Those who know me well, know I am particularly fond of almost anything chocolate-hazelnut. Every time I go back to France, I have to hunt down some Rocher Suchard. I have introduced every one of my kids to this delicacy. I believe in a well-rounded education.
I have enjoyed these Rocher since I was a little girl. My elderly babysitter (whom I called Auntie), and I would eat them together and what a treat! Savoring one never fails to bring back fond memories.
Some things you never outgrow.
Needless to say, I am in love with these grain free hazelnut chocolate bites. They are definitely at the top of my permanent “treat list”. Likewise, my hubby announced that these chocolate delights were now his second favorite dessert after my gluten free chocolate chip cookies. That’s quite a compliment coming from a die-hard cookie-lover.
These grain free chocolate mini cakes are also sugar free and can be made dairy free as well. As if this wasn’t enough, they are also full of beneficial fats — namely, coconut oil and avocado!
I would like to think they are truly guilt free. Moreover, they are pretty easy to make and not too time-consuming.
Notes and Tips
The ganache topping can be made dairy free. I like to whip mine, so I prefer to use raw heavy cream. For a dairy free option, I would use cashew cream; though this is just a personal preference and not a fast rule.
If you must be dairy free and would still like to whip the ganache, your best bet is full fat coconut milk (the solid from the top of the can only).
For a low carb version, I would use pure monk fruit. I plan on making these grain free hazelnut chocolate bites again with monk fruit and see how they turn out. I will be sure to report back after my experiment.
I used hazelnut meal. You can purchase it at select grocery stores or online. You can also make your own. It’s not as cheap as almond meal and I seldom use it for this reason.
Before using the hazelnut meal, make sure there are no clumps.
I keep any unused hazelnut meal in an airtight container in the freezer.
Grain Free Hazelnut Chocolate Bites
Preheat your oven to 350 degrees Fahrenheit.
Place your chocolate chips in a double boiler on the stovetop, set on medium to high heat. Leave the pan on the stove until the chocolate chips are melted. You will need to mix them on occasion to ensure that no chocolate pieces remain.
Remove the double boiler from the stovetop and turn it off. Set aside.
Add the eggs, one at a time, and combine well after each addition.
Slowly pour the melted chocolate and again mix thoroughly to combine.
Grease a mini cheesecake pan.
Slowly pour some batter into each hole to about two-thirds full.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes before trying to unmold the mini cakes.
Makes about a dozen.
Grain Free Hazelnut Chocolate Bites: Ganache
Place a double boiler on the stovetop set on medium to high heat. Place the chocolate chips into the broiler.
Add the heavy cream – or dairy free option. Mix with a whisk until the chocolate chips are fully melted.
Remove the pan from the stovetop and turn the burner off.
Add the vanilla and rum extracts.
When totally cooled, frost each mini hazelnut cake.
WHIPPED GANACHE: when the ganache has cooled completely. Whip it with a hand mixer or a stand mixer. You can then pipe it on top of each mini cake.
Grain Free Hazelnut Chocolate Bites: Nutritional Information
This information is based on a yield of twelve mini cakes topped with ganache (made with heavy cream) and Lily’s baking chips (which are made with erythritol).
Calories 139, Fat 15.6 grams, Saturated Fat 7.6 grams, Cholesterol 51 milligrams, Sodium 19 milligrams, Carbs 5.7 grams, Fiber 2.5 grams, Sugars .5 grams, Protein 3.7 grams.
One serving is equal to 5 Weight Watchers Point Plus
Net Carbs: 3.2 grams
If you follow the Trim Healthy Mama plan, this is an S recipe.