Ferrero Rocher Muffins (V, GF)
Vegan and gluten-free chocolate hazelnut muffins with the look and taste of Ferrero Rocher bliss balls. The top is decorated with crushed roasted hazelnuts scattered around one whole roasted hazelnut.
Ingredients
- 5 medjool dates pitted
- 1/2 tbsp ground flax seeds
- 19 ml (1 1/4 tbsp) water
- 25 ml (5 tsp) coconut oil melted
- 50 g hazelnut butter
- 25 g Lindt 70 % chocolate melted
- 50 ml (3 1/3 tbsp) full fat coconut milk cream and water
- 50 ml (3 1/3 tbsp) plant based milk I used soy milk
- 90 g hazelnuts divided
- 100 g gluten free oats
- 1/2 tbsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp vanilla powder
- 1/8 tsp salt
Instructions
- Roast hazelnuts at 180 °C for 8 min.
- While hazelnuts are roasting pit all medjool dates, put them in a small bowl and pour boiling water over them. Leave them to soak for 10 min.
- In a small bowl mix together ground flax seeds and water. Leave them to stand for 5 min.
- Melt coconut oil, hazelnut butter and chocolate over double boiler.
- Mash medjool dates with a back of a fork, discarding the water in which they were soaking.
- Add mashed medjool dates, full fat coconut milk, plant based milk and flax egg to the coconut oil, hazelnut butter and chocolate mixture. Mix together well.
- When hazelnuts are roasted take them out and leave them to cool a little bit. Then rub their skin off with your fingers.
- Put 25 grams of hazelnuts into the blender. Add to the blender also oats. Grind them so you get flour consistency. Transfer the mixture to a bowl.
- Add to the oat and hazelnut flour baking powder, baking soda, vanilla and salt. Mix together.
- Take 5 whole hazelnuts from the rest of the batch of roasted hazelnuts. Put them aside. They will go to the top of muffins.
- Divide the rest of roasted hazelnuts in two equal batches. Cut every hazelnut from one batch in half. Crush with the back of the fork hazelnuts from the other batch.
- Preheat the oven to 190 °C and grease 5 muffin pans with oil.
- Mix together dry and wet ingredients. Don't overmix but make sure that there is no dry spot left. Sprinkle hazelnuts that are cut in half over the mixture and gently mix.
- Divide the batter equally between 5 muffin pans.
- Place one hazelnut on top in the center of every batter. Gently push them in the batter so that they will stick to it when baking.
- Sprinkle crushed hazelnuts around the whole hazelnut. Gently tap them in the batter.
- Bake in the middle rack for 8 min, then lower the heat to 180 °C and bake another 12 min.
- Take muffin pan out of the oven and take muffins immediately out of the pan. Leave them to cool on the rack.
Notes
*Do not put coconut milk in the refrigerator so that cream and water do not separate. If you only have a can of coconut milk that was already in the refrigerator, you can still use it for this recipe. Just take half of the amount of cream and the other half of water that has separated from the cream. Melt thick coconut cream along with coconut oil, hazelnut butter and chocolate over double boiler.
Nutrition
Serving: 1muffinCalories: 400kcalCarbohydrates: 37gProtein: 8gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 241mgFiber: 7gSugar: 15g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!