Hazelnut Buttercups
Did you know that the raw, un-roasted form of cacao is actually a therapeutically relevant intervention to protect the heart?
When weighed against some fruits & vegetables cacao can out perform their powers!
Some benefits include; increased nitric oxide production which lowers blood pressure, & decreases the risk of heart disease & strokes. It contains vascular protective antioxidants which means that higher consumption of cacao decreases heart attack risk by 77% through preventing damage to blood vessels. It also inhibits certain enzymes which decreases cholesterol levels & blood pressure. Finally, it's very nutrient dense! It contains calcium, potassium, magnesium, zinc, copper & iron. All of which are integral for cardiac wellbeing in numerous ways.
Live long & eat chocolate... or create these beauties!
Recipe makes 12 mini cups.
Key Facts
- Nutrient dense
- Aids heart health
- Naturally Vegan
- Dairy and Gluten free
Ingredients
- 200g ceremonial cacao or 85% dark chocolate (I use Nourish and Glow or Vivani Chocolate)
- 100g hazelnuts
- 2 tablespoons tahini
- Pinch of salt
- 1 tbsp raw cacao powder or hazelnut butter
- 2-3 tablespoon chopped hazelnuts
Preparation
01
Add hazelnuts & salt to a food processor, blend until you have a smooth butter. You’ll need to scrape down the sides a few times.
02
Blend in the tahini & cacao powder.
03
Meanwhile gently melt the ceremonial cacao/chocolate in a bowl over a pan of simmering water. Don’t let the water touch the bowl.
04
Spoon in a heaped teaspoon to silicone moulds, rotate the tray to help it line the sides. Freeze for 10 mins.
05
Fill each choc shell with hazelnut butter, top with the rest of the melted cacao, sprinkle on the chopped hazelnuts & freeze again until firm.
06
I love them from the freezer but you can keep them in the fridge for up to 2 weeks.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
