From our family kitchen
Hazelnut Chocolates with Nut Butter
Published
Preparation Time: 10-15 minutes
Cooking Time: None. Freeze for 1 hour
Serves: Makes approximately 18 small chocolates
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 50g Lucy Bee Coconut Oil
- 50g Cacao Powder
- 1 tsp. vanilla essence
- 50g nut butter (see our recipe to make your own)
- 15g hazelnuts, crushed – or nuts of your choice
- Chocolate mould tray or ice cube tray
Method
- Melt the Lucy Bee Coconut Oil in a small pan over a low heat.
- Stir the Cacao Powder, vanilla essence and nut butter into the Lucy Bee Coconut Oil.
- Divide the crushed nuts evenly into each chocolate mould (I used a tray of 18) followed by the chocolate mixture. Set in the freezer for 1 hour.
- Remove the chocolates from the tray to serve. Store in an airtight container in the fridge or freezer.
Our Cacao Nut Butter works well in this recipe
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story