nuts

Healthy Coconut Cream Dark Chocolate Cups 

Healthy Coconut Cream Dark Chocolate Cups Recipe:

Ingredients:

2 cups Lindt dark chocolate couveture, melted + tempered, 70% + 56%)

1 cup coconut cream (thick)

1 tblsp maple syrup

1/2 tsp ground vanilla bean 

Fleur de sel 

Coconut chips
Directions:

Melt chocolate and set aside.

Mix coconut cream, maple syrup + vanilla- refrigerate.

Line 12 cupcake tins with liners and scoop 1 tblsp of melted chocolate, bringing up the sides to cover most of the liner.  

Refrigerate or cool until set.

Scoop 1- 2 tsp of coconut cream mixture into chocolate lined cup and tap gently. 

Let chill for 5 minutes and then pour melted chocolate over top and working quickly to spread it evenly over the coconut cream to set. 

Sprinkle with fleur de sel and top with dried coconut chips. Chill until firm. 

Enjoy!

Hazelnut Mylk Recipe (vegan, gluten free)

Good Morning and Happy Friday!

I just made another batch of delicious Hazelnut Mylk…this must be my second batch this week, it’s THAT good,  I’m so addicted!😋

Another wonderful alternative to dairy milk, this tastes amazing on its own or in your favourite hot beverage.  My son loves this milk for his hot chocolates and I’m enjoying it with my coffee.  My husband loves an ice cold glass, it’s very refreshing!

See my recipe below if you’re interested in making your own. I’d love to hear from you, tag your creations with #hautesucre, I’d love to see them! 🙂

Recipe for Hazelnut Mylk.

(Makes approximately 3 cups)

1 cup hazelnuts, soaked for 1 hr and drained

3 cups of filtered water

3 tblsp maple syrup

Pinch of vanilla bean

Pinch of fleur de sel

Method:

Add all of the ingredients to a high speed blender and process until smooth.

Pass through a nut milk bag or ultra fine sieve and strain as much liquid as possible.

Reserve the ground nuts for another use  (such as my pumpkin pie with hazelnut Crust!)

Transfer to a glass bottle, will keep for a few days, refrigerated. Best served ice cold, enjoy!