"Made some easy salted hazelnut butter cups, because I might just love hazelnut butter more than peanut butter And sea salt. And chocolate. no more needed."
Salted Hazelnut Butter Cups
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Hazelnut butter
3 1/2 cups hazelnuts
Pinch of sea salt
**Note: This makes a big batch of hazelnut butter, but the rest will come in handy for breakfasts and snacking.
Roast the hazelnuts 10-15 minutes in the oven at 375F until golden brown and the skins start to crack. Allow the nuts to cool slightly, before rubbing the nuts against each other either with your hands or in a clean kitchen towel, to remove as much of the skins as possible. It doesn't need to be perfect by any means.
Transfer the nuts, with the skins left behind, to a food processor and process until you have a creamy and smooth hazelnut butter. Add the sea salt at the end.
Salted Hazelnut Butter Cups
Makes: 12 regular sized muffin/cupcake forms
2/3 cup hazelnut butter (see above)
2-3 tablespoons maple syrup
Vanilla powder (optional)
Sea salt flakes
2 1/3 cups good dark chocolate, chopped & melted
Make the filling; Mix the hazelnut butter, maple syrup, vanilla powder and a good dash of sea salt. Melt the chocolate.
Add a thin'ish layer of the melted chocolate to the bottom of each form. Freeze or refrigerate until firm. Form small patties/discs with the filling and place one in each form. The filing shouldn't touch the sides of the form. Use the remaining chocolate to cover and seal the cups. Tap the cups a couple of times on the kitchen table to even out and smooth the surfaces.
Put in the refrigerator until the top has set but is still sticky, sprinkle with sea salt and allow to set completely in the refrigerator.