Dark chocolate hazelnut cups with goji berries

Dark chocolate hazelnut cups with goji berries

By
From
The Pip & Nut Butter Cookbook
Makes
18
Photographer
Adrian Lawrence

Hold these nut butter cups under your chin and if your neck lights up brown then it’s empirical proof that you like nut butter. No, wait. That’s the flower. Maybe just stick to eating them.

Ingredients

Quantity Ingredient

For the chocolate cases

Quantity Ingredient
325g dark chocolate, at least 80% cocoa solids, broken into pieces
1 tablespoon coconut oil

For the filling

Quantity Ingredient
4 tablespoons goji berries, chopped into smallish pieces
200g hazelnut butter

Method

  1. Make the chocolate cases following the method, using half the melted chocolate. Refrigerate until hard.
  2. Stir three-quarters of the chopped goji berries into the hazelnut butter and put a blob into each paper case. Cover with the remaining melted chocolate (warming it to melt again if necessary), sprinkle the remaining goji berries on top and refrigerate again to set.
  3. Keep the cups refrigerated in an airtight container for up to 1 week.
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