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

Ingredients

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

Instructions

  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

Ingredients

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

Instructions

  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.

Blueberry & Lemon Spelt Muffins

 

Summer has finally arrived and with it an abundance of seasonal fruits such as the Blueberry. This fruit has always been a favourite in my house!

We were gifted a load recently and I was really inspired to incorporate them into a dessert of some kind. What better way than Blueberry muffins? Well?! Blueberry and LEMON spelt muffins of course!

These muffins are a great summery treat! Light, fluffy and BURSTING with fruity flavours!

I prefer to use spelt flour as it is easier for my toddler and myself to digest than wheat. It also has a better nutritional content. One cup of cooked spelt grains has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates and 7.6 grams fibre. Spelt is also an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin). All in all, spelt is an excellent healthy whole grain. If you are gluten-free you can use GF self-raising flour in replacement.

The muffins turned out amazing and I’m super excited to share them with you all. If you are not so keen on lemon then just leave it out or reduce the amount added into the mix.

I personally don’t use any muffin cases for these as I try to reduce my waste as much as possible. If, like me, you decide not to use cases then just use a little bit of coconut oil to grease the pan.

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 Blueberry & Lemon Spelt Muffins

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 Muffins
Author Homemade Vegan

Ingredients

  • 250 ml Organic plant milk
  • 2 tbsp Organic Apple Cider Vinegar
  • 350 g Organic wholewheat Spelt flour
  • 80 g Organic Rapadura/coconut or Demerara
  • 2 1/2 tsp baking powder
  • 1/2 bicarbonate of soda
  • 1/2 tsp Himalayan pink salt
  • 150 ml Organic sunflower oil or coconut oil melted
  • 1 tsp Vanilla extract
  • Zest of 1 Organic lemon
  • 2 cups of fresh Organic blueberries

Instructions

  1. Preheat oven to 180c fan or 350 f (Gas mark 4)

  2. Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
  3. Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
  4. In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.

  5. Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
  6. Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
  7. Add blueberries and fold into the mixture.
  8. Add the mixture to a muffin tin. I use coconut oil to grease the pan. You can also use muffin cases just fill them half way.
  9. Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)

Recipe Notes

Allow to cool and serve. To store, keep in an airtight container for 3-4 days.

Homemade Organic Oat Cream

You would  never believe how quick and easy it is to make your own oat cream! Requiring only 2 ingredients! Gluten free and vegan, you will wonder why you even bought it before now! Extremely cheap to make and can be used for a variety of dishes such as homemade soups and desserts. There are so many possibilities you will be finding excuses to use this cream.

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Homemade Vegan Oat Cream

Prep time: 30 mins
Total time: 35 mins
Yield: 200ml approx

Ingredients

1 cup of Organic Oats
2 cups of hot water
1 tsp Organic agave syrup (opt)

Instructions

1. Pour hot water over the oat’s, stir thoroughly and leave for 30 mins. You can add a sweetener for using the cream in desserts. I wouldn’t recommend it for soups.
2. Stir oat’s again, add a splash of water to loosen up if necessary. It will look like thick porridge.
3. Strain the oats. You can either use a sieve, muslin or nut milk bag.

Can be kept in the fridge in a sterile closed container for up to 2 weeks.

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.

 

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Banana pancakes

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

Ingredients

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

Instructions

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.