Raw Nutella & Pecan Squares
Difficulty : Super easy
Preparation time:
20m
Cooking time:
5m
This homemade nutella is SO yum and is free from refined sugar and palm oil, so it is much better than the shop bought version. Layered on top of the pecan base these squares are such a winner!!
These treats are calorie dense and filling so I like to cut them into small squares. This recipe makes about 30. They will last for up to 2 weeks in the fridge.
Ingredients
For 1 Batch(es) (
)
Recipe
- 160 grams Non soaked pitted dates
- 55 grams Desiccated Coconut
- 200 grams Roasted Skinless Hazelnuts
- 3 tablespoon(s) Raw 100% cacao powder
- 100 grams Pecan Nuts
- 25 grams Ground almonds
- Sea Salt
- 1 tablespoon(s) Coconut Oil
- 50 mL Low Fat Milk
- 4 tablespoon(s) Maple Syrup
- 1 teaspoon(s) Vanilla extract
Nutritional Facts (per serving)
- Kcal: 127 kcal
- Sugars (g): 3.5g
- Carbs: 6.5g
- Fat: 10.9g
- Saturated fat (g): 3.3g
- Proteins: 2.3g
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Directions
- To make the pecan base - Blitz the pecan nuts with ground almonds, desiccated coconut, salt, coconut oil, and dates (non-soaked) in a food processor until well combined.
- Grease and line a 20cm baking tray and pour the pecan base into it. Spread it evenly in the tin to create a thick base. Place in the freezer to harden while you make the topping.
- To make the homemade Nutella topping- place the roasted skinless hazelnuts in a food processor and process until it forms a nut butter (4-5 minutes) then add in raw cacao, milk, maple syrup and vanilla extract and process until smooth with no lumps.
- Remove the baking tray from the freezer and pour the Nutella like mixture over the top. Decorate with chopped hazelnuts and cacao nibs. Place in the freezer for half an hour then cut them into squares and store in the fridge.
