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  • Writer's pictureKatie Moore

FAUXRERRO RECIPE

A soft hazelnut brownie consistency centre a chocolate coating + topped with extra hazelnuts.
Fauxrerro Balls


These chocolate bites are so decadent. The dates combined with the cocoa powder + almond butter create a brownieesque centre. You forget they are gluten + refined sugar free!




 

INGREDIENTS

  • 1 egg

  • 220g Pitted Dates

  • 40g Cocoa Powder

  • 50g Roasted Hazelnuts plus extra for topping

  • 100ml Almond Milk

  • 100g Almond Butter

  • 100g Dark Chocolate for coating

Step 1: Prepare


Preheat oven to 180c


Step 2: Blitz


In a food processor add the roasted hazelnuts and blend until you achieve a coarse flour, transfer to a bowl.


Back to the food processor add the dates and blend until they combine into a softball. Transfer the mashed dates to the mixing bowl of ground hazelnuts.


Step 3: Whisk


Whisk the egg until fluff, add this to the mixing bowl of dates and nuts, then add the rest of the centre ingredients.


Step 4: Fill


Oil a mini muffin tin, spoon about a tablespoon of batter into each well. Bake for 15 -20 mins.


Step 5: Coat


Once cooked allow to cool. Whilst cooling melt the chocolate either in a bowl over a pan of simmering water or in the microwave at 600w for 30 second blasts. Either method keep an eye on the chocolate so it doesn't burn. Then using 2 forks drop the baked “muffins” into the melted chocolate then fish out + place on a sheet of baking parchment. Top with a few of the reserved chopped hazelnuts.


Step 6: Chill


Place the Fauxrerros in the fridge to set + then enjoy!

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