[fancy-title type=”h3″]My Little Treasures: Raw Choc Hazelnut Bounty’s[/fancy-title]

So I am really getting into my raw cooking and decided to throw some hazelnuts in the mix. This recipe is so easy to make and is super delicious. I make them in baby cup cake tins as then the shape holds nicely when it sets. give it a go and have some fun!

[title-subtitle-heading subtitle=”Ingredients”][/title-subtitle-heading]

  • 6 Dates pitted and (soaked in water for 10 mins)
  • 1/4 cup of water
  • 3/4 cup shredded coconut
  • 1/4 cup almond meal
  • 1 teaspoon maca
  • 1/2 cup raw cashews (soak in water for a minimum of 1 hour)
  • 1 teaspoon agave/rice malt syrup
  • 1/4 cup shredded coconut
  • 1/4 cup coconut oil
  • 2 tablespoon Mayvers Hazelnut Cacao spread (or blend 1/4 cacao hazelnuts with 1 tablespoon of cacao)
  • 1/4 cup  coconut oil

[title-subtitle-heading subtitle=”Method”][/title-subtitle-heading]

  1.  Bottom: Blend together the dates, 3/4 cup coconut, almond meal and maca in a food processor or using a bar mix. Add water if needed until the mixture forms a dough like texture. 
  2. Roll the mixture into a ball, adding more almond meal to firm up the dough.
  3. Place a small amount of the mixture in the bottom of the moulds and place in the fridge.
  4. Middle: take the soaked cashews and blend together with the coconut oil and agave until it forms a creamy paste.
  5. Add the 1/4 shredded coconut and mix through.
  6. place the paste on top of the date layer in the moulds. 
  7. Freeze for 10 mins
  8. Top: Melt the coconut oil and add to the hazelnut cacao mix. 
  9. pour on top of set cashew layer.
  10. Freeze for 1 hour
  11. Enjoy!

These little treasures are a crowd pleaser and don’t last long at all in the house.

xxx Amy