Chocolate Hazelnut Butter Cups
I hope you are enjoying the first weekend of autumn. It’s a beautiful one here in Toronto. The air is crisp but the sun is warm. It's a perfect fall weekend to walk and bike around town. It would be great for apple picking too. I was in a mood for baking an apple pie yesterday but it was too gorgeous not to go outside. Pies will have to wait a little longer. We're having our farm-to-table dinner and ritual later today at the farm and this warm and fresh weather should be just perfect.
Today's simple recipe is one of my absolute favourite treats. Whenever I crave something sweet, I make a batch of these nut butter cups. I’ve made these many times with different kinds of nut butters and I must say that hazelnut butter remains my favourite. They're like a Reese's cup, but a hundred times healthier and tastier (at least in my opinion). I hope you get to make and enjoy these soon!:)
Notes on the recipe: I like adding mesquite powder to the hazelnut butter filling, as it gives it a nice caramel-like flavour. But I've made these without and they are totally delicious too.
Chocolate Hazelnut Butter Cups
Makes 9 cups
For the chocolate
1/2 cup coconut oil
1/4 cup pure maple syrup
3/4 cup + 2 tbsp raw cacao powder
Pinch of sea salt
For the hazelnut butter filling
1/2 cup hazelnut butter*
2 tsp pure maple syrup
1 tbsp mesquite powder (optional but delicious)
1/4 tsp pure vanilla extract
Pinch of sea salt
Optional: toasted hazelnuts, to garnish
For the chocolate
In a double boiler (or a glass or stainless steel bowl placed over a pot of simmering water) melt the coconut oil. Once melted, add the maple syrup. Then add cacao powder and sea salt and whisk to combine. Remove from heat. Taste and add more maple syrup or sea salt if needed.
Pour 1/2 tablespoon of the thin chocolate sauce in 9 silicon or paper muffin cups. It should be just enough to cover the bottom. Set the remaining chocolate sauce aside. Place cups in the freezer to set for about 10-15 minutes.
For the hazelnut butter filling
In a small bowl, mix together hazelnut butter, maple syrup, mesquite powder (if using), vanilla extract and sea salt. Taste and add more maple syrup if you'd like. Place in the fridge to thicken slightly.
Remove the muffin cups from the freezer and hazelnut butter mixture from the fridge. Separate hazelnut butter into 9 equals parts and roll between your hands to form little balls (the dough may still be a little soft, that's ok). Place each one onto the chocolate cups, and flatten slightly with your hands. The ball should cover almost the entire surface, leaving just a bit of space around. Drizzle the remaining chocolate sauce (you might first need to reheat it slightly to thin) on top of the hazelnut butter filling to cover.
Top with chopped toasted hazelnuts if desired, and place in the freezer to set for at least 20-25 minutes (or more as needed).
I like to keep these in the freezer and remove them 10-15 minutes before enjoying so that their center is soft and gooey.
Notes: *To make your own hazelnut butter, roast 2 cups of raw hazelnuts in the oven at 300F for about 20-22 minutes, until the center is slightly golden. Let cool. Place hazelnuts on a clean towel and rub between your hands to remove most of the skins. Transfer to a food processor, add a pinch of sea salt and blend until completely smooth and creamy (this may take a few minutes depending on the power of your machine). Store nut butter in an air-tight jar or container.
