Flourless Chocolate Hazelnut Butter Muffins

Flourless Chocolate Hazelnut Butter Muffins (Paleo, Gluten-Free, Whole30, Refined Sugar-Free, Dairy-Free, Vegan)

Hi friends, did you see them? OMG! these are the best muffins I have eaten, they are fluffy, moist, all-natural ingredients here offered from mother nature, flourless, they are easy to make, you can put everything in the blender or whisk the batter with your hands, in less than 10 min, put them into the muffins cups and in 15 minutes they are done, how this sounds to you?

I always crave hazelnuts, they are seriously one of my preferred nuts, and all the other too 😂 but they are expensive, so I try to buy them in bulk or searching for a discount price. I had the opportunity to buy 2 raw pounds, and I began to wonder as the cockroach "Martina" do you know this children's story?  but instead of what will I buy? I said to myself, what will I do with them? because I can sit down and eat them all by myself, I thought, I have to do some things that last longer and therefore offer me more pleasure, knowing that they will not end very fast I suffer less. This is my perfect combo of chocolate and hazelnuts converted into a healthy butter, I added dates instead of sugar, maybe it`s denser than another recipe, but I am in love with it, also more fiber, vitamins, and minerals.

So I started to soak them overnight, drained, dried, and roasted them, how? easy peasy, oven at 400 F, put them in a baking pan, don`t overload, bake for around 10-12 minutes, let them cool, pass them to a clean kitchen towel and rub them to remove the excess of the skin. I finished making a big batch of Chocolate Hazelnut Butter in my food processor, and here is my recipe for you guys.

Homemade Chocolate Hazelnut Butter (Paleo, Gluten-Free, Whole30, Refined Sugar-Free, Dairy-Free, Vegan)

HOMEMADE CHOCOLATE HAZELNUT BUTTER

 (AKA Nutella)

Ingredients:                                                                                                          

1. 3 cups = around 1 pound dry roasted or roasted by yourself hazelnuts
2. 1/2 cup dates, coconut sugar, or another sweetener (less or more to your liking)
3. 3 tablespoons coconut or avocado oil, better if you have hazelnut oil
4. 1/4 - 1/2 cup of cacao powder (mine has 1/2 c)
5. 1/4 tsp salt
6. 1/4 tsp cinnamon (optional)
7. 1 tsp vanilla

Instructions:                                                                                          

Add the hazelnuts to the food processor or another strong blender, and blend until you have a flour-like texture. 

Add the coconut oil, vanilla and dates, cacao, salt cinnamon, vanilla and continue to blend it scraping the sides until you see a nice, smooth nut butter-like. 

Taste it, and add anything you think it needs to your liking. You can start with half of the sugar or dates, and half of the cacao powder, 1/4 cup each.

Transfer to a glass airtight container or jar.

Enjoy ice-creams, fruits, crackers, or with a spoon.

Then I made this butter, started taking spoonfuls of it several times on everything mmm... but I was going to finish it too quickly, and when was I thought to make these muffins, oh yesssss, please! this recipe it`s a dream come true, and I am so happy with the result, that I have to tell you right away, they are mouth-watering, filling, healthy, flavorful, spongy but light and moist, name everything you want here.

I think they can be made with any natural nut butter but I did not test it out yet, this could be the next recipe you can count on because I will count on it, and it`s a healthy addition to the children's lunch-box too? they won`t be disappointed right?

FLOURLESS CHOCOLATE HAZELNUT BUTTER MUFFINS

The recipe makes 11 muffins.

Preparation Time: 5-10 min

Bake Time: 15 min

Total Time: 25 min

                 

Ingredients:

1. 1 cup chocolate hazelnut butter + (1/3 cup to put into the muffins, optional)
2. 4 large eggs
3. 2 tsp vanilla extract
4. 2 tbsp honey or maple syrup
5. 5 tbsp coconut sugar or another sweetener
6. 2 tbsp cacao powder
7. 1/2 tsp Himalayan or sea salt
8. 1/2 tsp cinnamon (optional)
9. 1/4 + a pinch tsp baking soda
10. 1 tsp baking powder aluminum-free

Instructions:                                                                               

Preheat oven to 350 F.

Grease and line the muffin's cup pan. Set aside.

In a large bowl or blender put the first 4 liquid ingredients.

Add the dry ingredients once, except the baking soda and baking powder.

Once everything is well blended, add them.

The batter should be runny, pour into the greased, and lined baking muffins cups filling up to 3/4 of them.

Take the Nutella reserved with a teaspoon of coffee, and carefully drop it on the top and the middle of the batter, it will sink a bit, repeat it until you finish with all the batter. I forgot to take the picture, but do it as instructed, but it`s optional.

Bake them for 15 minutes or until a took pick comes clean. 

Take the muffin pan out of the oven and let it cool for about 30 minutes on the cooling rack, or leave the muffins for about 15 minutes in the pan, and then take them out on the cooling rack.

Enjoy!

Notes: Leftovers can stay covered for one or two days on the counter, then into the airtight container for a week in the fridge, or they can be frozen.

I am not sure if it will work with the original Nutella that is selling in the markets, because it has other additives.

What is your best flourless muffin recipe? Can you tell us?

I want to see your creations! Follow me, tag, or pin the recipe when you do it.

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Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗