“These yummy little hazelnut chocolate hearts taste like they are straight out of the chocolate box. I’m a big believer that maintaining a healthy lifestyle can involve treats and indulgences and that doesn’t necessarily mean something that’s bad for your health—why not indulge in something good for you! This recipe involves making a gooey filling based on fragrant roasted hazelnuts, and covering the whole thing in chocolate, what’s not to love?” — Liv Kaplan, Nutritionist.
Prep Time: 30 minutes
Setting time: 3 hours
Dietary: GF, DF, SF, Vegan, Low-carb, Grain-free, Keto-Friendly
Hazelnuts and cashews for protein, coconut oil for more healthy fats, cacao powder for a hit of antioxidants, liquid stevia for natural sweetness.
1 cup hazelnuts, roasted
1 cup cashews, raw
¼ cup coconut oil, melted
15g cacao butter (2 tbsp), melted
2 tbsp cacao powder
8 drops liquid stevia or to taste
100g dark chocolate (70–90%)
1. In a food processor or high powered blender, pulse the hazelnuts and cashews until oils begin to release.
2. Add in the remaining ingredients and blend until smooth. Pour into a heart-shaped silicone mould and place in the freezer for at least 2 hours or overnight.
3. When ready to coat, melt the chocolate by placing it in a bowl on top of a pot of gently simmering water. Stir until no lumps remain than remove from the heat, you don’t want it to get too hot.
4. One by one, cover the frozen choccies in the melted chocolate and place back in the freezer to set. You may wish to do two layers once the first is set. Store in the fridge.
Love this recipe? Be sure to check out Liv’s Keto Salted Caramel Truffles (they’re not just for keto-goers!).