These mini no bake nutella bites are the best, plus they are made with only real wholefood ingredients and packed full of deliciousness!
I have been meaning to share this recipe for ages now!
Ever since I started making mini raw desserts (like my raw caramel slice bites, raw chocolate raspberry slice bites and my raw mini lime cheesecakes), I knew that I had to make a mini version of my raw Nutella slice.
These mini Nutella bites are made up of three layers - the base layer consists of only macadamias and medjool dates, the Nutella layer consists of hazelnuts, raw cacao powder, coconut cream, maple syrup and vanilla extract and the chocolate layer on top which consists of coconut oil, raw cacao powder and maple syrup.
As per most of my other raw desserts, these Nutella bites are gluten, dairy and refined sugar free.
- I highly recommend using a silicone mini muffin tray, it will make the process a whole lot easier.
- If you can find hazelnuts with the skin removed, then I highly recommend that you use them. It will save you a bunch of time.
- 1/2 cup macadamias
- 6 medjool dates
- 175 grams (2.64 oz) raw hazelnuts (preferably hazelnuts with the skins removed, to save you some time)
- 1/2 cup coconut cream (canned)
- 3 tablespoons raw cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 2 tablespoons pure maple syrup or rice malt syrup
- 1/3 cup raw cacao powder
- Preheat oven. Preheat oven to 180 C | 360 F and line a baking tray with baking paper.
- Make base layer. Add the ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
- Toast hazelnuts. Place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove.
- Skin the hazelnuts. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible. Don’t stress if you cant get all the skin off. This step can be skipped if you buy hazelnuts without the skin on.
- Make nutella layer. Place the hazelnuts into a high-speed blender and process until they form a smooth paste. Add all the other ingredients and process until combined and smooth. Spoon the mixture evenly onto the bases and place back into the freezer for at least 30 minutes to set.
- Make chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Spoon the chocolate on top of the nutella layer and place back into the freezer and let it set completely, approximately 2 hours.
- Storing them. Thaw slightly before removing them from the mini muffin pan. Store in a airtight container in the freezer and remove a few minutes before serving.
- I highly recommend buying hazelnuts with the skin off to save you time.
- I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.
- Cook time does not include the time it takes for them to freeze — approximately 2-3 hours, depending on the temperature of your freezer.
Amount Per Serving: Calories: 162Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 2g