• Baking & Spices

  • 2 tbsp Mesquite powder
  • 1 Sprinkle Sea salt
  • 2 tsp Vanilla, powder

• Oils & Vinegars

  • 1 cup Coconut oil

• Nuts & Seeds

  • 1 Coconut, dessicated
  • 1 Hazelnuts

Found on lovingitvegan.com

Description

Ingredients

• 1 cup (240ml) Coconut Oil (Melted)
• 1 cup (84g) Cocoa or Cacao Powder
• 4 Tbsp (64g) Peanut Butter (or Almond Butter)
• ½ cup Maple Syrup or Date Honey
• 2 Tbsp Mesquite Powder
• 2 tsp Vanilla Powder
• Sprinkle Sea Salt
• Hazelnuts
• Dessicated Coconut
• Cacao Nibs

Directions

• Place the melted coconut oil, cocoa powder, peanut or almond butter, maple syrup or date honey, mesquite, vanilla and a sprinkle of sea salt into the food processor and process into a smooth chocolate.
• Pour this out evenly into 12 cupcake liners.
• Throw in some hazelnuts (around 5 hazelnuts per cup is good, though you can add more if you like).
• Place into the freezer to set.
• Sprinkle some dessicated coconut and cacao nibs on top and serve.
• Keep in the fridge or freezer and bring out only when ready to serve or the chocolate will melt.

Nutrition