Cacao

Vegan Ferrero Rocher Bars with Hazelnut Butter

Say the words ‘hazelnut’ and ‘chocolate’ together and I’m instantly interested. These bars are inspired by a past infatuation with Ferrero Rocher chocolates that I’m sure many people can relate to. There’s something about the combination of crunchy hazelnuts, chocolate & hazelnut butter that’s so irresistible. This is definitely one of the most decadent & delicious dessert recipes we’ve ever posted and we’re very excited to share them with you! The bars are compiled of 3 layers - the first being a chocolate oaty base, followed by a hazelnut butter & date caramel and finally topped with chocolate & roasted hazelnuts. This is one of those recipes where texture plays a big role - in fact, our favourite part of the slices is the crunchy nuts on the top.

Vegan Ferrero Rocher Bars with Hazelnut Butter

Vegan Ferrero Rocher Bars with Hazelnut Butter

Servings: 24 small bars

Ingredients:

For the base:

  • 2 cups of oats
  • 1 cup of ground almonds (can substitue for extra oats)
  • 1/2 cup of dates (soaked in hot water for 10-15 mins before)
  • 1/4 cup of coconut oil
  • 1/4 cup + 1 tablespoon of hazlenut butter
  • 3 tablespoons of cacao powder
  • 3 tablespoons of oat milk
  • pinch of salt

For the caramel layer:

  • 1 cup of dates (soaked in hot water for 10-15mins before)
  • 1/2 cup of hazelnut butter
  • small pinch of salt

For the top layer:

  • 200g of dark chocolate (homemade or bought)
  • 125g of hazelnuts

Instructions:

  1. Add the oats to a food processor and blend to a flour-like consistency.
  2. Add the ground almonds, cacao powder and salt and blend again.
  3. Drain the 1/2 cup of dates and add to the food processor with the hazlenut butter, oat milk and coconut oil. Blend until well combined and the mixture is fairly sticky. It should stay together when pinched between your fingers.
  4. Line a square baking tray (our is 8x8inches) with baking paper or beeswax wrap. Spread the mixture onto the tray and press down with your fingers to form an even base. Put the tray in the freezer for an hour or so to harden.
  5. Now make the caramel: drain the rest of the dates (1 cup) and blend together with the hazelnut butter and a pinch of salt.
  6. Roast the hazlenuts on gas mark 4 for around 10-15 minutes, until golden. If they have skins on them, then remove them when cool. Fold the hazelnuts into a clean tea towel and crush them using a rolling pin or your utensil of choice. Set the hazlenuts aside for later.
  7. In a bain-marie, melt the chocolate.
  8. Remove the base from the freezer and spread the caramel over evenly.
  9. Pour the melted chocolate over to cover evenly. Sprinkle the roasted hazelnuts on top.
  10. Allow the chocolate to set at room temperature and then cut into 24 bars before placing the tray in the freezer. Cutting them before freezing makes it easier to remove them from the tray.
  11. The bars are now ready to enjoy! You can either store them in the freezer or fridge depending on your preference.
Vegan Ferrero Rocher Bars with Hazelnut Butter

What’s your favourite dessert?
If you enjoyed this recipe please share it with someone!

Weekly Links // No. 1

We hope everyone is having a beautiful week. We’re currently back in the UK, after we both unfortunately became really ill in India. After three really difficult weeks trying to recover from severe food poisoning, we had to surrender to the fact that we needed to go home. That this was more than just delhi belly and could be something quite serious. Our bodies were calling out to us in pain and we needed to listen. So we’re home for now….and we’re ok with that despite the disappointment. These past few weeks have brought us some huge lessons in patience & acceptance. We’re so grateful to be feeling better everyday. Our bodies got so so drained during those three weeks, so we’re resting and loading up on healing foods & remedies.

We wanted to start a new series on our blog sharing what’s inspiring us every week. I love reading these kind of posts on other blogs and getting recommendations for podcasts, books etc. We hope you enjoy it! We’d love to hear what you’ve been loving recently too, let us know in the comments or on Instagram.

herbal tea 1.jpg

>> This podcast on compassion (& part 2) has been SUCH medicine for me the last few days.

>> As part of our mission to heal right now, we’re drinking celery juice on an empty stomach each morning. This book by Anthony Williams is pretty mind blowing, and celery juice is his no.1 tip for healing from viruses, digestive problems & chronic illnesses. We’re on day 7 and feeling like it’s really helping us.

>>Yoga Nidra has been our saviour during some difficult times this year. This is our favourite audio to follow. If you’ve never tried it, yoga nidra is a restorative, guided meditation that is often referred to as yogic sleep. It’s so blissful and calming!

>> This podcast interview with Wim Hof is a really interesting & inspiring listen.

>>This album, this woman.

>> Loved this article on trusting the body’s ability to heal itself, and how sometimes our quest for health leads to excess.

>> During these cold and rainy days we’re keeping hydrated with lots of teas, herbal infusions and hot cacao drinks with medicinal mushrooms to boost our immunity.


What have you been loving recently?
We’d love to connect with you!

No Bake Vegan Snicker Slices

We hope everyone is having a great Summer. After a very busy July working we've landed back to a calmer August and are feeling more refreshed and inspired. These no-bake snickers slices are our latest obsession... we think you will love them too! They're the perfect combination of peanut butter, sticky salted date caramel, crisp dark chocolate and a shortbread style base. Each layer is delicious in its own right, but when put together they create an incredible mixture of textures and tastes. 

No bake vegan snickers

We love to eat these straight from the freezer, so to keep the base firm and the chocolate crispier. If peanut butter isn't your favourite, then feel free to swap this for another nut butter. We think almond or hazelnut butter would work nicely. We like to make our desserts messy and natural, but if you want yours to look neater then you can score the chocolate before it sets so that it doesn't crack so much (see step 9 of the instructions). 

We hope you enjoy this recipe! If you try it then we would love to hear from you...

No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers

Ingredients (Makes 16 slices)
For the base:
2 cups oats
1 cup ground almonds
1/2 cup dates (soaked in hot water for 10-15 mins before)
1/4 cup coconut oil
1/4 cup + 1 tablespoon peanut butter
Pinch of salt

For the caramel:
1 cup dates (soaked in hot water for 10-15 mins before)
1/2 cup peanut butter
pinch of salt

200g dark chocolate (homemade or bought)

Method:

1. Add the oats to your food processor and blend to flour-like consistency.
2. Add ground almonds and salt and blend to combine.
3. Drain the dates well (1/2 cup) and add to the processor along with the peanut butter and coconut oil. Blend until well combined. The mixture should be fairly sticky and stay together when pinched between your fingers.
4. Line a square baking tray (ours is 8x8 inches) with baking paper, using your fingers spread the mixture onto the tray and press down to form an even base. Put the base in the freezer for an hour so or to harden.
5. While the base is in the freezer make the caramel. Drain the rest of the dates (1 cup) and blend together with the peanut butter and salt.
6. Melt the chocolate in a bain-marie.
7. Remove base from the freezer and spread the caramel over evenly, you can do this with a butter knife or with your fingers.
8. Finally pour over the melted chocolate to cover and place the whole tray back in the freezer to set.
9. When the chocolate is set (30 mins-1 hour) remove from tray and cut into 16 slices. To make this easier you could score the chocolate with a knife before its completely set but its not totally necessary. You can store the slices in the fridge or freezer, we prefer the latter option which keeps the base firmer and the chocolate crunchier! 

No bake vegan snickers
No bake vegan snickers

We hope you enjoyed this recipe!

If you liked this post, please share it with someone <3

Black Bean Brownies

We're currently in the midst of a busy summer working (we also work as English teachers) and  come mid-morning we find we're in need of a snack that's both energising and delicious. These brownies have been the perfect choice recently and keep us going until the early afternoon. If you've read any of our blog before, you'll know that cacao is one of our favourite ingredients, and we love the rich flavour that both the cacao powder and cacao butter bring to the brownies. 

If the idea of black beans in a brownie seems weird to you, please don't worry! Whenever we share these brownies with people they have no idea that they're made from beans. Also, we promise this is what gives them their incredible gooey texture and makes them so satisfying due to the high amount of protein and fibre they contain. We hope you enjoy them! 

Black Bean Brownies
Black Bean Brownies

Ingredients
1.5 cups of cooked black beans
1/2 cup of spelt flour
1/3 cup of local honey (or sub with maple syrup)
3/4 cup of raw cacao powder
1/4 cup of melted coconut oil
1/4 cup of melted cacao butter (you could sub with more coconut oil)
1/2 teaspoon of good quality salt
1/3 cup of oat milk (or any other nut milk)
1/2 teaspoon of baking powder
1/2 cup of walnut pieces

Method
1. Pre-heat your oven to 190 celsius (gas mark 5) and line a small square baking tray with baking paper. Our tray is 8" by 8". 
2. To a food processor, add the beans, flour, cacao powder, salt & baking powder. Blend until well combined. 
3.. Add the remaining ingredients (except the nuts) and blend again until smooth. 
4.. Stir in the nuts. Spread evenly on your baking tray. 
5.  Bake for 18-20 minutes. Using the baking paper, lift the brownies out of the tray and allow to cool on a rack before cutting into squares. Enjoy! Store in an air tight container. 

VEGAN BLACK BEAN BROWNIES

Have you ever tried beans in brownies? We'd love to hear your thoughts! 

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