These no-bake crunchy hazelnut chocolate crunchie cups are very easy to make… and even easier to devour. Fudgy, chocolaty, crunchy and salty, they are the perfect after-dinner natural sweet treat or for a yummy moment when you want to spoil yourself and still feel healthyI sourced my 100% hazelnut spread and roasted hazelnuts from my favourite Italian supplier, the lovely Lino. You will find Lino at various farmers markets and you can also order on line. Just check out his website. https://www.olivierisfineitalianfoods.com/shop-1 Lino is my go to man for all things Italian: Olive oil, balsamic vinegar, nuts, truffle, spreads and so on. He is also one of the most kindest individuals that you will ever meet. In my next lifetime I am definitely requesting a Italian passport. #olivierifoods
Course Canape, Desserts & Sweet Treats
Cuisine International
Keyword Child Friendly, Dairy Free
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
In fridge 5 hourshours30 minutesminutes
Total Time 50 minutesminutes
Course Canape, Desserts & Sweet Treats
Cuisine International
Servings 12to 16
Ingredients
180gdark chocolate70% cocoa solids
2tbsp100% hazelnut spreadLino's
1tbsplight tahini
1tsphoney/maple syrup
¼tspcardamon
Zest of 1 orange
¼tspHimalayan salt
50groasted hazelnutsfinely chopped
50gKasha
Instructions
Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Remove from heat and leave to cool slightly.
Stir in hazelnut spread, tahini, honey, cardamon, orange zest and salt followed by the nuts and kasha. Mix thoroughly
Spoon mixture into small bun cases.
Leave to cool and store in air-tight container in your fridge.
Maggie's Tips
I used petit four bun cases
• Will keep 2 weeks in fridge