Pecan & Hazelnut Cups
These pecan & hazelnut cups contain just 6 simple ingredients. They are fantastic if you are looking for something which is made with good-for-you ingredients, but still tastes like an indulgent treat. They will last for about a week in the fridge so are a great one to make at the beginning of the week for easy, healthy snacks.
Ingredients
- 1½ cups medjool dates (200g)
- ½ cup almond or peanut butter (120g)
- 3 tbsp date syrup
- 1 cup hazelnuts (140g)
- 1 cup pecans (115g)
- 1 cup buckwheat flakes (100g)
- Pinch sea salt optional
Instructions
- Pit the dates and add to a food processor with the almond butter and date syrup. Blend until it forms a sticky ball. It should be really soft and sticky but if it doesn’t seem sticky enough then add 1-2 tbsp of water and blend again.
- Add the nuts and buckwheat and pulse to combine. You want the nuts to be broken down a bit but not fully crushed.
- Separate into 12 balls and press down into a cupcake tray or cases. Top each one with an extra pecan half. Refrigerate to harden (you can eat straight away but I think they are nicer a bit harder).
Notes
- If preferred, this recipe can also make 24 small energy balls.
- Store in the fridge to keep them nice and hard and they will last for about a week.
- I like to toast my buckwheat flakes for 10 mins in the oven before using but this is optional. They are fine to eat raw but if you would prefer a nuttier taste then toasting them adds to this flavour.
- If you don’t have buckwheat flakes you can easily sub for oats.
- I use large soft medjool for the recipe. If your dates are harder then try soaking in boiling water for 20 minutes and draining before using.
Nutrition
Calories: 297kcalCarbohydrates: 29gProtein: 6.5gFat: 18.3gSaturated Fat: 1.6gFiber: 3.7g
Tried this recipe?Let us know how it was!