Hazelnut Filling

100g hazelnuts

1 ½ tbsp cacao powder

4 tbsp coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

Chocolate Coating

½ cup coconut oil

2 tbsp maple syrup

½ cup cacao powder

1 scoop Adrenal Switch - Chocolate

Products in this recipe


  1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
  2. To make the topping, combine cocoa powder, Adrenal Switch, melted coconut oil, and maple syrup.
  3. Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove. Place the hazelnuts into a high-speed blender and process until they have been processed into a smooth paste. Add in the cacao powder, coconut milk, maple syrup and vanilla extract and process until smooth.  Refrigerate for 30 minutes
  4. To make the chocolate hazelnut cups, spoon 1 teaspoon chocolate into each liner and place in freezer for 10 minutes to set. Once set, next, spoon 1 teaspoon hazelnut mixture into each and smooth with the back of a spoon. Cover with chocolate and freeze for 1 hour.
  5. Allow to thaw slightly before eating.