9 years ago

Peppernut Chocolate Hazelnut Macaroons
[Vegan]

Author Bio

The Tortilla Channel is all about nutritious and delicious tortilla-inspired recipes and more. Mireille has... Read More

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Vegan Peppernut Chocolate Hazelnut Macaroons

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Peppernut Homemade Chocolate Hazelnut Macaroons [Vegan]

Dairy Free

Do you want to know how you can make nutty hazelnut vegan Nutella? With just 4 ingredients? All natural and organic? Lets get started!

Ingredients You Need for Peppernut Chocolate Hazelnut Macaroons [Vegan]

2 cups self raising flour
1/2 cup cold vegan butter
1/2 cup of maple syrup
2 teaspoon cardamom
2 teaspoon cinnamon
1 teaspoon grounded cloves
A pinch of salt
1 teaspoon nutmeg
1 teaspoon ginger powder
Homemade chocolate hazelnut spread

For the Chocolate Hazelnut Spread:

2 and 1/2 cups of hazelnuts
1 cup pure chocolate (or more if you like a more chocolate flavored hazelnut butter)
1 and 1/2 teaspoon vanilla extract
1/4 teaspoon of salt

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How to Prepare Peppernut Chocolate Hazelnut Macaroons [Vegan]

Put 2 cups of self-raising flower in a bowl.
Add the spices.
Add maple syrup.
Now add 1/2 cup of cold butter. Knead into a cookie dough ball with cold hands and let it rest in the fridge for at least 1 hour.
Cut the cookie dough into four equal pieces
Roll into a cigar shape of about 1-inch thick
Then cut into 1-inch pieces
Roll each piece into a ball
Put on a baking tray and leave some room between each peppernut
Bake in a pre heated oven at 350℉ and bake for about 20 minutes
Let them cool so they can get crunchy before you put some homemade Nutella between two peppernuts and create a peppernut macaron

For the Chocolate Hazelnut Spread:

Pre heat the oven at 400 ℉ and bake the hazelnuts between 12-15 minutes.
If you have skin on the hazelnuts remove then by rubbing them with a paper towel.
Add the hazelnuts to a food processor and let it for 6 minutes.
Heat the chocolate au bain-marie until completely dissolved. Take pan of the heat and set aside the bowl on top of the pan
Add the melted chocolate, vanilla extract and salt to the hazelnut paste. Run food processor for another 6 minutes. Optional: add a scoop of vegan protein powder.
Spoon the hazelnut paste into a glass jar. Let is cool before putting the lid on.
Store outside the refrigerator in a dark cupboard.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.