Ferraro Rocher Muffins
They’re here, possibly the most interactive picture I have ever posted online – these Ferraro Muffins stole the show! Pure Paleo & Gluten free Goodness these definitely triumph to the top of the list of my best kitchen experiments! They won’t last long but if they do keep them in an airtight container in the fridge! ps. Make sure you like the bowl clean, the batter is good. 🙂
Serves Makes 8 large muffins
Cooks in Minutes
- 250g Whole raw hazelnuts
- 100g Pecans
- 1 mashed Large banana or 1.1/2 small
- 4 tbsp coconut sugar
- 2 tbsp cacao powder
- 1.1/2 tsp baking powder- gluten free versions available
- 4 eggs
- 1.1/2 tsp vanilla essence
- Hazelnut Ganache -serves 8
- 5 tbsp coconut oil at room temp
- 4 generous tbsp hazelnut butter
- 4 tbsp honey
- 200g Dark Chocolate- 70%>
- 60g chopped mixed nuts Toasted
- Preheat the oven to 180¨C
- First, Place the hazelnuts and pecans into your food processor and blend into a fine breadcrumb texture, as seen in picture.
- Keeping the nut flour in the food processor, Stir in the cacao and baking powder.
- Place all the rest of the ingredients in and blend on a moderate speed setting to create a smooth creamy thick batter.
- Spoon into you lined muffin moulds, 2-3 tbsp of batter per case.
- Place in the oven for 25 minutes. The top should have formed a lovely toasted crust .
- Let sit aside to cool FULLY! This will take up to 30 minutes.
- While the muffins are cooling make the ganache or prepare the chocolate/toast the nuts.
For the Ganache
Simple place the coconut oil, hazelnut butter and honeyin a regular bowl, using the back of a dessert spoon to create a smooth paste, see photo. Do not put this on the muffin until they are cooled or the ganache will simple just melt.
Once the buns are cooled (make a little room in the freezer or fridge). Place them on a plate and spoon over the ganache piling it on, moving them straight to the fridge/freezer to set. Or alternatively you could keep the ganache in the fridge and just serve it as you need!
For the simple Chocolate topping
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (a bain-marie), making sure the water doesn’t touch the bottom of the bowl. Stir until smooth. Dip the top of each muffin into the melted chocolate and decorate with a nice serving of toasted chopped nuts. Place in the fridge to allow the chocolate topping to set.