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Sugar-Free Reese’s Hazelnut Cookies

Sugar-Free Reese’s Hazelnut Cookies

Course Tags Breakfast, Dessert, Snack
Keyword cookies, Hazelnuts, Reese’s, sugarfree
Total Time 30 minutes
Servings 12 unidades

Ingredients

  • 150 gr Dates
  • 200 ml Water
  • 1/4 cup Raw Hazelnuts
  • 3 tbsp Natural Athlete’s Hazelnut Cream
  • 3/4 cup Vanilla Oatmeal Powder
  • 250 gr Dark Chocolate 99% Cacao
  • A pinch of Salt
  • Cinnamon Powder (to taste)

Instructions

To start making your Reese's cookies, start by preparing the filling. Soak the dates in hot water. While they are soaking, add the hazelnut cream with the salt and cinnamon in a blender or food processor. Whisk until smooth.

  1. Add the dates and a little of the water used, to the mixture, and beat until you get a paste-like texture.

Continue by next preparing the base. Add the vanilla oatmeal, hazelnuts, and ¼ cup (37.5 g) of the filling mixture to the blender/food processor and mix everything until combined well.

  1. Have the molds you are going to use on hand. I used silicone molds because it’s easier to remove later. If you do not have any of these you can use a muffin tin or other heat-resistant non-stick pan or cover one in wax paper so it doesn’t stick.

  2. Place the prepared base mixture in the molds, trying to ensure that the mixture covers the edges well and is not so full that there is still space for the filling. Then add the filling to the base.

  3. Freeze the cookies for about 3 hours or if you prefer you can leave it in the freezer overnight. The base should be compact and hard when removing it.

  4. Finally, prepare the top layer. Start by melting the chocolate in a double-boiler.

  5. Remove frozen cookies carefully so they don't break and place them on a tray or plate.

  6. Cover the cookies with the melted chocolate to create a thin coating, and re-freeze the cookies for around another hour.