Vegan Chocolate Hazelnut Custard with Hazelnut Florentine Cups


Vegan Chocolate Hazelnut Custard Ingredients

  • ½ cup Justin's chocolate hazelnut spread
  • 2 cups unsweetened coconut milk
  • 1/8 cup heaping cocoa powder
  • ¼ cup heaping organic cane sugar
  • ¼ cup powdered sugar
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ½ tsp. hazelnut extract
  • ½ cup coconut milk, canned
  • 3 ½ tbsp. corn starch

Hazelnut Florentine Cups Ingredients

  • 1 ¾ cups hazelnut (sliced and blanched)
  • 3 tbsp. gluten free flour
  • ½ tsp. salt
  • ½ cup sugar
  • ¼ cup non-dairy butter
  • 2 tbsp. honey
  • 2 tbsp. coconut milk mostly the cream from the top
  • 1 tsp. vanilla extract

Vegan Chocolate Hazelnut Custard Directions

  • Mix corn starch and ½ cup coconut milk. Set aside.
  • Blend the rest of the ingredients in a blender till smooth.
  • Place blended mixture in a sauce pan and heat over medium heat until hot.
  • Whisk in cornstarch coconut milk mixture. Continue heating and stirring constantly, bring to a simmer and immediately remove from heat.
  • Scoop 2 ounces into each Hazelnut Florentine Cup. Cool.

Hazelnut Florentine Cups Directions

  • Preheat oven to 275F and line a large baking sheet with silpat. Spray or grease backside of a muffin tin or other appropriate sized cups.
  • Finely chop hazelnuts and place in a large mixing bowl. Stir in the rest of the dry ingredients (flour, salt, sugar).
  • In a small pot, add non-dairy butter, honey, coconut milk. Combine over medium-heat until boiling. Remove from heat immediately.
  • Add to dry ingredients and mix thoroughly. Set aside to cool for about 15 minutes.
  • Using a ¾ oz. cookie scoop place one level scoop onto baking sheet, giving three-inches of space between each cookie.
  • Bake 20 min. rotating half way through until golden brown. Working quickly, use a spatula to lift cookie off silpat onto top of each muffin tin, using gloved hands to shape to mold as needed. Repeat with all cookies.
  • Allow to cool for 20 minutes or until bowl has set.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 222/23g/1g/14g/27g