gastrogirl:

chocolate hazelnut cake with chocolate praline crunch.

gastrogirl:

chocolate hazelnut cake with chocolate praline crunch.

hellyeahrecipes:

Vegan Nutella
1 cup hazelnuts 
2 heaping tbsp cocoa powder 
2 tbsp palm sugar 
2-4 tbsp light coconut milk 
½ tsp. vanilla
In a food processor, blend nuts for 2-3 minutes. They will become heated and almost start to liquefy. 
Add other ingredients and 2 Tbsp. of the coconut milk. Process until the mixture forms one big clump. 
Remove mixture from food processor and stir in 1-2 additional Tbsp. of coconut milk and stir vigorously for desired texture. Pop into an airtight container and store in fridge.

hellyeahrecipes:

Vegan Nutella

  • 1 cup hazelnuts
  • 2 heaping tbsp cocoa powder
  • 2 tbsp palm sugar
  • 2-4 tbsp light coconut milk
  • ½ tsp. vanilla
  1. In a food processor, blend nuts for 2-3 minutes. They will become heated and almost start to liquefy.
  2. Add other ingredients and 2 Tbsp. of the coconut milk. Process until the mixture forms one big clump.
  3. Remove mixture from food processor and stir in 1-2 additional Tbsp. of coconut milk and stir vigorously for desired texture. Pop into an airtight container and store in fridge.
gastrogirl:

chocolate hazelnut smoothie.

gastrogirl:

chocolate hazelnut smoothie.

gastrogirl:

chocolate kahlua cake with salted chocolate hazelnut buttercream.

gastrogirl:

chocolate kahlua cake with salted chocolate hazelnut buttercream.

gastrogirl:

truffled brussel sprouts with hazelnuts.

gastrogirl:

truffled brussel sprouts with hazelnuts.

gastrogirl:

celeriac and lentils with hazelnuts and mint.

gastrogirl:

celeriac and lentils with hazelnuts and mint.

gastrogirl:

homemade pesto with figs and toasted hazelnuts.

gastrogirl:

homemade pesto with figs and toasted hazelnuts.

breakfast-brunch-dessert:

Dark Chocolate, Cinnamon, and Hazelnut Truffles
450g dark chocolate (70% cocoa solids), chopped 
1 ¼ cups (300ml) heavy cream 
1 teaspoon ground cinnamon 
40 hazelnuts, roasted (Place the hazelnuts on a baking tray and roast in a preheated 180°C/350°F oven for 5 minutes or until lightly golden. Place the hot hazelnuts in the fold of a tea towel and rub back and forth to remove the skins.) 
1 cup (90g) cocoa powder
Directions
Place the chocolate, cream and cinnamon in a saucepan over low heat and stir until melted and smooth. Pour into a lightly buttered 1 liter-capacity dish and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 4 hours or until firm enough to roll. 
Roll teaspoonfuls of the mixture into rough balls. Press a hazelnut into the middle and roll to enclose. 
Place the cocoa on a baking tray, place the truffles on the tray and gently shake to coat.

breakfast-brunch-dessert:

Dark Chocolate, Cinnamon, and Hazelnut Truffles

  • 450g dark chocolate (70% cocoa solids), chopped 
  • 1 ¼ cups (300ml) heavy cream 
  • 1 teaspoon ground cinnamon 
  • 40 hazelnuts, roasted (Place the hazelnuts on a baking tray and roast in a preheated 180°C/350°F oven for 5 minutes or until lightly golden. Place the hot hazelnuts in the fold of a tea towel and rub back and forth to remove the skins.) 
  • 1 cup (90g) cocoa powder

Directions

  1. Place the chocolate, cream and cinnamon in a saucepan over low heat and stir until melted and smooth. Pour into a lightly buttered 1 liter-capacity dish and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 4 hours or until firm enough to roll. 
  2. Roll teaspoonfuls of the mixture into rough balls. Press a hazelnut into the middle and roll to enclose. 
  3. Place the cocoa on a baking tray, place the truffles on the tray and gently shake to coat.