Hazelnut Butter Cups

I love all things chocolate and I’am also really fond of nut butters. Combine them both together and you have my idea of vegan heaven. Normally I would opt for peanut butter but more recently I have been inspired by hazelnuts. I have found that hazelnut chocolate is one of the more difficult things to pick up in stores. I do know that Vego do a very popular hazelnut chocolate bar which I absolutely love!

That being said I much prefer to make my own sweets and using the hazelnuts as inspiration I have created my own version of hazelnut butter cups using homemade hazelnut butter.

Made with only 4 ingredients these hazelnut butter cups are a sweet treat that are not only easy to make but they should come with a warning they are that delicious! A healthy treat sure to satisfy any nut lover with a sweet tooth!

You may find it difficult to purchase hazelnut butter in store, although it is becoming more popular now. It may not always be possible for some but I prefer to make my own and have a really nice recipe that I use for these. Here is my recipe for Homemade Organic Hazelnut Butter.

Hazelnut Butter Cups

Course Dessert
Prep Time 10 minutes
chilling time 15 minutes
Servings 16


  • 3 tbsp Organic Hazelnut butter
  • 2 tbsp Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate


  1. In a bowl combine hazelnut butter, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour. 

  2. Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases. 

  3. Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.

  4. Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.

Recipe Notes

These are delicious frozen but they also can be thawed and stored in the fridge, covered. 

Organic Hazelnut Butter

Making your own organic Hazelnut Butter is fun and rewarding! It is really easy to do and will save you a lot of money in the process. What more could you ask for?

Well, the benefits don’t stop there! Hazelnuts are super high in plant based fats, protein, vitamin e, thiamin and magnesium. Just to name few.  To find out more about the added health benefits of Hazelnuts click here.

I have found that having a good blender is a must when it comes to make things such as nut butters. I recommend using a high speed blender to get smoother and faster results. I personally use a Nutri Ninja. There is a lot of blenders on the market ranging in price and capability. I had a tight budget so I opted for the Ninja. It came highly recommended on many vegan forums. I have been using it over a year now and I have not been disappointed as of yet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Hazelnut butter

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 175 ml
Author Homemade Vegan


  • 200 g Organic Hazelnuts
  • 1/2 tsp Himalyayn Pink salt
  • 1 tsp Organic Cocoa powder
  • 2 tbs Organic Coconut sugar


  1. Pre-heat oven to 190c (fan).

  2. Place the hazelnuts on a baking tray and spread them out. Transfer them to the oven for 10-15mins. Until fragrant and skin is starting to peel.

  3. Allow nuts to cool and then place them in a tea towel and rub the together to remove the skins.

  4. Place nuts in a blender and add the salt, sugar and cocoa powder.

  5. Blend for around 8-10 min until a smooth paste, frequently scraping the nuts back down the sides. 

Recipe Notes

Transfer into a sterile glass jar and store in the fridge for up to 2 months.

Vegan Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.


Vegan Hazelnut Surprise (gf)

Course Dessert
Servings 10
Calories 176 kcal


  • 1 cup of hazelnuts
  • 1/2 cup of walnuts
  • 1/2 cup of gf oats
  • 14 sayer dates or 7 medjool dates
  • 1/2 cup of oat cream
  • 50 g dark chocolate


First layer

  1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
  2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
  3. Blend until all mixed together.
  4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

  1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
  2. Rinse the dates but save 1-2 tbs of the water.
  3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
  4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

  1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
  2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
  3. Blend the hazelnuts until crumbly.
  4. Melt dark chocolate on a low heat.
  5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
  6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
  7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Recipe Notes

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.



Red Lentil and Vegetable soup

IMG_5420This soup is jam packed full of goodness and sure you to warm you up on a cold winters day. The lentils give you that extra protein boost you need to keep you going until dinner! A wide variety of vegetables give your immune system a boost and the much needed carbs from the potatoes keeps you full and satisfied.

I have found that the trick to getting the tastiest vegetable soup is to slow cook for at least 45mins with the lid on and without actually boiling your vegetables. You get to keep more of the nutrients and a lot more of the flavour!
Bay leaves can also add a more pungent flavour to the soup.


Red Lentil and Vegetable soup

Prep time: 5 minutes
Cook time: 1 hr
Serves: 6


1 onion
3 cloves of garlic
2 sticks celery
2-3 carrots
2 leeks
1 cup of cauliflower
1 cup of broccoli
1 potato
1 sweet potato
100g rinsed lentils
2 tbs sunflower or olive oil
2 veg stock cubes
1.5l of water
1 bay leaf (opt)
Salt and pepper for seasoning


1. Wash and roughly chop all the vegetables.
2. Add to a large saucepan with oil or sub for water. Fry off vegetables on a medium heat stirring continuously to ensure nothing sticks.
3. Boil 1.5 litres of water and add to the pan with veg stock and lentils.
4. Add bay leaves and seasoning, cover and simmer for 1 hour.
5. You can either eat straightaway or you can blend the soup. Make sure to remove the bay leaf.

Serve with homemade Oat cream. Get recipe here.
You can keep in the fridge for up to 3 days and frozen for up to 6 months.

Vegan banana pancakes

These banana pancakes are the perfect way to start the day! Light and fluffy with a natural sweetness sure to satisfy all your senses.

Ready in only 15 mins they will definitely be a regular breakfast in your household from now on. With many toppings to choose from you can get creative and enjoy the basic pancake as you like. These pancakes can also be made gluten free by substituting for gf flour and gf baking powder

I love mixing it up each time I make these, adding cocoa powder to the batter creates a nice chocolately treat, great for an energy boost. High in antioxidants and a natural mood enhancer.



Banana pancakes

Prep time: 5 min Cook time: 10-15 mins serves: 4


1/2 cup organic plain flour or gf plain flour
1 ripe organic banana
200ml organic oat milk or other plant milk
1 Tsp of baking powder
1 Tsp organic cocoa powder (opt)
1 tbs of gram flour
2 tbs of water
Olive oil
Fresh strawberries, blueberries, Chia seeds
Organic agave syrup


1. Mix gram flour and water to make egg replacement.
2. Put flour into a jug.
3. Add plant milk, “egg”, cocoa powder, banana (mashed), baking powder and mix really well.
4. On a low to medium heat add a splash of olive oil to a non stick pan for 1-2 mins.
5. Pour pancake batter into frying pan, can either make large pancakes or small pancakes.
6. Cook each side for 2-3 mins.
7. Serve with fresh organic fruit, organic agave syrup and chia seeds.

Batter can be kept upto 48 hours in the fridge covered. Cooked pancakes can be kept in an air tight container for upto 3 days, best served freshly cooked.