Preheat oven tp 160°C and line cupcake tray with cupcake liners
CUPS: Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be course but stick together when rolled into a ball.
Divide mixture into 12 equal sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
Place tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on cooling rack. (Discard cupcake liners just prior to serving). Prepare filling while cups are baking and cooling.
FILLING: Add melted coconut oil, cacao powder and coconut syrup to a medium well and mix well.
Once cups have cooled (5-10min) pour or spoon filling into each cup until it just reaches the top.
Refrigerate for 30 minutes to allow filling to firm up. (To set it quicker place in freezer for 10-15 minutes)
Serve and enjoy!
Substitutes: Use raw honey or maple syrup instead of coconut syrupMore flavor: Experiment with filling and mix in chopped basil/mint, dried orange or coconut.Dates too dry: soak them in warm water for a few minutes, then discard the water and use the datesLeftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)
Chocolate Truffle Cups https://nutrichologist.com/2020/08/28/5-effortless-chocolaty-recipes-for-you-to-try/ 28th August 2020