Hazelnut & banana clusters
There are two equally wonderful ways of enjoying these nutritious bites. One is to enjoy them the moment they are made, the other one is to keep the whole batch in the freezer reaching out for them whenever you need a small something.
Surprisingly, the frozen version makes an incredibly convincing and moreish dessert, very similar in taste to Italian hazelnut Nocciola ice cream.
They’re very modest on sugar and big on flavour, which means there is every reason to give them a go. Hope you enjoy!
Huge thanks to Nutritional Therapist, Olga Bonde for this delicious recipe.
INGREDIENTS
200g toasted hazelnuts
100g dark 85% chocolate
1 tsp of coconut oil
5tbsp smooth peanut or cashew butter
1 ripe banana, sliced in 0.5cm discs
1 tsp of raw cacao powder
A small pinch of salt and a very generous one of Ceylon cinnamon
DIRECTIONS
To toast your hazelnuts, spread them on a baking tray and put in a 160C warm oven for 20 mins, occasionally stirring. You only want them lightly toasted to intensify the taste. When ready – take them out and cool down to room temperature.
Break the chocolate into small pieces and melt in a glass bowl either over a pot of slowly simmering water or in a microwave, stirring every 20-30 seconds.
Mix everything well. Once the chocolate is fully melted, stir in the coconut oil and hazelnuts.
Line a baking tray(that would fit into your fridge) with parchment paper. Form little chocolate clusters(7-8 nuts in each) using a tablespoon.
Refrigerate straight away for 2-3 hours till fully set.
Once clusters are set, take them out, top up each with half a teaspoon of nut butter, a slice of banana, a tiny pinch of salt.
Arrange on a plate and generously dust with cacao and cinnamon.
Enjoy right away or freeze and reach out as needed.