Almond and Hazelnut chocolate rounds

Nuts are extremely beneficial to our health. Despite some peoples belief that because they contain fat, that we need to avoid them for weight loss. In fact, nuts can help with weight loss. They contain protein and fat which keeps us fuller for longer. They are a great option for a snack. Nuts contain good fats such as mono-unsaturated and poly-unsaturated fats which are beneficial to our heart health. They can be helpful in reducing cholesterol.


These babies are high in mono-unsaturated fats and can help lower LDL cholesterol. Almonds can be helpful for Diabetes as they can reduce elevated blood sugar after meals. Almonds with the skins are best as they contain antioxidants which can help with oxidative stress in the body. They are high in vitamins E and B2, as well as minerals biotin, magnesium, manganese, copper, phosphorus and they also contain fiber. The manganese and copper in almonds are co-factors for an enzyme called superoxide dismutase. This enzyme disarms free radicals in the body and as a result, protects our energy production.


These nuts also contain high levels of mono-unsaturated fats. They also contain plant sterols which have been seen to improve elevated cholesterol levels. Hazelnuts are excellent sources of fiber, manganese, vitamin E, copper and magnesium. Magnesium is responsible for over 300 functions of the body and can be extremely helpful for symptoms such as; cramps, twitches, constipation and sleep disturbances - to name a few.

For the chocolate rounds you need:

- A mould

- 2 cups of grated cacao butter

- ½ cup of cacao powder + 1 tbsp. extra

- ¼ cup coconut sugar

- 2 ½ tbsp. coconut oil

- Almonds and hazelnuts

- 3 tbsp. almond butter


- Put 2 cup of grated cacao butter in a saucepan and turn temperature to low. As the butter melts, add 1/2 cup of cacao powder, 1/4 cup of coconut sugar and 2 tbsp. coconut oil. Stir until the sugar has melted.

- Put an almond or hazelnut in to each of the round moulds.

- Pour chocolate mixture from saucepan in to each of the round moulds on top of the nuts.

- Put both sides of the moulds in the freezer to set - Around 20 minutes.

- In a bowl mix 3 tbsp. almond butter, 1/2 tbsp. melted coconut oil and 1 tbsp. cacao powder.

- Pull out the moulds from the freezer and push out the halves on to a chopping board.

- Using a knife, spread the almond butter mixture on each of the halves.

- Stick two halves together and put back in the mould.

Once you have stuck all halves to another half, put the mould back in the freezer to set - 30 minutes - 1 hour.

- Pull the rounds out of the freezer and push each one out of the mould to your desired container. Store in the fridge.


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