Chocolate

& Hazelnut
Recipe Handbook

Vegan, refined sugar-free, wholefood chocolate

hazelnut dessert recipes from Hazel & Cacao

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What to expect from this eBook...
58 amazing, healthy recipes using hazelnuts and cacao.

About Hazel & Cacao

Hazel & Cacao is about whole foods, plant-based and eating for hormone health,
providing information and solutions for natural hormone balancing.

“It’s been a
‘eat Nutella with a spoon’
kind of day”
Contact
hazelandcacao.com
facebook.com/hazelandcacao
instagram.com/hazel_and_cacao
pinterest.com.au/hazelcacao

All information and material presented in this publication are the views and opinions of the author and are not be
taken as medical or dietary advice. The publisher does not assume responsibility for any damage or losses incurred
due to the use of the information in this publication.

Copyright © Hazel & Cacao 2020. All rights reserved. All information included in this publication remains the
intellectual property of Hazel& Cacao and is protected under Australian Copyright Law. No part of this publication may
be reproduced, transmitted or sold in any form.
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Contents
6 About the Author 47 Hazelnut Avocado 93 Chocolate Hazelnut
8 Why Plant-based? Chocolate Mousse Sweet Potato Brownies
9 Refined Sugar-free 49 Hazelnut Coconut 95 Hazelnut Chickpea
10 Chocolate Chocolate Mousse Blondies
11 Hazelnuts 51 Hazelnut Hot Chocolate 97 Date Hazelnut Brownies
12 Measuring and 53 Choc Hazelnut Milk Shake 99 Hazelnut Cookie
Equipment 55 Hazelnut Butter Dough Bars
13 Healthy Store-bought Banana Bread 101 Raw Vegan Raspberry
Nutella Alternatives 57 Double Chocolate Chocolate Brownies
Hazelnut Butter 103 Chocolate Custard
15 Recipes Banana Muffins and Pomegranate Tart
17 Homemade Hazelnut and 59 Choc Hazelnut Cookies 105 Vegan Chocolate
Chocolate (H&C) Spread 61 Chocolate Hazelnut Hazelnut Tart with
19 Hazelnut Milk Thumbprint Cookies Raspberries
21 Hazelnut Butter 63 Choc Hazelnut 107 Chocolate Cherry Torte
23 Choc Hazelnut Smoothie Cookie Sandwiches 109 Choc Hazelnut Custard
25 Choc Hazelnut Acai Bowl 65 Chocolate Hazelnut Tarts
27 Fluffy Choc Hazelnut Bliss Balls 111 Hazelnut Chocolate
Stuffed Pancakes 67 Choc Hazelnut Truffles Fudge Bites
29 Waffles with Choc 69 Vegan Chocolate 113 Choc Hazelnut Cups
Hazelnut Syrup Cream Torte with White Chocolate
31 Vegan Quinoa Crepes 71 Rustic Chocolate Centre
33 Vegan Oat, Buckwheat Hazelnut Tart 115 Hazelnut Chocolate
and Banana Sweet 73 Baked Vegan Choc Ganache Tart
Crepes Hazelnut Cheesecake 117 Chocolate Hazelnut
35 Vegan Choc Hazelnut 75 Hazelnut Cake with Mousse Cakes
French Toast Roll-Ups Yogurt Frosting 119 Hazelnut Mocha Slice
37 Choc Hazelnut Oatmeal or 77 Panforte 121 Espresso Mousse
Overnight Oats 79 Choc Hazelnut Pizza Choc Hazelnut Jars
39 Chocolate Buckwheat 81 Choc Hazelnut Galette 123 No-bake, Raw Vegan
Porridge 83 Chocolate Hazelnut Choc Hazelnut
41 Easy Raspberry Millet Malt Mug Cakes Cheesecake
Porridge 85 Chocolate Hazelnut 125 Mini White Chocolate
43 Hazelnut Granola with Butter Puff Bars Hazelnut Cakes
Chocolate Chips 87 Choc Hazelnut Puff Bars 127 Dipped Banana Pops
45 Hazelnut Chocolate 89 Coconut Oil Bark 129 Choc Hazelnut Ice Pops
Chip Granola Bars 91 Salted Dark Chocolate 131 Choc Hazelnut Banana Ice
Hazelnut Bark Cream
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About the Author
Hi, my name is Talida, plant-based food and health blogger with a particular passion
for women’s hormone health. After coming off hormonal birth control many years
ago, I turned to a plant-based diet to help me recover from the very severe and almost
life-threatening hormonal imbalance caused by my birth control. In my health journey,
I learned the importance of a nutrient-dense diet that was also calorie sufficient for
my hormonal needs. When I was struggling with my hormones, my biggest craving
at “that time of the month” was Nutella. Even though I struggled with food anxiety for
many years and a very low appetite, I could always muster up the ability to down an
average of 7 TBSP of Nutella every night, and sometimes I could finish the entire jar.
As I slowly moved towards a more plant-based diet, I learned the importance of
cutting out refined sugars. I was able to cut out most refined sugars with ease, but my
Nutella habit remained for many years. It wasn’t until I learned how to make desserts
in a healthy and nutritious way that I was able to kick my Nutella habit because I had
learned to get what I needed from more wholesome and nutritious sources. Healthy,
raw, vegan, and plant-based desserts, in general, became a huge passion of mine
because they truly were instrumental in helping me regain my health and rebalancing
my hormones. Plant-based desserts are loaded with nutrient-dense calories, lots of
plant-based fats and proteins, as well as healthier sugars and lots of vitamins and
minerals. They helped my body get the calories and nutrients it needed to recover in
the most delicious way possible. “Plant-based desserts are loaded with nutrient-dense
I became so passionate about healthy dessert making that I started a plant-based calories, lots of plant-based fats and proteins as well as
food blog with a strong emphasis on healthy desserts. My blog is called “Hazel healthier sugars and lots of vitamins and minerals.”
& Cacao” which stands for “hazelnuts and chocolate”. These are the two main
ingredients in Nutella (my biggest addiction). One of the first goals I had when I first
started my blog was to eventually create an e-book full of delicious and healthy plant-
based Nutella recipes. As I have learned from many of my friends and followers online,
I was definitely not alone in my Nutella addiction at that “time of the month”. This
e-book is something that I wish I had to help me move towards a healthier lifestyle
while still keeping my hormones and cravings happy.
I hope you enjoy all the recipes in this e-book.

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Why Plant-based? Refined Sugar-free
Refined sugars are quite possibly the most
Plant-based diets are gaining a lot of inflammatory foods we can eat. Although I
popularity in recent years, and it is easy would still choose them over artificial sugars
to see why. Not only do they have the (as they are more natural), refined sugars are
ability to prevent and even reverse some stripped of all fibre, vitamins and minerals.
chronic diseases, but they are also kinder This means we are eating straight sugar with
to animals and more sustainable for our no nutrition. Sugar is highly inflammatory; it
environment. For me, the decision to go feeds unhealthy bacteria in our bodies and
plant-based was for health reasons. Plant- can lead to microbial imbalances all over the
based diets, when done well, are more body, including the digestive system, mouth,
nutritious than traditional omnivorous diets. skin and reproductive organs. It’s also one
They are packed full of fibre, protein, healthy of the main driving factors behind many of
fats, good quality carbohydrates and lots our chronic diseases today, including obesity,
of vitamins, minerals, antioxidants and cancer, heart disease diabetes, as well as
phytonutrients. They are an amazing way to many hormonal imbalances. Having said all
lower inflammation in the body and provide that, there is nothing wrong with eating sweet
the body with the necessary ingredients things. Our bodies thrive on carbohydrates
it needs to function optimally. When it and nature offers plenty of more wholesome,
comes to healthy desserts, in particular, it nutrient-dense varieties that we can choose
is important to minimise the use of dairy, from. Instead of refined or artificial sugars, I
eggs and refined sugars and flours. All like to choose natural sweeteners like dried
these foods are highly inflammatory and fruit, maple syrup, coconut sugar, raw honey
low in the necessary nutrients our body (if not strictly vegan) and brown rice syrup.
needs. Instead, we replace these foods These sweeteners (and many others) are
with nutrient-dense whole foods like nuts, still high in sugar but also contain vitamins,
seeds, whole grains, fruits (sometimes minerals and some even contain a little bit of
even legumes and vegetables) and natural fibre. In combination with the other wholefood
sweeteners. All these ingredients are packed ingredients like nuts, seeds, whole grains and
with nutrition and offer a good balance of fruits, they can be a wonderfully nutritious
protein fats and carbohydrates with addition to a healthy plant-based diet
each bite. (or any diet).
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Chocolate Hazelnuts
It’s hard to find a woman that does not enjoy chocolate. Good quality chocolate with If I could give any advice to women
a high cacao content is delicious and has many health benefits. It is loaded with struggling with their hormones, it would
lots of vitamins, minerals and antioxidants. It is one of the highest known sources be to eat more nuts and seeds. You do
of magnesium, which is arguably the most crucial mineral for the body. Magnesium not need to eat a lot of nuts to get the
serves as the basis of healthy hormones for women and is one of the reasons many amazing health benefits they contain.
people argue that women crave chocolate at that “time of the month”. It’s also loaded Nuts, in general, are a powerhouse of
with mood-boosting properties and high in other essential minerals like iron. The plant-based nutrition. They contain a good
chocolate we are most used to today is unfortunately stripped of its health benefits amount of protein and healthy fats as well
because it is highly refined, full of refined sugar and dairy and often loaded with lots as a concentrated amount of vitamins and
of artificial preservatives and chemicals as well. Sugar and chemical additives are minerals. Hazelnuts are the nuts that give
inflammatory and dairy is known to interfere with the absorption of nutrients from Nutella its distinctive flavour, and they are
chocolate. Thankfully there are many other healthier chocolate alternatives. Healthy my favourite! Nutritionally hazelnuts, are
chocolate and healthy chocolate desserts do take a little bit of getting used to. It quite similar to almonds. They are high in
usually means getting used to the dark chocolate flavour as opposed to the highly folate, magnesium, calcium, vitamin E, and
sweet milk chocolate flavour. It also means getting used to desserts and treats that B vitamins. They also contain some iron and
are “less sweet”. For many women (including myself) switching to healthier dark zinc. They provide nearly all the nutrients
chocolate varieties can be a little stimulating for the digestive system. Although I needed to support healthy progesterone
probably eat more chocolate than I should, it is production at that time of the month.
best to keep healthy chocolate consumption to Inadequate progesterone is one of the main
a minimum when starting out as not to irritate reasons that so many women struggle with
the digestion (especially if you have a sensitive debilitating PMS. In fact, studies have shown
gut). Ideally, we are looking for a chocolate that is that folate (very high in hazelnuts) can boost
naturally sweetened and dairy-free. If this is not progesterone and regulate cycles. Keeping
possible, opting for dark chocolate that is 70% all that in mind, it is easy to see why the
and above will still offer many health benefits as combination of hazelnuts and chocolate in
the cacao content is quite high. When making our Nutella is such a hit for so many women at
own chocolate, it is important to opt for cacao that time of the month.
powder over cocoa powder. Cacao powder is
mostly raw, not roasted, which means it retains
more of its nutrients. It is the cacao component of
chocolate that makes it so healthy.
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 Conversion Table Healthy Store-bought
Ingredient 1 Cup 3/4 Cup 2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup 1 Tbsp 1 tsp
Nutella Alternatives
My first recipe in this book is a recipe for homemade hazelnut and chocolate spread
Flour 120g 90g 80g 60g 40g 30g 8g -
that I used in most of my recipes (page 17). I will be refering to this as “H&C Spread”
Granulated throughout this eBook. However, my recipes can also be made with store-bought
180g 135g 120g 90g 60g 45g 12g -
Sugar
Nutella alternatives. There are plenty of healthy plant-based options to choose from.
Nut butter and
240g 180g 160g 120g 80g 60g 15g - Here are some of my favourites:
vegan butter
Oats 90g 68g 60g 45g 30g 23g 6g - Heavenly Hazel by Nourishing Bites is my most favourite store-bought chocolate and
Nuts/seeds 150g 113g 100g 75g 50g 38g 10g - hazelnut spread. It is very versatile, dairy-free and sweetened with coconut sugar. It
Plant milk, oil, has a whopping 65% hazelnuts making it very high in protein and fat and quite low in
250m 180ml 160ml 120ml 80ml 60ml 20ml 5ml sugar. Although I don’t think this tastes very similar to regular Nutella, it is delicious
water
Salt/Spices/ in its own right and the type of spread that I prefer to eat with a spoon over putting
Herbs/Baking - - - - - - 20ml 5ml in recipes. It is produced by a small business called Nourishing Bites located in
Soda Townsville, North Queensland, Australia. It is currently available for purchase online
Australia wide but is challenging to find in many stores outside of North Queensland at
the moment. It is available for purchase here.
Equipment Needed:
You can find the equipment I used for the recipes in this ebook on my blog linked here. Pana Organic is one of my most favourite vegan health-conscious brands. They carry
a range of plant-based treats, mostly chocolate and ice cream and they also carry a
Commonly Used Ingredients hazelnut spread. This spread is also dairy-free and sweetened with coconut sugar. It
You can find the common ingredients I used for the recipes in this ebook on my blog has 30% hazelnuts, and for me, although the consistency is a bit different, the spread
linked here. tastes very similar to the original Nutella, especially when spread on bread.
Other Options I have already mentioned my two favourites above. These are the
ones that I eat and use in my recipes when I don’t use my own homemade chocolate
and hazelnut spread. But there are a few others like COCO2 from Pureharvest, 99th
Monkey Hazelnut Cacao Butter and Loving Earth Hazelnut Chocolate Butter. All of
these are wonderful and can easily be incorporated into some of the recipes in this
book as needed.

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 Recipes
58 plant-based chocolate & hazelnut recipes.
All recipes in this book are dairy-free, egg-free and refined sugar-free. Most are
also gluten-free or low gluten with gluten-free alternatives provided. There are
also a selection of oil-free recipes. Each recipe has a good combination of protein,
carbohydrates and healthy fats for stable blood sugar levels and good mood as
well as hormone balancing nutrients.

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 Homemade Hazelnut &
Chocolate “H&C” Spread
Gluten-free

Ingredients
1 x 250g jar hazelnut butter or about a cup homemade hazelnut butter
2 TBSP cacao powder
3 TBSP maple syrup
1/3 cup almond milk or plant milk of choice
1 tsp vanilla extract

Method
Process all ingredients in a food processor until smooth and creamy.
Transfer to glass jar and store in the fridge for about 2 weeks. Makes approx 1 cup.

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 Hazelnut Milk
Gluten-free

Ingredients
1 cup raw hazelnuts
2 cups water (plus more for soaking)
1 pitted date

Method
Place hazelnuts in a bowl, cover with water and allow to sit overnight to soak.
Drain hazelnuts and add to a high-speed blender with 2 cups fresh water and 1 date.
Using a muslin cloth or nut bag, pour the mixture into the bag over a bowl or a bottle (you
may want to use a funnel for a bottle) and squeeze out the liquid as best as you can.
Transfer the milk to a bottle.
Will last one week in the fridge. Can be used in any of my recipes that calls for any other
plant milk. Makes about 2 cups

Tip: Keep leftover pulp to use as hazelnut meal if desired (dry in the oven on 90°C for
about an hour or until dry).
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 Hazelnut Butter
Gluten-free

Ingredients
4 cups hazelnuts

Method
Place hazelnuts on a baking tray and roast for 10-12 minutes at 170°C or until the skins
have started to crack.
Remove from oven, allow to cool slightly and gently rub the hazelnuts with your hands or
in a tea towel until the skins are mostly removed (this won’t be perfect, not all skins will be
removed, and that’s ok).
Place hazelnuts in a food processor and process until a hazelnut butter forms, stopping to
scrape down the sides from time to time. Hazelnuts are fairly dry nuts and don’t give off oil
too easily so it will take a while, at least 5 minutes in a powerful food processor and possibly
longer in a less powerful food processor.
You can add a little coconut oil to help it blend if you are having trouble.

Tip: You can find pre-roasted and skinned hazelnuts to purchase to make the process
easier. Can also be made with raw hazelnuts but the taste is not as good.
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 Choc Hazelnut Smoothie
Gluten-free

Ingredients
1 banana
1 TBSP cacao powder
1 TBSP flax seeds
1 heaped TBSP hazelnut butter
1 TBSP rolled oats
1 pitted Medjool date
1 cup non-dairy milk

Method
Add all ingredients in a blender and blend until smooth.
Top with desired toppings (bananas, hazelnuts, puffed grains, granola berries, etc.).
Serves 1.

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 Choc Hazelnut Acai Bowl
Gluten-free

Ingredients
1 frozen banana
1 frozen acai packet
1 heaped TBSP H&C spread, plus extra to drizzle on top
A splash of non-dairy milk

Method
Add all ingredients to a blender and blend until smooth. Be careful not to add too much milk
as the acai bowl will turn out too runny. If your blender is strong enough, you can omit the
milk.
Top with desired toppings. I used chia seeds, raspberries, desiccated coconut and an extra
drizzle of H&C spread. Serves 1.

Tip: I used Heavenly Hazel spread for this recipe (see page 13) but any
chocolate and hazelnut spread will work.
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 Fluffy Choc Hazelnut
Stuffed Pancakes
Low Gluten

Ingredients
½ cup buckwheat flour
½ cup wholemeal spelt flour (or more buckwheat flour for completely gluten-free)
1 TBSP baking powder
1 banana mashed (or sub 1/3 cup unsweetened applesauce)
½ cup vegan yogurt (I used cashew yogurt)
½ cup almond milk
2 tsp vanilla extract
6 TBSP H&C spread

Method
In a bowl, combine the flours and baking powder.
In a separate bowl, mash the banana (or add applesauce) and combine with yogurt, vanilla
and almond milk. Mix and pour over the flour mixture. Mix until a pancake batter forms.
Heat a frypan over low-medium heat with a little oil or oil spray.
Scoop ¼ cup of batter into the frypan then add 1 TBSP of H&C spread on top of the batter.
Top with another 2 TBSP of batter and even out to form pancake shape.
Fry on one side for about 2 minutes until some bubbles begin to form on the surface and
the edges turn golden. Flip and cook the other side for a few more seconds (remember the
first pancake always turns out the worst).
Continue until the batter is all used up. It should make about 6 pancakes. Serve with extra
H&C spread, maple syrup and berries.
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 Waffles with
Choc Hazelnut Syrup
Low Gluten

Ingredients
Waffles: Syrup:
1 cup buckwheat flour 1 TBSP H&C spread
¼ cup wholemeal spelt four (use oat or 1/3 cup maple syrup
almond flour for completely gluten-free)
1 tsp baking powder
½ tsp ground cinnamon
1 tsp vanilla extract
1 cup non-dairy milk
2 ripe bananas, mashed

Method
Mix all waffle ingredients together in a bowl until a batter develops.
Spray waffle iron with a little oil. Spread mixture in the waffle maker and cook according to
waffle maker instructions.
For the syrup, mix H&C spread and maple syrup in a small bowl until a syrup forms. Drizzle
on waffles. Makes about 6 large waffles.

Tip: Add 2 TBSP cacao powder to the waffle mixture to make the waffles chocolate.
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 Vegan Quinoa Crepes
Gluten-free

Ingredients
3 cups quinoa flour
4½ cups almond milk
1½ TBSP ground flax seeds
3 TBSP maple syrup
1-2 tsp vanilla extract
Coconut oil spray or oil/vegan butter of choice for frying

Method
Begin by processing your flax seeds in a high-speed blender if not already ground, measure
out 11/2TBSP.
Add all the ingredients into a large mixing bowl and whisk together until well combined and
a crepe batter forms.
Heat some coconut oil in your crepe pan/pan on medium heat. Make sure your pan is hot
enough before you start frying your crepes.
Using a ladle, add some of the batter onto your pan and spread it around in a circular motion
until the batter covers the pan in a thin layer.
Cook for a few minutes until the edges are golden and can lift easily. Flip to the other side
and cook for a few more minutes.
Repeat until you have used up all your batter.
Serve with fresh berries, H&C spread or any toppings you like.

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 Vegan Oat, Buckwheat &
Banana Sweet Crepes
Low Gluten

Ingredients
½ cup oat flour
½ cup buckwheat flour
1¼ cup almond milk
1 banana
1 TBSP maple syrup
A pinch of salt
1 TBSP grapeseed oil
A drop of vanilla extract
Coconut oil spray for frying

Method

If you don’t have oat flour, begin by breaking down rolled oats in a blender until they become
a flour. Add the rest of the ingredients to the blender and blend until a crepe batter forms. It
should be fairly runny.
Heat frying pan and spray with coconut oil spray. Add about a third cup batter to a frying pan
and spread around as best possible until you get a crepe shape.
Fry for 1-2 minutes and then flip and fry the other side for a few more seconds. You can tell
when they are ready when they turn golden in colour.
Repeat until you finish the entire batter, adding more coconut oil spray as needed.
Remember, the first crepe is always bad. Enjoy with H&C spread.

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 Vegan Choc hazelnut
French Toast Roll-Ups
Ingredients
4-6 pieces of day-old sandwich bread of choice (I used wholemeal)
1 banana
¾ cup almond milk or other non-dairy milk
1 TBSP wholemeal spelt flour or gluten-free flour of choice
1 tsp cinnamon
1 tsp vanilla extract
A pinch of salt
1 TBSP nutritional yeast
1 TBSP almond butter
1 TBSP maple syrup
H&C spread

Method
Blend all ingredients (except bread and H&C spread) in a blender until smooth. Empty
mixture into a bowl. Cut the crust off the bread, roll out each piece of bread with a rolling pin
until flat.
Spread each slice of bread with some H&C spread and roll into little roll-ups. They should
stick together due to the H&C spread. Do not overfill or it will be messy. Dip bread roll-ups
into the mixture.
Heat a frypan with a little bit of oil (I used coconut or grapeseed). Fry the bread on low-
medium heat for about 1 minute on each side until it forms a nice, darkish crust, keep the
heat low so that it does not stick.
Serve with fresh berries and extra maple syrup and anything else you want.
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 Choc Hazelnut Oatmeal/
Overnight Oats
Low Gluten

Ingredients
1 mashed banana
½ cup oats
1 TBSP chia seeds
1 TBSP flax seeds
1 TBSP H&C spread plus extra to dollop on top
1-2 tsp maple syrup
Drop vanilla extract
½ cup non-dairy milk

Method
For warm oats: lightly warm the oats and milk on the stove, add in the H&C spread and melt
through. Add mashed banana and all other ingredients into the mixture and serve.
For overnight oats or instant oats. Simply add all ingredients together in a bowl. Mix until
everything is well combined. Allow to sit for a few minutes for the liquids to absorb or place
in the fridge overnight.
Add your favourite toppings and extra H&C spread on top and enjoy! Serves 1.

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 Chocolate Buckwheat
Porridge
Gluten-free

Ingredients
1 cup buckwheat groats
1 banana
½ cup almond milk
2 TBSP cacao powder
2 TBSP maple syrup
½ tsp vanilla extract
A pinch of cinnamon
A pinch of salt
A drizzle of hazelnut butter or H&C spread to top

Method
Boil buckwheat in 2 cups water for about 15 minutes. Remove from heat, drain and
rinse well.
Add buckwheat and all remaining ingredients to blender and blend until smooth.
Drizzle with hazelnut butter and or H&C spread. Top with your favourite toppings
and enjoy.
Makes a large portion so you can keep leftovers in the fridge for a few days.
Serves 3-4.

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 Easy Raspberry
Millet Porridge
Gluten-free

Ingredients
½ cup pre-cooked millet
¼ cup raspberries (fresh or frozen)
1 TBSP hazelnut butter
2 tsp maple syrup
A drop of vanilla extract
½ cup dairy-free milk

Method
Place cooked millet and milk together in a saucepan over medium heat.
Add hazelnut butter and melt into millet mixture.
Add the remaining ingredients and mix well until the raspberries are partially broken down
and give off a light pink colour.
Remove from heat, add toppings and enjoy! I used raspberries, strawberries, cherries, H&C
spread, and chocolate buckwheat granola for my toppings. Serves 1.

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 Hazelnut Granola with
Chocolate Chips
Oil-free

Ingredients
2 cups rolled oats
1/2 cup hazelnut butter
1/2 cup maple syrup
A drop of vanilla extract
1/3 cup dark choc chips
1/3 cup raw hazelnuts, roughly chopped

Method
In a large bowl mix together the oats, hazelnut butter, maple syrup and vanilla until clumpy
and well combined.
Add in the chocolate chips and the hazelnuts and mix through.
Spread granola evenly on a lightly greased or lined baking tray.
Bake for about 20 minutes at 180°C turning once.
Allow to cool and enjoy with plant-based milk, vegan yoghurt or as a topping to smoothies.

Tip: Get creative with other granola additions, you can add coconut and dried fruit as
well as other nuts and seeds.
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 Hazelnut Chocolate
Chip Granola Bars
Low Gluten

Ingredients
1¼ cup oats (gluten-free if necessary)
½ cup brown rice puffs
1/3 cup coarsely ground hazelnuts
1 tsp cinnamon
A pinch of salt
1 cup hazelnut butter
½ cup raw honey (or brown rice syrup if strict vegan)
1½ tsp vanilla extract
2/3 cup dark chocolate chips

Method
In a bowl mix together oats, brown rice puffs, ground hazelnuts, cinnamon and salt.
In a separate bowl mix together hazelnut butter, honey or rice syrup and vanilla extract until
well combined.
Pour your wet mixture over your dry mixture. Add in chocolate chips and combine very well.
The mixture is thick, so make sure you incorporate everything well.
Pack and press mixture into a bottom of a lined square baking dish. Add a few more
chocolate chips on the top if desired.
Bake for 15 mins at 160°C. Allow to cool before cutting into bars. Makes 10-12 bars
depending on how they are cut.
Can be stored in the fridge or freezer.
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 Hazelnut Avocado
Chocolate Mousse
Gluten-free, Oil-free

Ingredients
Flesh of 1 avocado
2 TBSP cacao powder
2 TBSP maple syrup
1 heaped TBSP hazelnut butter
A drop of vanilla extract

Method
Combine all ingredients together in a food processor or blender and blitz until smooth.
Alternatively, you can just mash up everything together with a fork and mix until well
combined as long as your hazelnut butter is not too dry.
Serve with chocolate chunks, chopped hazelnuts and raspberries. Or serve with whatever
you like.
Serves 1-2.

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 Hazelnut Coconut
Chocolate Mousse
Gluten-free, Oil-free

Ingredients
1 can coconut cream (400ml)
2 TBSP hazelnut butter
3 TBSP maple syrup
1 tsp vanilla extract
A pinch of salt
3 TBSP melted dark chocolate chips (optional but recommended)

Method
Place a can of coconut cream in the fridge overnight. Scoop out the fleshy part and place in
a bowl and leave the water in the can (you can reserve to use as coconut water if you like).
Using an electric hand mixer beat the coconut cream until fluffy, add the hazelnut butter,
maple syrup salt and vanilla and beat again until well incorporated.
Transfer mixture evenly between three small/medium glasses or jars of choice.
Melt down chocolate chips in a saucepan over low heat or in the microwave.
Add 1 TBSP of melted chocolate into each jar and mix in with a teaspoon or small spatula. It
will create a swirl effect.
Place in the fridge to set for 4 hours or overnight.
Top with raspberries or toppings of choice. Serves 4.

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 Hazelnut Hot Chocolate
Gluten-free, Oil free

Ingredients
11/2 cups hazelnut milk (or other non-dairy milk)
3 TBSP hazelnut butter
2 TBSP maple syrup
2 TBSP cacao powder
1 tsp vanilla extract

Method
Place all ingredients in a blender and blend until smooth.
Heat in a saucepan until hot and serve in favourite mugs (makes enough for 2 small mugs).

Tip: See page 19 for homemade hazelnut milk recipe.

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 Choc Hazelnut Milk Shake
Gluten-free

Ingredients
3 scoops of vegan ice cream of choice Chocolate and hazelnut sauce:
1 cup hazelnut milk or other plant milk 1 TBSP H&C spread
1/3 cup maple syrup
1 TBSP melted coconut oil (optional)
Method
For the chocolate and hazelnut sauce, combine the H&C spread and maple syrup in a small
bowl and mix until a syrup forms. If you want the syrup to harden (like ice magic) you can
add the coconut oil, if you prefer a more fudgy syrup than leave it out.
Serve in milkshake glasses and drizzle some chocolate and hazelnut sauce on to the inside
of the glass and allow it to fall to the bottom so that it smears the glass. Do this all over the
glass. You will need to hold it on an angle as you do it. I like to use a teaspoon for this.
Add three scoops of ice cream to the glass.
Pour over milk and drizzle with extra chocolate and hazelnut sauce. Recipe makes 1 glass.

Tip: I like to use chocolate ice cream from Pana Organic because it has wholesome
ingredients and is also refined sugar-free. You can use the ice cream recipe on page
125 as well.
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 Hazelnut Butter
Banana Bread
Low Gluten, Oil-free

Ingredients
3 ripe bananas
1½ cups wholemeal spelt flour
½ cup coconut sugar
1 tsp baking soda
A pinch of salt
½ cup hazelnut butter
¼ cup non-dairy milk
1/3 cup dark chocolate chips
1/3 cup chopped nuts and seeds of choice (optional)

Method
Mash the bananas in a large bowl.
Sift together the spelt flour, coconut sugar, baking soda and salt over the mashed bananas.
Add in the hazelnut butter and almond milk and mix well to combine.
Mix through the chocolate chips and optional nuts and seeds (sometimes adding chunky
nuts can make the bread fall apart, best to chop nuts very small if using).
Pour batter into a lightly greased loaf tin. Bake at 180°C for 30-40 mins or until a toothpick
comes out clean.

Tip: Reduce flour to 1 cup and add ½ cup cacao powder to make chocolate hazelnut
banana bread.
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 Double Chocolate Hazelnut
Butter Banana Muffins
Low gluten, Oil-free

Ingredients
3 ripe bananas
1 cup wholemeal spelt flour
½ cup cacao powder
¾ cup coconut sugar
1 tsp baking soda
A pinch of salt
½ cup hazelnut butter
¼ cup dairy-free milk
2/3 cup dark chocolate chips

Method
Mash the bananas in a large bowl.
Sift together the spelt flour, coconut sugar, baking soda and salt over the mashed bananas.
Add in the almond butter and almond milk and mix well to combine.
Mix through the chocolate chips.
Pour batter into lightly greased or lined muffin tin and decorate with extra choc chips.
Bake at 180°C for 20-30 mins or until a toothpick comes out clean.

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 Choc Hazelnut Cookies
Gluten-free

Ingredients
1 cup hazelnut meal
½ cup H&C spread
1 TBSP maple syrup
2½ TBSP coconut oil
1 tsp vanilla extract
A pinch of salt
⅛ tsp baking powder
¼ cup dark chocolate chips

Method
In a large bowl mix together all ingredients until they form a cookie dough. Make sure the
H&C spread incorporates into the mixture well.
Fold in the chocolate chips if using.
Spoon out about 1 TBSP amounts onto a lightly greased or lined baking tray. Flatten and
shape into small cookie rounds with your fingers.
Bake at 170°C for 10-12 minutes.

Tip: Cookies can sometimes be a little dry. Add a splash of dairy-free milk to help the
batter come together if needed.
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 Chocolate Hazelnut
Thumbprint Cookies
Gluten-free, Oil-free

Ingredients
1/3 cup buckwheat flour 1 cup hazelnut butter
1/3 cup cacao powder 1 TBSP vanilla extract
1 tsp baking soda 1/4 cup of water
1 cup coconut sugar 1 tsp of H&C spread on each cookie

Method
In a large bowl, sift together the flour, cacao powder, baking soda, and coconut sugar.
Add the hazelnut butter and vanilla and mix until combined and chunky. Add water and mix
again until cookie batter forms.
Form 1 TBSP sized cookie balls and flatten slightly, creating a well in the middle with your
thumb. Place on a tray with plenty of room to spread.
Bake at 170°C for 10-15 mins.
Allow to cool and dollop 1 tsp of chocolate and hazelnut spread of choice (I used Heavenly
Hazel, see page 13) spread on top. Enjoy!

Tip: You can use your favourite store-bought Nutella alternative for this recipe. I used
Heavenly Hazel from Nourishing Bites.
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 Choc Hazelnut
Cookie Sandwiches
Gluten-free, Oil-free

Ingredients
2/3 cup buckwheat flour
1 tsp baking soda
1 cup coconut sugar
1 cup hazelnut butter
1 TBSP vanilla extract
¼ cup water
H&C spread

Method
In a large bowl, sift together the flour, baking soda and coconut sugar.
Add the hazelnut butter and vanilla and mix until combined and chunky.
Add water and mix again until cookie batter forms.
Form 1 TBSP sized cookie balls and flatten slightly, place on tray with plenty of room
to spread.
Bake at 170°C for 15-20 min. Allow to cool.
Spoon in H&C spread on the base of the cookie top with another cookie to make a
cookie sandwich.

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 Chocolate Hazelnut
Bliss Balls
Gluten-free, Oil-free

Ingredients
1 cup pitted dates
1/2 cup roasted hazelnuts
1/2 cup raw cashews
1/2 cup hazelnut butter
3 TBSP cacao powder
11/2 TBSP dark chocolate chips
A drop of vanilla extract
1/4 cup of water
Chopped hazelnuts for rolling

Method
Process hazelnuts and cashews in a food processor until broken down.
Add all remaining ingredients (except chopped hazelnuts for rolling) and blitz until the
mixture becomes sticky and easy to roll.
Form bliss ball shapes with your hands and roll in chopped hazelnuts.
Store in fridge or freezer.

Tip: You can add one roasted hazelnut in the middle of each ball for added crunch.
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 Choc Hazelnut Truffles
Gluten-free, Oil-free

Ingredients
1 cup pitted dates
½ cup lightly roasted hazelnuts
2 TBSP hazelnut butter
2 TBSP cacao powder
2 TBSP maple syrup
Whole hazelnuts for centre
¼ cup finely chopped hazelnuts for rolling
¼ cup millet or quinoa flakes (optional) for rolling
1 cup melted dark chocolate

Method
In a food processor, break down the ½ cup hazelnuts, add the dates, hazelnut butter, cacao
powder and maple syrup and process again until a sticky mixture forms. Using a big 1 TBSP
amount begin to form a ball with your hands, take a whole hazelnut and hide it in the middle,
continue to roll the mixture on top of the hazelnut until it is well hidden. Continue until the
mixture is used up.
In a bowl, mix together finely chopped hazelnuts and millet or quinoa puffs. The puffs act as
the wafer inside a real Ferrero ball. Melt down dark chocolate in a saucepan over low heat or
in the microwave. Transfer chocolate into a bowl that is big and deep enough to dip the balls
Dip each ball in melted chocolate. I like to do this by balancing a ball on a fork and dipping it
in. Set on a plate with parchment paper and place in the fridge for the chocolate to set.

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 Vegan Chocolate
Cream Torte
Low Gluten

Ingredients
Filling: Crust:
2 cups coconut cream 1 cup oats (swap with quinoa flakes for gf)
200g dark chocolate, chopped 3 cups blanched almond meal
1/2 cup maple syrup 4 TBSP grapeseed oil
½ cup hazelnut butter A pinch of salt
4 TBSP maple syrup

Method
For the crust: whiz the oats (or quinoa flakes) in a blender or food processor until they
become a flour. Mix all the crust ingredients in a bowl with a spoon until slightly sticky
and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. I used deep
dish 20cm springform cake tin. Try to go as high up the sides as you can. Bake the crust for
12-15 minutes at 180°C.
Remove from the oven and allow to cool completely before adding filling.
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the
chocolate has melted and dissolved into the mixture. You should get a very thick, smooth
consistency.
Pour over crust and place in freezer to set for a few hours. Will also set in the fridge
overnight. For best consistency, keep in the fridge.
Once set dust with cacao powder and add toppings of choice.

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 Rustic Chocolate
Hazelnut Tart
Gluten-free

Ingredients
Crust: Filling:
½ cup rolled oats 2 cups hazelnuts
1½ cups hazelnuts 1 cup dates
2 TBSP coconut oil 1 avocado
2 TBSP maple syrup 3 TBSP cacao powder
½ tsp salt ½ cup maple syrup
½ tsp vanilla extract

Method
For the crust: Process hazelnut and oats in a food processor until it forms a meal. Add the
rest of the ingredients and process again until the mixture sticks together.
Grease a 23cm pie tin with a little coconut oil and press the crust ingredients on the base
and sides of the tin evenly. Bake in a preheated oven for 12-15 min at 175°C or until golden.
Allow to cool completely before adding the filling.
For the filling: Begin by roasting your hazelnuts in the oven for about 10 minutes, turning
once. Rub the hazelnuts between your hands (or with a cloth) to remove most of the skin.
Add your hazelnuts in your food processor and turn into hazelnut butter. This took me about
15-20 minutes, but it depends on the quality of your food processor. After a butter has been
formed, add the rest of the filling ingredients in the food processor and process until smooth
and creamy.
Add your filling in your piecrust and spread evenly. Top with roughly chopped hazelnuts and
serve (strawberries are a nice addition). Enjoy!
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 Baked Vegan Choc
Hazelnut Cheesecake
Gluten-free

Ingredients
Crust: Filling:
1 cup hazelnut meal 1 cup cashews (soaked for 3-4 hours or
3 cups almond meal overnight)
4 TBSP grapeseed oil (or other neutral oil) 1 x 300g packet silken tofu
A pinch of salt 5 TBSP maple syrup
4 TBSP maple syrup 1 TBSP nutritional yeast
1 TBSP vanilla extract
Topping: ¼ cup H&C spread
Berries and cherries 2 TBSP non-dairy milk

Method
For the crust: mix all the crust ingredients together in a bowl until well combined and slightly
sticky. Press down evenly onto the side and base of a greased round cake tin. I used 20cm
deep dish springform. I do this a little free from and like to keep the edges messy and
asymmetrical.
For the filling: Blend all filling ingredients in a high-speed blender until smooth and creamy.
Pour over base. Bake in the oven at 180°C for about 30 minutes or until the filling has firmed
nicely and no longer jiggles.
Remove from oven, allow to cool and decorate with berries and cherries or toppings
of choice.

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 Hazelnut Cake with
Yogurt Frosting
Low Gluten

Ingredients
Cake: Frosting:
2 tsp apple cider vinegar ½ cup plain coconut yogurt
1 cup almond milk 2 heaped TBSP H&C spread
1¼ cup wholemeal spelt flour 2 tsp maple syrup
½ cup hazelnut meal
¾ cup coconut sugar
1½ tsp baking powder
½ tsp baking soda
¼ cup grapeseed oil (or other neutral oil)
1 tsp vanilla extract

Method
For the cake: In a bowl, combine the vinegar, almond milk, oil and vanilla and allow it to
sit for a few minutes. In a separate bowl combine the flour, hazelnut meal, coconut sugar,
baking powder and baking soda. Pour the liquids on top of the dry mixture and mix to
combine. Transfer mixture into a lined or lightly greased cake tin. I used a 20cm square
brownie tin but a round tin can also be used. Bake at 180°C for about 30 minutes or until a
toothpick comes out clean. Remove from oven and allow to cool. The cake is quite crumbly.
For the frosting: Blend all the frosting ingredients in a blender until smooth. Spoon over
the icing and spread evenly. I like the droopy frosting, but if wanting a firmer frosting, place
frosting in the fridge overnight to firm and then spread on the cake (this will only work with
coconut yogurt).
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 Panforte
Low Gluten

Ingredients
2½ cups mixed roasted nuts, roughly chopped (I used hazelnuts, almonds & macadamias)
1½ cups mixed dried fruit, roughly chopped I used apricots, figs and dates
½ cup orange peel
4 TBSP cacao powder
1 tsp cinnamon
1 tsp allspice
1 cup wholemeal spelt flour (or flour of choice)
½ cup brown rice syrup
½ cup coconut sugar
3 TBSP extra virgin olive oil

Method
In a food processor, pulse the mixed nuts a few times until just roughly chopped. Remove
from food processor and place in a large bowl. Add the mixed dried fruits and pulse a few
times until they are roughly chopped. Remove from processor and place in the bowl with
the nuts. Grate some orange peel until roughly ½ cup and add to the bowl (a little less if
you don’t like strong orange flavour). Add the spices, cacao powder and flour and mix to
combine. Set aside.
In a saucepan over low heat, melt down the brown rice syrup, coconut sugar and olive oil.
Keep mixing the mixture until it becomes smooth and the coconut sugar has dissolved.
Pour melted sugar mixture over the nut fruit mixture and mix very well to combine. It will be
very hard to mix, feel free to use your hands. Once well mixed, press down firmly and evenly
into the base of a round cake tin (I used 20cm but any size will work). Bake for 25 minutes
at 170°C.

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 Choc Hazelnut Pizza
Low Gluten

Ingredients
Pizza Base:
11/3 cup wholemeal spelt flour
1 tsp baking powder
½ tsp salt
2 TBSP extra virgin olive oil
6 TBSP water

Toppings:
H&C spread and berries

Method
For the dough mix the flour, baking powder and salt in a bowl. Add in the olive oil and slowly
add water. Mix until the mixture turns into a ball. Knead for 1 minute.
Let it sit covered with a tea towel for 10-15 minutes.
Roll out dough on a floured surface with a rolling pin. Prick with a fork.
Cook for 20-30 minutes at 180°C. Do not overcook as it will turn out very dry like a biscuit.
Keep checking. Once cooked, spread over with H&C spread and berries. Enjoy!

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 Choc Hazelnut Gallette
Low Gluten

Ingredients
Pastry: Filling:
1 cup wholemeal spelt flour (substitute H&C spread
buckwheat flour for completely gf) Strawberries
½ cup buckwheat flour
½ cup water
¼ cup grapeseed oil
¼ cup coconut sugar
1 tsp psyllium husk
A pinch of salt

Method
For the pastry combine the spelt flour, buckwheat flour, coconut sugar and salt together in
a large bowl. Add psyllium husk to the flour mixture and mix until all dry ingredients are well
combined. Pour in water and grape seed oil and mix until a dough forms. Transfer dough to
a floured surface and knead for a couple of minutes.
Roll the dough out into a circle shape with a rolling pin. The dough should be stretchy and
smooth and shouldn’t be sticky, but you can add some extra spelt flour to your rolling pin if it
helps. Transfer dough to a baking tray.
Spread as much H&C spread as you like on the inside of the pastry, top with a layer of thinly
sliced strawberries.
Gently pull the pastry dough over the edges of the strawberries free form until you get a
galette shape. It should stick together very easily. Bake for about 20-30 mins at 180°C.

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 Chocolate Hazelnut
Malt Mug Cakes
Low Gluten

Ingredients
Mug Cake: Chocolate Malt Sauce:
4 TBSP wholemeal spelt flour (or 2 TBSP cacao powder
buckwheat flour for GF) 2 TBSP coconut oil
5 tsp cacao powder 2 TBSP barley malt syrup
2 TBSP barley malt syrup
1 TBSP coconut sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
2 TBSP hazelnut butter
6 TBSP hazelnut milk or any plant milk
A sprinkle of chocolate chips

Method
Combine all mug cake ingredients in a small bowl and mix well. Transfer the batter evenly
into mugs of choice. Sub rice malt syrup if barley malt syrup is not available, although the
malt tatse will be less strong.
Microwave on high for 3 minutes. This might vary depending on your microwave, start with
1 minute at a time. Alternatively, you could use an oven and bake at 180°C for 10 minutes or
until a toothpick comes out clean.
For the sauce, mix together in a small bowl and drizzle over mug cake.
Serve with whipped coconut cream if desired.
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 Chocolate Hazelnut
Butter Puff Bars
Gluten-free

Ingredients
Puff Filling: Chocolate Coating:
2½ cups puffed brown rice 3 TBSP cacao powder
½ cup hazelnut butter 3 TBSP coconut oil
1/3 cup maple syrup 2 TBSP maple syrup
2 TBSP coconut oil 1 TBSP hazelnut butter
A pinch of salt A drop of vanilla extract

Method
For the puff filling: Simply mix all the ingredients together in a large bowl until well combined
and sticky. Press down into a lined 20cm square baking pan and set aside.
For the coating: Mix all the ingredients together until smooth. Spread evenly over puff
mixture with a spatula. Place in the freezer to set for about 2 hours or until the chocolate
coating sets.
Once set cut into squares and enjoy!

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 Choc Hazelnut Puff Bars
Gluten-free

Ingredients
Puff Filling: Chocolate Coating:
2½ cups puffed brown rice ½ cup dark chocolate chips
½ cup H&C spread 1 TBSP hazelnut butter
1/3 cup maple syrup A drop of vanilla extract
2 TBSP coconut oil
A pinch of salt

Method
For the puff filling: Simply mix all the ingredients together in a large bowl until well combined
and sticky. Press down into a lined 20 cm square baking pan and set aside.
For the coating: Melt down the chocolate chips over low heat in a saucepan, mix in hazelnut
butter and vanilla. Spread evenly over puff mixture with spatula.
Place in the fridge for about an hour or until the chocolate sets.
Once set cut into squares and enjoy!

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 Coconut Oil Chocolate
Hazelnut Bark
Gluten-free

Ingredients
3 TBSP cacao powder
3 TBSP coconut oil
2 TBSP hazelnut butter
½ tsp vanilla extract
A pinch of salt
1 TBSP maple syrup
Toppings:
¼ cup pomegranate seeds/arils
¼ cup roughly chopped salted and roasted pistachio nuts

Method
Combine all ingredients (except pomegranate seeds and pistachios or other toppings you
decide to use) together in a saucepan.
Gently heat and mix the ingredients together over low heat until the nut butter has
completely melted into the mixture and your mixture becomes smooth. You can use a
double boiler if you wish.
Line a flat baking tray with baking paper. Pour our chocolate and smooth with a spatula.
Sprinkle with pomegranates and pistachios or toppings of choice. Get creative with toppings
and add whatever fruits, nuts and seeds you wish.

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 Salted Dark Chocolate
Hazelnut Bark
Gluten-free

Ingredients
3 cups dark chocolate (70% cacao or higher)
½ cup hazelnut butter
2/3 cup roughly chopped hazelnuts
Sea salt as garnish

Method
Melt down the chocolate (I use 85%) over low heat in a saucepan on the stove. Add in
hazelnut butter and mix again.
Pour out mixture into a lined baking tin. I used a large loaf tin to get a thicker bark. Sprinkle
with chopped hazelnuts and sea salt
Place in the freezer to set for 30 minutes then store in the fridge.

Tip: You can make your chocolate bark as thick or thin as you like depending on the
dish you use.
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 Chocolate Hazelnut
Sweet Potato Brownies
Gluten-free, Oil-free

Ingredients
1 cup boiled sweet potato
¼ cup cacao powder
½ cup hazelnut butter
¼ cup maple syrup
¼ cup dark chocolate chips
¼ tsp baking soda
¼ tsp baking powder
2 tsp vanilla extract
A pinch of salt

Method
Peel and cut sweet potato into large chunks and boil until soft and easily pierced all the way
through with a fork.
Add sweet potato and all other ingredients into a food processor and process until a thick
batter forms.
Alternatively, you can mash the boiled sweet potato with a fork and mix the remaining
ingredients in until as smooth as possible in a bowl.
Transfer into a lined 20 cm square baking tin, decorate with extra chocolate chips and
hazelnuts and bake for 20-25 minutes at 180°C. The texture will be quite fudgy and soft but
will firm up slightly once cooled.

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 Hazelnut Chickpea
Blondies
Gluten free, Oil-free

Ingredients
1 x can of chickpeas (400g) drained and rinsed
½ cup hazelnut butter
1/3 cup maple syrup
2 tsp vanilla extract
A pinch of salt
¼ tsp baking soda
¼ tsp baking powder
1/3 cup dark chocolate chunks (I cut my own chunks from a chocolate bar)

Method
Place all the ingredients except chocolate chunks in a food processor and process until
thick and creamy. Remove blade, add in chocolate chunks and mix to combine throughout
the batter.
Transfer mixture into a lined 20 cm square baking tin and spread out evenly. Bake in the
oven at 180°C for about 20-25 minutes.
The blondies should be soft and gooey (they harden slightly when cooled). If the blondies
don’t hold their shape, they need to be baked longer.

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 Date Hazelnut
Butter Brownies
Gluten free, Oil-free

Ingredients
1 cup pitted dates
¾ cup cacao powder
1 cup hazelnut butter
1/3 cup almond milk
1 flax egg (1 TBSP ground flax seeds mixed with 3 TBSP water)
1 tsp vanilla extract
½ tsp baking powder
A pinch of salt
1/3 cup hemp seeds
½ cup dark chocolate chips

Method
Begin by making your flax egg. Mix ground flax seeds with water and set aside for a few
minutes to gel. I use my blender to grind up flax seeds.
Place all ingredients except chocolate chips in a food processor. Add gelled flax egg.
Process until well combined and sticky. You may want to process your dates first before
adding the other ingredients to help the food processor. Fold in chocolate chips.
Transfer mixture into a 20cm lined square baking tin. The mixture will be very dense and
sticky. You will need some force to press it in as evenly as you can. Place in oven and bake
at 180°C for 15-20 minutes. Remove from oven and set aside to cool, slice and enjoy!

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 Hazelnut Cookie
Dough Bars
Gluten-free

Ingredients
1 x can of chickpeas (400g) drained and rinsed
1/4 cup hazelnut butter
1/4 cup blanched almond meal
2 TBSP maple syrup
1 tsp vanilla extract
A pinch of salt
1/4 cup dark chocolate chips
1/2 cup dark chocolate for melting (or melt more chocolate chips)

Method
In a food processor, process chickpeas, hazelnut butter, almond meal, maple syrup, vanilla
and salt until a cookie dough consistency forms. Add more almond meal if you would like a
firmer cookie dough. Fold in chocolate chips.
Press mixture evenly into a lined 10cm square baking dish and set aside. You can use
whatever size square tin you have on hand but the thickness of the cookie dough layer will
vary.
Melt down dark chocolate over low heat or in a double boiler. Pour over cookie dough
mixture and place in fridge to set for about an hour.
Slice and serve.

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 Raw Vegan Raspberry
Chocolate Brownies
Gluten-free

Ingredients
Raw Brownie: Choc Raspberry Topping:
1 cup walnuts 6 TBSP cacao powder
1 cup lightly roasted hazelnuts 6 TBSP melted coconut oil
2½ cups pitted dates 4 TBSP hazelnut butter
¾ cup cacao powder 2 TBSP raw honey, maple syrup or
A pinch of salt rice malt syrup
A drop of vanilla extract
1 cup frozen raspberries
Method
For the brownie: Blitz your hazelnuts and walnuts in a food processor until they resemble a
rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be
worth chopping your dates slightly and adding them to your food processor bit by bit.
Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper
and set aside.
For the topping: In a bowl mix together all your ingredients until well combined. It should
resemble a thick sauce. Gently fold in your raspberries and mix until well coated in sauce
Pour your sauce mixture over your brownie base and smooth out with a spatula. You can
sprinkle a few extra raspberries on top for presentation.
Freeze for about 4 hours until set. Once set cut into squares and serve.

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 Chocolate Custard &
Pomegranate Tart
Raw, Gluten-free, Oil-free

Ingredients
Base: Custard Filling:
¾ cup hazelnuts 3 bananas
1 heaped TBSP almond butter 10 Medjool dates, pitted
8 dates ¼ cup water or non-dairy milk
2 TBSP cacao powder ¼ cup cacao powder
A pinch of sea salt ½ tsp vanilla extract
Pomegranate seeds to decorate

Method
Begin by processing your hazelnuts in a food processor until they resemble hazelnut meal.
Add the rest of your base ingredients and process until mixture becomes sticky.
Grease your mini tart tins with a little oil spray and press the mixture evenly on the base and
sides of your tins. Set aside. Add all of your filling ingredients into a high-speed blender and
blend until smooth and custard-like. You may need to add a little more water or almond milk
if you find the mixture too think
Pour the custard over your base and decorate with pomegranate seeds.
Remove from tart tins before serving. Makes about 3 tarts, depending on the size of your
tins. I used 10cm tins.
Can be stored in the fridge or freezer. I store mine in the freezer so that it lasts longer. It
does firm slightly in the freezer but does not need to thaw before serving.

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 Vegan Chocolate Hazelnut
Tart with Raspberries
Low Gluten

Ingredients
Filling: Crust:
2 cups coconut cream ½ cup oats (or sub quinoa flakes for GF)
200g dark chocolate, chopped 1 cup blanched almond meal
1/3 cup maple syrup ½ cup cacao powder
½ cup hazelnut butter 2 TBSP grapeseed oil
A pinch of salt
2 TBSP maple syrup
Method
For the crust: Whiz the oats in a blender or food processor until they become a flour. Mix all
the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased tart tin (you can use
rectangular or round).
Bake the crust for 12 - 15 minutes at 180°C. Remove from the oven and allow to cool
completely before adding filling.
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the
chocolate has melted and dissolved into the mixture. You should get a very thick, smooth
consistency.
Pour over crust and place in freezer to set for a few hours. Will also set in the fridge
overnight. For best consistency, keep in the fridge. Decorate with coconut cream and
raspberries.

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 Chocolate Cherry Torte
Gluten-free, No Bake

Ingredients
Base:
2 cups lightly roasted hazelnuts Filling:
1 cup pitted dates 1 cup raw cashews (soaked overnight)
2 TBSP hemp seeds (optional) 1 cup cacao butter
¼ cup cacao powder 1 cup cacao powder
1 TBSP coconut oil 1 cup maple syrup
Topping: 1 cup frozen pitted cherries (thawed)
H&C spread 2 tsp vanilla extract
Cherries Almond milk if needed to blend
Shaved chocolate
Pomegranate seeds

Method
For the base: Break down the hazelnuts in a food processor. Add the remaining ingredients
and pulse again until crumbly and sticky. Press mixture into the base of a 20cm cake tin and
set aside.
For the filling: Meltdown the cacao butter over low heat until completely dissolved. Add
the rest of the ingredients to a high-speed blender and blend until smooth. Add the cacao
butter last so that it doesn’t solidify while blending. Make sure your frozen cherries are
thawed before you add them, otherwise they will be too difficult to blend. Add almond milk
as needed one tablespoon at a time. Once smooth, pour filling over base and smooth with a
spatula. Place in the freezer for 4 hours to set. Once set decorate with H&C spread, shaved
chocolate and cherries. Stores well in fridge or freezer (I prefer the fridge).

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 Choc Hazelnut
Custard Tarts
Gluten-free, No Bake

Ingredients
Base: Filling:
1½ cup lightly roasted hazelnuts 300g packet organic silken tofu
1 cup pitted dates ½ cup H&C spread
1 TBSP maple syrup 2 TBSP maple syrup
2 TBSP cacao powder A drop of vanilla extract
1 TBSP coconut oil A pinch of salt

Method
For the base: Process all the ingredients in a food processor until sticky. If it too crumbly add
more liquid.
Press evenly into the side and base of 6 mini tart tins (8cm) and set aside.
For the filling: Add all the ingredients in a high-speed blender and blend until smooth
and creamy.
Pour filling evenly over tart bases and decorate with berries and chopped hazelnuts.

Tip: I used Heavenly Hazel for this recipe, but any choc hazelnut spread will work.
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 Hazelnut Chocolate
Fudge Bites
Gluten-free, No Bake

Ingredients
1 cup raw cashews (soaked for at least 4 hours)
½ cup cacao powder
½ cup maple syrup
½ tsp vanilla extract
1/3 cup of cacao butter
Roasted hazelnuts as topping

Method
Melt the cacao butter in a small saucepan over low heat. You can use a double boiler if you
wish. Set aside to cool.
In the meantime blend cashews, cacao powder, maple syrup and vanilla in a high-speed
blender for 1-2 minutes until smooth. Add the melted cacao butter and blend again until
mixed through.
Pour mixture into a mini silicone or paper cupcake moulds. I like to place my moulds in a
muffin tin for extra support. Decorate with roasted hazelnuts.
Place in the freezer to set. At least 15 minutes. Remove from freezer. Can be stored in the
fridge or freezer. Makes 8-10.

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 Choc Hazelnut Cups with
White Chocolate Centre
Gluten-free, No Bake

Ingredients
Chocolate Layers: White Chocolate Layers:
3 TBSP coconut oil 1 cup cacao butter
3 TBSP cacao powder 6 TBSP coconut milk powder
2 TBSP hazelnut butter 1 TBSP maple syrup
1 TBSP maple syrup 2 TBSP hazelnut butter
A drop of vanilla extract

Method
For the chocolate layers: Gently heat all ingredients over low heat in a saucepan, mixing con-
tinuously until hazelnut butter has melted and mixed through.
Fill 1/3 of each cup mould with dark chocolate mixture. The smaller the moulds the better.
Reserve the rest for the top layer. Place in the freezer to set while you make the white choco-
late layer.
For the white chocolate layer: Meltdown cacao butter over low heat until liquid, remove from
heat and whisk in all remaining ingredients until as smooth as possible with no lumps.
Pour a small layer over the top of the frozen chocolate cup layers (they should be hard
enough in 10-15 minutes, if not, leave it for longer). Place back in the freezer for another 10-
15 minutes.
Pour the remaining chocolate layer on top evenly and place back in the freezer to set for
about an hour. Enjoy!

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 Hazelnut Chocolate
Ganache Tart
Low Gluten

Ingredients
Crust: Filling:
½ cup quick oats (use gluten-free oats or 1 cup cashews (soaked for 3-4 hours
quinoa flakes for GF) or overnight)
1½ cups hazelnut meal ½ cup cacao powder
2 TBSP grapeseed oil (or other neutral oil) ½ cup maple syrup
2 TBSP maple syrup 1/3 cup cacao butter (melted)
1 tsp vanilla extract
A pinch of salt
2 TBSP almond milk
Method
For the crust: Mix all the crust ingredients together in a bowl until well combined and slightly
sticky. Press down evenly onto the side and base of a 20cm lightly greased tart tin. Bake for
10-12 minutes at 170°C until just golden. Remove from oven and allow to cool before
adding filling.
For the filling: Melt down the cacao butter on stove over low heat until liquid. Add all
ingredients to a high-speed blender. Add the melted cacao butter last (If you add it in too
early and the ingredients are cold, it will solidify quickly making it harder for your blender
to work and it won’t create a good result). Pour and spread filling over prepared crust with
a spatula. Add chopped and whole hazelnuts on top, pushing them down slightly into the
filling to create a sunken look.
Place in the fridge to set for about 2-3 hours.

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 Chocolate Hazelnut
Mousse Cakes
Raw, Gluten-Free

Ingredients
Sauce: Base:
2 TBSP cacao powder 1 cup hazelnuts
2 TBSP maple syrup 8-10 Medjool dates, pitted
2 TBSP coconut oil A pinch of salt
1 TBSP hazelnut butter Filling:
A drop of vanilla extract 1½ cups cashews, soaked for 4 hours
Chopped hazelnuts as garnish 1 tsp vanilla extract
½ cup maple syrup
½ cup cacao powder
Flesh 1 ripe avocado
1 frozen banana
¼ cup water
Method
For the base: Add your hazelnuts to your food processor and blitz until they turn into a fine
meal. Add your date and salt and blitz again until the mixture becomes sticky. Press mixture
down on the base of lightly greased mini cheesecake moulds (see link for equipment used
at the beginning of this ebook) or muffin tin. Set aside.
For the filling: Add all your ingredients to a blender and blend until smooth. You may need to
add a little more water if your blender is having trouble. Pour filling over the base until each
mould is filled. Try to even out the top by shaking or tapping the moulds or with a spoon.
Freeze overnight or for at least 4 hours.
For the Sauce: Mix all sauce ingredients together in a small bowl. You may need to melt
down the hazelnut butter and coconut oil (use microwave or stovetop). Spoon over cakes
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 Hazelnut Mocha Slice
Mostly Raw, Gluten-free, Decaf

Ingredients
Base: Filling:
11/2 cups lightly roasted hazelnuts 2 cups raw cashews (soaked for 3-4 hours
1 cup pitted dates or overnight)
1 TBSP maple syrup 1/2 cup cacao butter
2 TBSP cacao powder 1/2 cup maple syrup
1 TBSP organic decaf instant coffee granules
1/4 cup almond or hazelnut milk
1 tsp vanilla extract
Extra cacao powder for dusting
Method
For the base: Add hazelnuts to a food processor and process until well broken down. All re-
maining base ingredients and process again until sticky. Press down the base evenly to the
bottom of a 20cm lined square baking tin and set aside.
For the filling: Meltdown cacao butter over low heat until liquid. Add all the filling ingredients
to a high-speed blender and blend until smooth. I generally add the cacao butter last so that
it doesn’t solidify.
Pour filling evenly over the base and smooth with a spatula. Place in freezer to set for
3-4 hours.
Allow to thaw slightly and cut into slices, dust with extra cacao powder and decorate with
hazelnuts or coffee beans if desired.

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 Espresso Mousse
Choc Hazelnut Jars
Raw, Gluten-free, Decaf

Ingredients
1 cup H&C spread
1¼ cups raw cashews (soaked for 3-4 hours or overnight)
½ cup coconut cream
3 TBSP maple syrup
Juice 1 lemon
Vanilla extract
1 tsp ground decaf espresso powder
A pinch of salt

Method
Choose jars and scoop out H&C spread evenly to place at the bottom of each jar. If not
using homemade, you can also use store-bought. I used 4 little jar/glasses and spooned out
about ¼ cup H&C spread in each glass. You can make more or less depending on the size of
the jars you are using. Set aside.
For the espresso mousse: Blend all ingredients in a blender until smooth. Pour evenly over
H&C spread and place in the fridge to set for about 1-2 hours.
Decorate with chopped hazelnuts and chocolate chunks or chips.

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 No Bake, Raw Vegan
Choc Hazelnut Cheesecake
Raw, Gluten-free, Oil-free

Ingredients
Base: Filling:
½ cup hazelnuts 1 can of coconut cream (400ml)
1/8 cup sunflower seeds 1½ cups cashews (soaked for 3-4 hours
½ cup pitted dates or overnight)
½ TBSP cacao powder 2 TBSP cacao powder
Water if needed (add one tsp at a time) 1/3 cup cacao butter (melted)
Topping: 1/3 cup H&C spread
Chopped hazelnuts, chocolate chunks and 2 TBSP maple syrup
hazelnut butter ½ tsp ground espresso powder

Method
For the base: process the hazelnuts and sunflower seeds in a food processor until ground,
add the dates and cacao powder and blitz again until the mixture becomes sticky. If not
sticking together, add a little water 1 tsp at a time until the desired consistency is reached.
Transfer mixture into a round cake tin (I used 18cm) and press down evenly with fingers to
create the base. Set aside.
For the filling: melt down the cacao butter over low heat. Add all ingredients to a high-speed
blender. Add the melted cacao butter last (If you add it in too early and the ingredients are
cold, it will solidify quickly making it harder for your blender to work and it won’t create a
good result). Make sure you have your H&C spread premade if not using store-bought. Blend
until smooth and creamy. Pour filling over prepared base and freeze for 4 hours or overnight
until set. Once set decorate with chocolate chunks, chopped hazelnuts and hazelnut butter.
Allow to thaw slightly before serving.
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 Mini White Chocolate
Hazelnut Cakes
Raw, Gluten-free

Ingredients
Base: Filling:
½ cup hazelnuts 2 cups raw cashews (soaked in water for
1/8 cup sunflower seeds 3-4 hours or overnight)
½ cup pitted dates 4 TBSP maple syrup
½ TBSP cacao powder 1 cup cacao butter (melted)
Water if needed (add 1 tsp at a time) 2 TBSP hazelnut butter
Topping: 2 TBSP almond milk
H&C spread and chopped hazelnuts

Method
For the base: Process the hazelnuts and sunflower seeds in a food processor until ground,
add the dates and cacao powder and blitz again until the mixture becomes sticky. If not
sticking together, add a little water 1 tsp at a time until the desired consistency is reached.
Spoon out 1-2 TBSP and divide evenly into mini cheesecake/muffin tin (see link for equip-
ment used at the beginning of this ebook). Press down with fingers and set aside.
For the filling: Melt down the cacao butter in a saucepan over low heat until liquid. Set aside.
Place all other ingredients in a high-speed blender, adding the melted cacao butter last and
blend again until smooth and creamy. Evenly spoon out mixture over prepared bases and
freeze for about 4 hours or overnight to set.
Once set, decorate with dollops of H&C spread and chopped hazelnuts.

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 Dipped Banana Pops
Gluten-free

Ingredients
2 bananas
½ cup dark chocolate chips
¼ cup hazelnuts chopped

Method
Cut 2 or more bananas in half. Press small popsicle stick into the cut side of the banana. Put
in freezer overnight.
Melt down chocolate chips over low heat or use a double boiler. Transfer melted chocolate
into a deeper dish that is good for dipping. I used a mug.
Remove bananas from freezer and dip half of the banana into melted chocolate. Sprinkle
with chopped hazelnuts. Place back in the freezer for chocolate to set for 30 mins and enjoy.

Tip: Get creative with toppings, banana pops can be rolled in whatever you like! Other
chopped nuts and seeds, freeze-dried fruit, coconut, sprinkles, etc..
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 Choc Hazelnut Ice Pops
Gluten-free

Ingredients
½ cup plain vegan yogurt (I used almond yogurt) or sub ½ cup almond milk
1 tsp maple syrup (adjust more or less for sweetness)
3 TBSP H&C spread
Melted dark chocolate for dipping

Method
Add ingredients into a blender and blend until smooth.
Pour evenly into ice pop moulds, add popsicle stick and freeze for about 4 hours until set or
overnight.
Allow to thaw slightly before removing from moulds. I like to run the outside of the mould
under warm water to help loosen the ice pops for easier removal.
Dip ice pops in melted dark chocolate and sprinkle with chopped hazelnuts.
This recipe made 4 ice pops but it may vary depending on the size and shape of the ice
pops moulds used.

Tip: You can add other toppings eg. freeze dried fruit, coconut and other nuts and seeds.
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 Choc Hazelnut Banana
Ice Cream
Gluten-free, Oil-Free

Ingredients
2 frozen bananas
2 TBSP cacao powder
1 TBSP hazelnut butter
¼ cup pitted dates
1 tsp vanilla extract

Method
Peel bananas and cut into coins. Transfer banana coins into a container and freeze
overnight.
Add frozen bananas and all remaining ingredients into a blender or food processor
and blend until smooth. Be careful not to over blend as the ice cream will melt. Serve
immediately or place back in the freezer and enjoy later. You can also double or triple the
recipe for a larger batch.

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 hazelandcacao.com
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