Coconut Nutella Cups with Six Ingredients
Ingredients
Base
- 60g Dates (soaked)
- 30g Chocolate Protein (@macr0mike)
- 25g Hazelnuts
Creamy layer
- 100ml Coconut Cream
- 20ml Coconut Oil
- Choc Hazelnut Spread
Preparation
Blend base ingredients until a thick dough is formed. Divide evenly into silicone moulds and press down firmly. Place in fridge to set.
Melt coconut and stir through the coconut cream. Add on top of set bases. Add desired amount of choc hazelnut spread and use a skewer to marble through the coconut cream.
Place in the freezer for at least 3 hours to set. Store in the freezer.
Optionally, top with a drizzle of melted chocolate and more hazelnuts.
