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Chocolate and Hazelnut Dessert

Yields1 Serving

 1 cup almond meal/flour
 1/2 cup pitted dates
 5 tablespoons cocoa powder
 1/4 cup + 1 tablespoon milk of choice
 1 1/2 cup roasted (or raw) hazelnuts
 3 tablespoons honey

If hazelnuts are raw, preheat oven to 180˚C and roast in oven for 5 – 10 mins (until slightly brown). Allow to cool before blending.


For the base - in a blender, blitz dates until they form a paste. Add the almond meal/flour, 3 tablespoons of cocoa powder and blend to combine. Lastly add 1 tablespoon of milk and blend to combine. Scoop evenly into 4 muffin tins (or similar moulds/container) and press down to compress.


For the top layer - Add 1 cup of hazelnuts to a blender and blend until they start to turn into a “nut butter”. Add honey, 2 tablespoons of cocoa powder and 1/4 cup milk and blend until a smooth consistency. Scoop evenly onto the top of the base.


Roughly chop remaining 1/2 cup of hazelnuts and evenly distribute onto the top of the mixture. Place in freezer for approximately 1 hour to set before de-moulding.


Enjoy frozen or slightly defrosted.