healthy nutella

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

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Raw Chocolate Hazelnut Fudge

It's been forever since our last post - it feels like so much has been happening these past few months we've barely had time for creating. But we're here again and so excited to put more energy into this passion project. It's been a time full of big changes for us recently. A few weeks ago we packed up once again and moved to a small town in southern Spain called Andújar. So far, we're loving having our own space, a big terrace that we're slowly filling with plants and trying all the local produce at the daily market. Although a lot of the cuisine in restaurants here involves meat and fish, we're really enjoying the abundance of locally grown fruit and vegetables. And olives growing quite literally everywhere! We can't wait to share some our new favourite discoveries, but in the mean time, here's a recipe we think everyone will love. It's one of the tastiest things we've ever created!

Raw chocolate hazelnut fudge

This raw 'fudge' has been some what of an obsession of ours during the past few months. It's basically like a healthy nutella formed into perfect bite size portions. It's similar to a perfect brownie texture - fudgey and rich, yet it doesn't require any baking and can be made easily in a food processor. We normally make a big batch of this to keep in the fridge for the week - a really tasty and satisfying treat to grab and go or savour for a while. The key ingredient is the cacao butter, which if you're new to we highly recommend you look into. The butter really enhances the texture of the fudge and gives it such a deep chocolate flavour. If you can't get hold of this, we recommend you substitute with coconut oil.

Ingredients
1 cup of pitted dates (soaked in hot water for 20 minutes, to soften)
1/2 cup of walnuts
3/4 cup of sunflower seeds
1/2 cup of organic cacao powder
1/2 cup of grated cacao butter
1 tablespoon of coconut oil
2-3 tablespoons of hazelnut butter (can substitute for any other nut butter)
1/4 cup of plant mylk
A generous pinch of salt

Method
1) Soak the dates in hot water for at least 20 minutes before preparing the fudge. 
2) Drain the dates and add to a food processor with all the other ingredients. Blend on a high speed for a minimum of 1 minute until the ingredients are well combined. The consistency should be quite smooth. You might need to scrape round the edges of the processor to make sure everything is well mixed. If it's not coming together add a few more teaspoons of plant mylk. 
3) Line a tupperware box with baking paper and add the mixture. Press the fudge down with the back of a spoon, making sure it is well compressed. 
4) Refrigerate for at least 2 hours before cutting and serving. The fudge should keep well in the fridge for at least a week, if you can make it last that long! 
 

We'd love to know your favourite sweet treats - let us know below! 
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