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