Cashini Mousse
Move over peanut butter, cashini shines in this dreamy mousse, and sinceeverything is better with chocolate, our hazelnut cacao spread takes this desert tothe next level of decadence.
1 cup Artisana Organics Raw Cashini
1 cup coconut cream
3 Tablespoons maple syrup
1 teaspoon vanilla
¼cup Artisana Organics Hazelnut Cacao Spread
- Chill your can of coconut crem in the fridge overnight
- Scoop out the solid coconut cream (making sure not to get any of theliquid) and whip
- Mix Cashini, maple syrup and vanilla
- Fold in the whipped coconut creamIn a separate bowl, mix the hazelnut cacao spread with a ½cup of the cashini mousse mixture
- Divide the cashini mousse into jars and top with a dollop of the hazelnut mousse mixture
- Chill for at least an hour
- Enjoy!
Strawberry Cacao Chocolates
Like a chocolate covered strawberry wrapped in luscious white chocolate. Just 4 ingredients to make these decadent treats
0.8oz bag dehydrated strawberries
1/4 cup Artisana Organics Cashew Cacao Spread
1/8 cup cacao butter
8oz white chocolate
- Pulse the dehydrated strawberries in a blender until they are a fine powder. Reserve 1/2 a teaspoon of the powder and place the rest in a bowl (it is the equivalent of about 6 Tablespoons)
- Melt the cacao butter. Reserve a 1/2 teaspoon of the melted cacao butter to mix with the 1/2 teaspoon strawberry powder for decorating the molds. Add the remaining melted cacao butter and the cashew cacao spread to the strawberry powder and mix until combined
- Mix the 1/2 teaspoon strawberry powder with the 1/2 teaspoon melted cacao butter and use this to paint a pattern inside your molds. Chill in the fridge for 10 minutes
- In a double boiler, melt 6oz white chocolate. Use a candy thermometer and once it is melted and around 110 degrees add in the remaining 2oz white chocolate and stir until the temperature drops to around low-mid 80 degrees.
- Fill your candy molds and allow them to sit for a few minutes to start to set and form the outer shell and then dump out the remaining chocolate. Alternatively you can find molds with inserts that allow you to fill the molds and set them with the inserts. Chill shells in the fridge for 10 minutes
- Put your strawberry cacao filling in a piping bag and pipe into the chilled chocolate molds. Chill in the fridge for 10 minutes
- Re-melt the white chocolate if needed back to the low-mid 80 degrees and pipe it onto the chilled chocolates to form the bottom. Smooth with a knife. Chill in the fridge for 10 minutes
- Un-mold and enjoy!
Almond Biscotti
Dip these sweet and nutty biscotti in your morning coffee or our hazelnut cacao spread for a perfectly decadent treat!
¼ cup Artisana Organics Almond Butter
¼ cup butter
½ cup sugar
1 teaspoon almond extract
2 Tablespoons milk
1 ¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt
Artisana Organics Hazelnut Cacao Spread for dipping
- Cream butter and sugar
- Mix in almond butter, almond extract and milk
- Sift together flour, baking powder and salt and mix into wet ingredients until it forms a smooth ball. Add more milk if it is too dry
- Shape dough into a rectangle about 3 inches by 5 inches, wrap in plastic wrap and chill for a few hours
- Preheat oven to 350 and line a baking sheet with parchment paper
- Place rectangle of dough on baking sheet and bake for 30 minutes
- Remove from oven and let cool 15 minutes
- Slice the dough into 1 inch slices, gently flip onto one side, and bake for 15 minutes
- Remove from oven and carefully flip biscotti onto the other side and cook for another 10 minutes
- Allow biscotti to cool before dipping into the hazelnut cacao and enjoying!
Raw Banana Cream Pies
Crust:
1/4 cup Artisana Organics Walnut Butter
3/4 cup oats
1/2 cup dates
Pinch of salt
Filling:
2 1/2 Tablespoons coconut oil
2 Tablespoons maple syrup
1 teaspoon lemon juice
1/4 cup Artisana Organics Cashew Butter
1 small very ripe banana
1/2 teaspoon vanilla
1 Tablespoon plant based milk
Pinch of salt
Date Caramel:
1/2 cup dates
1/4 cup hot water
1/8 cup maple syrup
1/4 cup plant based milk
1/4 teaspoon salt
Whipped Cream:
1/2 cup aquafaba (liquid from a can of chickpeas)
1/8 teaspoon cream of tartar
1/2 cup powdered sugar
2 teaspoons vanilla
1/4 teaspoon lemon juice
- Grease muffin tins with coconut oil
- Cut strips of parchment paper and place in an “X” in each muffin tin to help get the pies out after they’re finished
- Place 1 cup dates in a bowl, cover with boiling water, and let sit for at least 10 minutes
- For the crust, in a high speed blender or food processor, combine the walnut butter, oats, 1/2 cup of the dates and a pinch of salt and process until a smooth dough forms
- Press 1-2 Tablespoons of the dough into the muffin tins on top of the parchment paper. Dip your finger in water if the dough becomes too sticky
- For the filling, in a high speed blender, blend the coconut oil, maple syrup, lemon juice, cashew butter, banana, vanilla, milk and pinch of salt until smooth
- Pour the filling into the cups and place in the freezer overnight
- For the date caramel, in a high speed blender mix the other 1/2 cup of dates with the hot water, maple syrup, milk, and salt and process until smooth. Store in the refrigerator
- Immediately before serving, make the whipped cream by placing the aquafaba in a bowl with the cream of tartar and whisking with an electric mixer until medium peaks form. Add in the powdered sugar, vanilla and lemon juice and continue whisking until medium-stiff peaks form. This whole process can take some time so keep beating until you reach the consistency of whipped cream you prefer.
- Take the pies out of the freezer. Use the strips of parchment paper to release them from the tins. Serve immediately with whipped cream and date caramel. The pies will keep in the freezer and the date caramel will keep in the fridge, but the whipped cream needs to be used immediately or it starts to separate. Enjoy!
Salted Cashini and Jelly Cookies
Just like peanut butter and jelly in cookie form! And without peanuts, dairy and gluten, even more people can enjoy the delicious sweet and salty flavor of childhood!
1 ¼ cup Artisana Organics Cashini
½ cup maple syrup
½ cup coconut sugar
1 teaspoon vanilla
1 1/3 cup oat flour
1 teaspoon baking powder
Jam
Sea Salt
- Preheat oven to 350
- Cream cashini, coconut sugar and vanilla
- Stir in oat flour and baking powder
- Roll into Tablespoon sized balls
- Flatten balls, fill with about ¼ teaspoon jam (make sure not to overfill or you won’t be able to re-form the balls), pull up sides of dough to seal in jam and re-form into balls
- Place on parchment lined baking sheet 2-3 inches apart and top with sea salt
- Bake for 12-15 minutes until lightly browned
- Allow cookies to cool and enjoy!
Fudgesicles
Just in time for summer, enjoy these perfectly fudgy frozen treats!
2/3 cup Artisana Organics Cashew Cacao Spread
2/3 cup milk (I used Almond)
1/3 cup coconut cream
2 teaspoons maple syrup
1 teaspoon cacao powder
- Combine all ingredients until smooth
- Pour into popsicle molds
- Freeze until solid
- Enjoy!
Whip up these super easy, deliciously creamy and tart cheesecakes with the perfect blueberry topping for your next dinner party or to keep in the fridge for when you need a sweet treat!
Cheesecake:
1/3 cup Artisana Organics Cashew Butter
1/3 cup coconut cream, chilled in the fridge overnight and using just the solid at the top
1/3 cup lemon juice (about 2 large lemons)
Zest of 2 lemons
3 Tablespoons maple syrup
2 teaspoons Artisana Organics Coconut oil, softened
½ teaspoon vanilla
Pinch of turmeric (for color)
Pinch of salt
Blueberry Topping:
1 pint blueberries
1 Tablespoon water
2-3 Tablespoons coconut sugar, depending on how sweet your berries are
1 teaspoon maple syrup
½ teaspoon coriander
- For the blueberry topping, place blueberries and water in a saucepan over medium-low heat and heat until they start to release their juices and soften. Add coconut sugar, maple syrup and coriander and continue to cook until it looks like syrup. Cool to room temperature and then chill in the fridge
- For cheesecake, add all ingredients (cashew butter, coconut cream solids, lemon juice, lemon zest, maple syrup, coconut oil, vanilla, turmeric, and salt) in a high speed blender and blend until very smooth. Pour into jars and chill in fridge for a few hours until set.
- Top chilled cheesecake with cooled blueberry syrup and enjoy!
Lemon Blueberry Cheesecakes
Raw Peaches and Cream Cobbler
Juicy peaches, luscious cashew cream, and a sweet, nutty crumble makes the most perfect quick and easy summer desert
Cashew Cream:
3 Tablespoons Artisana Organics Cashew Butter
2 Tablespoons maple syrup
1 teaspoon vanilla
2 Tablespoons water
Crumble Topping:
3 Tablespoons Artisana Organics Pecan Butter
3 dates, pitted
2 Tablespoons oats
1/4 teaspoon vanilla
Pinch of cinnamon
- For cashew cream, mix cashew butter, maple syrup, vanilla and water
- For crumble topping, in a food processor mix pecan butter, dates, oats, vanilla and cinnamon
- Top sliced peaches with the cashew cream and crumble and enjoy!
Muhammara
Spice up your table with this delectably rich roasted red pepper and walnut dip made with Artisana’s luscious walnut butter and creamy tahini. Enjoy as an appetizer or snack with pita or layer into a wrap or sandwich for an extra zing of flavor!
16oz jar of roasted red peppers
1/4 cup Artisana Organics Walnut Butter
1 Tablespoon Artisana Organics Tahini
1 Tablespoon pomegranate molasses
1/4 cup bread crumbs
1/8 cup olive oil
1-2 cloves garlic, minced
2 teaspoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon paprika
Pinch of chili pepper, preferable Aleppo
Salt and pepper to taste (I used 1 teaspoon salt and 1/8 teaspoon pepper)
- Combine all ingredients in a high speed blender or food processor and mix until all incorporated. Taste, adjust seasons to your liking and enjoy!
Hamantaschen
A buttery, slightly nutty cookie filled with the most delicious hazelnut cacao and cashew cacao spreads!
Cookie:
6 Tablespoons butter
1/4 cup white sugar
1/4 cup powdered sugar
2 Tablespoons Artisana Organics Almond Butter
2 Tablespoons milk
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Filling:
Artisana Organics Hazelnut Cacao Spread
Artisana Organics Cashew Cacao Spread
- Cream butter and both sugars
- Mix in almond butter, milk, and vanilla and stir until combined
- Sift in flour, baking powder, and salt and stir until it forms a smooth dough ball
- Chill the dough while you pre-heat the oven to 350
- Roll chilled dough to 1/4 inch thick and use a round cookie cutter to cut out
- In the center of each round, place about a teaspoon of filling. Don’t overfill or the cookies will overflow
- Fold the bottom up and the sides in to form a triangle, leaving a window in the middle to show the filling. It’s important to overlap the seams in the corners (one flap under and one over) and to press the seams together so they are sealed up on the corners or the cookies may pop open while baking
- Bake for 10-15 minutes until slightly golden on the edges
- Allow the cookies to cool for a few minutes on the pan before transferring them to a rack to cool
- Enjoy!
Coconut Macadamia Bars
Decadent, chewy coconut macadamia filling on a crispy shortbread crust. Vegan, gluten, and white sugar free
Shortbread Crust:
2 cups almond flour
4 Tablespoons Artisana Organics Coconut Oil
6 Tablespoons maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
Filling:
2/3 cup Artisana Organics Macadamia Coconut Nut Butter Blend
1/4 cup Artisana Organics Coconut Oil
1/2 cup coconut sugar
2 Tablespoons maple syrup
1 cup cream of coconut
1 teaspoon vanilla
2 1/2 cups finely shredded coconut
1/2 cup almond flour
1/4 teaspoon salt
- Preheat oven to 350
- For the shortbread crust, mix the almond flour, coconut oil, maple syrup, vanilla and salt
- Grease a 9x13 pan and place a piece of parchment paper in the pan with the paper coming up over the edges to make it easier to get the bars out of the pan after baking
- Press shortbread crust into the bottom of the prepared pan. Pierce with a fork and bake for about 10 minutes until lightly golden
- Reduce oven to 325
- For the filling, mix the macadamia coconut nut butter, coconut oil, coconut sugar, maple syrup, cream of coconut, vanilla, and salt until combined. Fold in the shredded coconut and then mix in the almond flour
- Pour the filling into the pre-baked crust and sprinkle with shredded coconut (chocolate chips would also be delicious!)
- Bake at 325 for 40 minutes
- Allow bars to cool in pan
- Use a knife to loosen any edges touching the baking pan and then use the parchment to lift the bars out of the pan. Cut and enjoy!
Almond Pistachio Cake
A delightfully nutty Sicilian inspired cake made even more delicious with the decadent hazelnut cacao spread
1/4 cup butter
1/3 cup sugar
1/3 cup Artisana Organics Almond Butter
1/4 cup applesauce
4 Tablespoons milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt (decrease if butter and/or pistachios are salted)
3/4 cup ground pistachios (preferably raw)
1/2 cup almond flour
3/4 cup all purpose flour
Topping:
Artisana Organics Hazelnut Cacao Spread
- Preheat oven to 350 degrees
- Bring a pot of water to a boil, add whole, unshelled pistachios and boil for a few minutes. Place on a towel to cool and then rub with a kitchen towel to remove as much of the skin as possible. Either leave to dry out overnight or place in a 350 degree oven for about 5 minutes. Grind dried pistachios in a food processor or high speed blender until finely ground (don’t grind too much or it will start to make pistachio butter).
- Cream butter and sugar
- Add almond butter, applesauce, milk, almond and vanilla extracts and mix until combined
- Mix in almond flour, ground pistachios, baking powder and salt and then fold in all purpose flour just until combined
- Grease a bread pan, fill with the batter, and bake for about 45 minutes until a toothpick comes out clean
- Top cake with hazelnut cacao spread and enjoy!
Walnut Asparagus Tart
A rich and nutty spring tart with fresh asparagus, tomatoes and herbs from your garden
Spread:
3/4 cup Artisana Organics Walnut Butter
1 slice bread, soaked in milk and then squeezed out
1 clove garlic
Heaping 1/4 cup nutritional yeast
1/2 teaspoon lemon juice
3 Tablespoons olive oil
4 Tablespoons milk
A few sprigs of fresh thyme
Salt and pepper, to taste
Toppings:
A bunch of asparagus, tough ends trimmed
Fresh cherry tomatoes, quartered
Balsamic reduction/glaze
Fresh thyme
Salt and pepper, to taste
Puff pastry
- Preheat oven to 350
- In a high speed blender, combine walnut butter, soaked bread, garlic, nutritional yeast, lemon juice, olive oil, milk and thyme and blend until smooth. Add salt and pepper to taste.
- On puff pastry, spread walnut mixture and top with asparagus, tomatoes, a drizzle of balsamic reduction/glaze, and a pinch of salt, pepper and fresh thyme
- Bake for about 30 minutes until puff pastry is golden brown. Cut, serve and enjoy!
Cashini Buckeyes
Treat yourself using delicious, nutty cashini to make this new, healthy twist on buckeye candies
1 cup Artisana Organics Cashini
6 Tablespoons maple syrup
1 teaspoon Artisana Organics Coconut Oil
1 teaspoon vanilla
1/2 cup coconut flour
Chocolate chips
- Mix Cashini, maple syrup, coconut oil, vanilla and coconut flour. If the mixture is too sticky to roll into balls, add an addition 1 Tablespoon coconut flour
- Roll mixture into bite sized balls and place in freezer while melting chocolate
- Melt chocolate in a double boiler
- Use a toothpick to dip balls 3/4 of the way into melted chocolate
- Chill to set chocolate and enjoy!
Walnut Salad Dressing
1⁄4 cup Artisana Organics Walnut Butter 1⁄3 cup balsamic vinegar
1⁄4 cup olive oil
1 Tablespoon maple syrup 1 teaspoon Dijon mustard 1 clove garlic, minced
1 teaspoon salt
1⁄2 teaspoon pepper
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Add all dressing ingredients to blender and blend until smooth
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Enjoy on top of your favorite salad ingredients
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If you want an additional salad kick, before you start the salad dressing make quick pickled carrots:
Mix 1⁄4 cup rice wine vinegar, 1⁄4 cup hot water, 2 teaspoons sugar and a pinch of salt and marinate carrot ribbons (use a vegetable peeler to make the ribbons) for at least 30 minutes
Almond Strawberry Shortcake
Cake:
1/2 cup butter
1 cup sugar
9 Tablespoons Artisana Organics Almond Butter
2 teaspoons almond extract
3/4 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Strawberries:
1 pint strawberries
2 Tablespoons strawberry preserves
2 teaspoons water
Toppings:
Whipped Cream
Dehydrated strawberries, blended into a powder
- Preheat oven to 350
- Cream butter and sugar
- Combine in almond butter, almond extract, and milk
- Mix in flour, baking soda and salt until just combined
- Grease muffin tins and fill 3/4 full with batter
- Bake 20-25 minutes until toothpick comes out clean
- While cakes are cooling, mix strawberry preserves with water to make a syrup and combine with chopped strawberries
- Top cakes with marinated strawberries, whipped cream and a dusting of powdered dehydrated strawberries and enjoy!
Macadamia Coconut Pineapple Upside Down Pancakes
Why not have dessert for breakfast?! These pineapple upside down pancakes are divine, using the dreamy mac-coconut nut butter in the batter and taking it over the top with a drizzle of coconut butter maple syrup. Run to the kitchen and treat yourself now!
Ingredients:
1 ½ cups flour
3 teasp
oons baking powder
¼ teaspoon salt
¼ cup coconut sugar
1 ¾ cup milk
¼ cup Artisana Organics Mac-Coconut Nut Butter
1 Tablespoon Artisana Organics Coconut Oil, melted
1 teaspoon vanilla
Pineapple slices
Maraschino Cherries
Syrup:
¼ cup Artisana Organics Coconut Butter, melted
¼ cup maple syrup
- Mix flour, baking powder, salt, and coconut sugar
- Mix milk, mac-coconut nut butter, melted coconut oil, and vanilla
- Mix wet and dry ingredients until smooth
- Heat pan over medium heat
- Coat pan with a thin layer of coconut oil so pancakes don’t stick
- Pat pineapple slices and cherries dry
- Sprinkle coconut sugar on pineapple slice and place sugar side down in pan
- Place a cherry in the middle of the pineapple ring and pour pancake batter on top of the pineapple ring just until it starts to pour over the edges of the pineapple slice
- Cook for a few minutes until the edges are solid enough to slip a spatula under the pancake and flip. Sometimes using a second spatula to push the pancake onto the spatula is helpful
- Cook on the other side until browned and then flip back over so the pineapple is facing down to make sure the center is cooked through and the pineapple is browned
- For syrup, mix melted coconut butter and maple syrup
Top pancakes with syrup and enjoy!
Chocolate Cashini Crispy Bars
Jazz up your lunchbox with this twist on the classic rice crispy bar!
3 cups rice crispy cereal (use chocolate crispy cereal for a sweeter dessert bar)
2/3 cup Artisana Organics Cashini
2 Tablespoons Artisana
Organics Coconut Oil
1/3 cup maple syrup
1/3 cup chocolate chips
Line a 9x13 pan with parchment paper
Combine cashini, coconut oil, maple syrup and chocolate chips in a saucepan over medium heat, stirring constantly, until chocolate is melted and all ingredients combined
Take pan off heat and add in cereal
Spoon mixture into the lined pan
Allow to cool (you can put it in the fridge to speed up cooling)
Slice and enjoy!
Baba Ganoush
1 eggplant
2 Tablespoons Artisana Organics Tahini
Juice from half a lemon
¼ clove of garlic, minced (If you like more of a spicy, garlicky toum type spread, use up to a whole clove of garlic)
Salt and pepper to taste
Garnish:
Olive Oil
Sumac
Parsley
Mint
- Pierce eggplant all over with a fork and broil for an hour, turning a few times throughout cooking. Or for a smokier dip, charbroil the eggplant over an open flame until the skin chars and the eggplant is very soft
- Let the eggplant cool and then peel it and squeeze out as much water as you can—either by hand or allow it to drain in a colander for 30-60 minutes
- For a chunkier dip, smash the eggplant flesh with a fork and then combine with the tahini, lemon juice, garlic, salt and pepper. For a smooth dip, combine all of the ingredients in a blender and blend until smooth
- Garnish with a sprinkle of sumac, a drizzle of olive oil, and chopped parsley and mint
Vegan Milky Way
Treat yourself with this decadent ooey, gooey (yet healthier!) copycat of a childhood favorite chocolate bar!
Nougat:
2 cups almond flour
1/3 cup Artisana Organics Cashew Butter
1/3 cup maple syrup
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon Artisana Organics Coconut Oil
Caramel:
1 ½ cups dates
2 Tablespoons Artisana Organics Cashew Butter
2 Tablespoons milk
1 teaspoon Artisana Organics Coconut Oil
1 teaspoon vanilla
½ teaspoon salt
3 Tablespoons almond flour
!2oz chocolate
- Nougat Layer: Mix almond flour, cashew butter, maple syrup, vanilla, salt and coconut oil and press into a parchment lined pan until you have a ½ inch layer (if you are using a larger pan, only use part of the pan to get the filling to ½ inch thick).
- Caramel Layer: Soak dates in hot water for 10 minutes. Combine dates, cashew butter, milk, coconut oil, vanilla and salt in a high speed blender or food processor. Stir almond flour into the caramel mixture and then spread over the nougat layer.
- Freeze for an hour
- Remove from freezer and cut into bars while preparing chocolate
- Melt 2/3 chocolate over a double boiler. Once it is melted, stir in the remaining 1/3 chocolate until melted. Dip bars in chocolate and use forks to remove and tap off excess chocolate. Allow chocolate to harden (if you room is too warm and chocolate isn’t hardening, place chocolates in the fridge for 5-10minutes).
- Enjoy!
Pecan Mocha Smoothie
Up your morning coffee routine with this rich and filling smoothie using the deliciously sweet and nutty pecan butter!
1 cup cold coffee
1 large frozen banana
2 Tablespoons Artisana Organics Pecan Butter
½ cup milk
2 dates
2 teaspoons cacao
Pinch of cinnamon
Pinch of cardamom
Pinch of sea salt
Cacao nibs
- Blend coffee, banana, pecan butter, milk, dates, cacao, cinnamon, cardamom, and salt until smooth
- Pour into a glass, top with cacao nibs, and enjoy!
Walnut Pesto
Use your bounty of garden fresh basil mixed with the most delicious walnut butter to make this delightful vegan pesto for an easy summer dinner
Pesto:
2 cups basil
1/4 cup Artisana Organics Walnut Butter
1/4 cup nutritional yeast
1-2 cloves garlic
1/4 cup olive oil
Pinch of red pepper flakes
A squeeze of lemon juice
Salt and Pepper to taste
Pasta:
16oz pasta of choice
Reserved 1/2 cup pasta water
Olives
Sun dried tomatoes
Almond Parmesan
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In a high speed blender, mix basil, walnut butter, nutritional yeast, garlic, olive oil, red pepper flakes, a squeeze of lemon juice and blend until smooth. Season with salt and pepper
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Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water
-
Mix pasta, pesto and the reserved pasta water and heat gently until
combined
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Add in olives and sun dried tomatoes
-
Top with a sprinkle of almond Parmesan and enjoy!
Baci Chocolates
Treat your sweetheart to an easy vegan version of these traditional Italian love chocolates
1 cup hazelnuts
1/2 cup Artisana Hazelnut Cacao spread
1/3 cup chocolate chips
1 Tablespoon cacao or cocoa powder
1 cup chocolate chips
- Roast the hazelnuts in a 350 oven for about 10 minutes
- Allow the hazelnuts to cool and then rub them between a kitchen towel or your hands to remove as much of the skin as possible
- Save 20-25 whole hazelnuts
- Use a high speed blender or food processor to grind the hazelnuts into a fine crumb. Be sure not to blend them too long or you’ll start to make hazelnut butter
- Melt the 1/3 cup chocolate over a double boiler
- In a bowl, combine the hazelnut crumbs with the melted chocolate, the hazelnut cacao spread, and the cacao/cocoa powder and mix until it forms a ball
- Allow the mixture to cool. You can also chill it in the fridge
- Roll the mixture into balls. Top each ball with a whole roasted hazelnut
- Melt the remaining cup of chocolate chips over a double boiler. Dip each ball into the chocolate one by one using a fork to tap off the excess chocolate
- Place the chocolates in the freezer to set up
- Write love notes on strips of paper and wrap the chocolate and note in a small piece of foil. Enjoy with your valentine