I couldn't help but notice that today was international Nutella day! It inspired me to create this quick and easy recipe so that anyone can enjoy the same great chocolate hazelnut flavour with added health benefits! This recipe is refined sugar free, you won't find wheat, dairy or gluten, and it is packed full of good quality fats, vitamins and minerals. 

What you'll need for the tart bases

  • 100 grams almond meal
  • 50 grams finely shredded coconut 
  • 60 grams Nature's Way Coconut Oil or Organic Butter
  • 1 tablespoon maple syrup, honey or coconut nectar
  • 1 teaspoon Nature's Way Maca Powder
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon vanilla beans

What you'll need for the nut-hell-yeah

  • 100 grams hazelnut butter (or anyone nut butter you may have on hand)
  • 100 grams coconut butter (if you don't have this, simply double the nut butter quantity)
  • 50 grams Nature's Way Raw cacao
  • 1 tablespoon maple syrup, honey or coconut nectar

How to make it all come together

  1. Get started by preheating your oven to 180 degrees and lightly greasing your muffin trays with a little coconut oil or butter. 
  2. For your tart base, simply combine all of the listed tart base ingredients and combine well in a large mixing bowl until a slightly sticky crumb comes together. It should only just hold together when pressed with your fingers
  3. Press your mixture into the muffin tray covering the bases evenly and pressing it up into the sides.
  4. Bake in the oven for 10-12 minutes or until golden brown and firm. Once cooked, carefully remove from the tray and set aside to cool slightly on a wire rack.
  5. Whilst the bases cool down, in a bowl, stir together your nut butter, coconut flesh butter, raw cacao and natural sweetener until well combined and beautiful smooth consistency. 
  6. Spoon your desired amount of nut-hell-yeah into your tart bases and enjoy.

I know you will LOVE this recipe guys. For more information on the superfoods I use, simply head to http://www.naturesway.com.au/superfood/