March 03, 2017 | Makes 16
- 1 & 1/4 Cups of Hazelnut Butter (330g) OR 2 & 2/3 Cups of Hazelnuts (400g)
- 1 Cup of Maple Syrup (250ml)
- 2 Eggs
- 1 Teaspoon of Vanilla Essence
- 1 Teaspoon of Baking Powder
- 1/2 Cup of Cacao Powder (50g)
- Optional: Large Handful of Hazelnuts
These are insane. They’re bowl lickingly irresistible and so perfectly chewy with a rich hazelnut flavour that makes it impossible to stop at one. All of the hazelnuts make them a little expensive, but worth every penny. If you can find hazelnut butter their really quick and if not just have a little patience while you make your own.
Preheat the oven to 180’C. If you’re making your own hazelnut butter, add 400g of the hazelnuts to a roasting tray and roast at 180’C for 8-10 minutes until golden. Add the roasted nuts to your food processor and blend on high until you have runny hazelnut butter (this will take between 5 and 15 minutes depending on your machine).
Combine the hazelnut butter and maple syrup in a large bowl.
Add in the eggs and vanillla and mix until combined.
Add in the cacao powder and baking powder and mix thoroughly. If you want some extra hazelnuts for crunch, roughly chop them and stir them into the mixture.
Line a baking tin with parchment paper and pour in the thick mixture.
Bake at 180’C for about 30 minutes depending on how you like them. I like mine fudgey and sticky so I take mine out at about 28 minutes. Leave them to cool for about 15 minutes before slicing.