Raw, gluten free, dairy free, sugar free treats are blowing up on Instagram and all sorts of social media at the moment. And while I don't agree that these types of restrictions are a necessary part of a healthy (or any) diet, these certainly do taste good! And sometimes you need a sweet, pick-me-up treat that makes you feel as good as it tastes when you eat it. I experimented with a bliss ball recipe and some mini muffin trays to make these, and the only real requirement is strong hands for pressing the mixture into shape!
'Raw' choc hazelnut cups
2 C almond meal
3 heaped Tbsp cocoa
1 ½ C dried pitted dates
¾ C desiccated coconut
1 tsp vanilla essence
Approx. ¼ C Mayver’s Almond, Coconut & Cacao Spread (or equivalent nut cocoa spread with no added sugar, fat or salt)
Hazelnuts to top
- Combine almond meal, cocoa, dates, coconut and vanilla in a food processor and blend to a fine crumb that holds its shape when squeezed together (at least 5 minutes, to allow the natural oils to be released from the almond meal).
- Line a mini muffin tin tray with glad wrap. Spoon 1 heaped Tbsp of mixture into each hole and press down firmly with the back of a teaspoon. Use this to also make a small hollow in the centre of each cup. Refrigerate for at least 5 minutes and repeat with mini muffin trays until all the mixture has been used up. Note: you can remove cups from the first mini muffin pan to use again for remaining mixture if you only have the one tray.
- Remove cups from their mini muffin trays simply by lifting up the glad wrap. Fill the hollow of each chocolate cup with ½ a teaspoon of cocoa nut spread and top with a whole hazelnut.
- These cups can be refrigerated in an air-tight container, or stored in the pantry if the weather is not too hot.
Makes ~32 ‘cups’.