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Hazelnut Chocolates with Nut Butter

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, Vegetarian


Ingredients

  • 50g Lucy Bee Coconut Oil
  • 50g Lucy Bee Cacao Powder/Lucy bee Drinking Chocolate
  • 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

  1. Melt the Lucy Bee Coconut Oil in a small pan over a low heat.
  2. Stir the Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, vanilla essence and nut butter into the Lucy Bee Coconut Oil.
  3. 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.  
  4. Remove the chocolates from the tray to serve. Store in an airtight container in the fridge or freezer.

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