How To make Hazelnut Butter Balls

Almond Hazelnut Balls

Almond Hazelnut Balls recipe by Everyday Vegan Food

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3 Healthy Nut Butter/Spreads Recipes: Peanut butter, Nutella, Coconut butter |Homemade |Vegan

3 Healthy Nut Butter/Spreads Recipes

WARNING: These delicious spreads may be addictive ;)

Peanut butter, Nutella and Coconut butter are so simple to make with just a few ingredients. Perfect to add on desserts and snacks. I hope you will try them out because you will be surprised by their genuine and exquisite taste.

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#healthyspreads #nutella #peanutbutter #coconutbutter #homemadebutters #coconutbutter #howtomakecoconutbutter #vegan

Homemade Nutella/Nocilla Recipe for Kids |Tiffin Box| How to make Nutella| Chocolate Hazelnut Spread

Hello viewers!
Today's recipe is homemade Nutella made with just 6 simple ingredients. This nutella recipe is easy to make, nuttier and tastes 1000 times better than store-bought nutella!
If you try this recipe, let us know how it goes! Leave a comment and rate it.

Ingredients:
Hazelnuts - 1 cup
if you don't get this hazelnut u can also use almonds/peanuts.
Cocoa Powder - 1/4 cup
You can also use melted chocolate
Powder sugar - 1/3 to 1/2 cup
Oil - 1 tblsp
Vanilla essence - 1/2 tsp
Salt - 1/8 tsp

Homemade Peanut Butter Recipe ????????

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Chocolate Peanut Butter Balls Recipe - Laura Vitale - Laura in the Kitchen Episode 905

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Deliciously Ella - Cacao & Almond Energy Balls

Here's a super simple way to make my Cacao & Almond Energy Balls at home. I wanted them to be as simple as possible so there are only six ingredients. This is the recipe that started it all so I'm so happy to share it with you!!

Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)

Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.

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More Vegan Dessert Recipes:
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)

Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.

Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.