Roasted hazelnut and coffee chocolate cups

Roasted hazelnut and coffee chocolate cupsEnjoy this healthy and delicious recipe from Janella Purcell’s latest cookbook, Janella’s Super Natural Foods.

Makes about 12 cups


  • 125ml (1/2 cup) coconut oil, warmed
  • 80g (3/4 cup) raw cacao powder
  • 90g (1/2 cup) syrup sweetener
  • Pinch of unrefined salt
  • 1-1/2 tablespoons espresso coffee
  • 2 tablespoons toasted and roughly chopped hazelnuts, extra to serve  


  1. Beat all the ingredients together until combined.  
  2. Put 12 tiny patty cases in a muffin tray and fill with the chocolate mixture.  
  3. Garnish with extra nuts, if using.  
  4. Place in the freezer for about 10 minutes to set.

Store them in the freezer for up to 2 months.

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