hazelnuts Archives - The Recipe Rebel Mon, 11 Apr 2022 20:01:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.thereciperebel.com/wp-content/uploads/2021/11/cropped-pwa-32x32.png hazelnuts Archives - The Recipe Rebel 32 32 No Bake Chocolate Hazelnut Energy Bites Recipe + VIDEO https://www.thereciperebel.com/no-bake-chocolate-hazelnut-energy-bites-recipe-video/ https://www.thereciperebel.com/no-bake-chocolate-hazelnut-energy-bites-recipe-video/#comments Mon, 14 Aug 2017 06:20:04 +0000 https://www.thereciperebel.com/?p=7554 This No Bake Chocolate Hazelnut Energy Bites Recipe is made with oats, hazelnuts, cocoa and sweetened with dates — they…

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This No Bake Chocolate Hazelnut Energy Bites Recipe is made with oats, hazelnuts, cocoa and sweetened with dates — they are the perfect healthy snack for lunches or school or work! They are so easy to make — includes a step by step recipe video.

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long overhead image of chocolate hazelnut energy bites in white bowl

I think one of the worst parts of being a food blogger is having to think about back to school in the middle of summer.

And because I’m a little obsessive and like to work ahead (you know, so I can enjoy my summer), I actually start thinking about back to school in Spring!

Since these Lemon Blueberry Energy Bites are the only energy bites recipe on The Recipe Rebel, I decided I needed another! And I know that people are often looking for ways to swap out peanut butter in school snacks for other types of nuts (if they are allowed), so I wanted to come up with a recipe that doesn’t use it as a base.

chocolate hazelnut energy bites in bowl with hand picking up one energy bite

As much as we all love peanut butter here, my daughter is going into a nut-free Kindergarten room this fall (my first in school!) so I’m going to be thinking a little more about nut-free snacks. These do use hazelnuts, but I know that in a lot of cases it’s strictly peanuts that aren’t allowed, and because they’re so darn delicious, I wanted to share them anyway. We’ll continue to enjoy these at home and throughout the rest of the summer as an on-the-go snack!

Tips and Tricks for this Energy Bites Recipe:

  • The hazelnuts I bought didn’t come peeled, so I peeled them using this method by Jamie of My Baking Addiction and it worked perfectly! But please, please — use a really big pot.
  • You can definitely swap out the hazelnuts for another nut you have on hand (or one that doesn’t require peeling), but I was going for that “Nutella” vibe, so that’s why I chose hazelnuts.
  • Which brings me to my 3rd point — these do not taste like Nutella. Eating one of these is not like eating a big old scoop straight out of the Nutella jar — I wanted them to be a healthy snack, reminiscent of those Nutella flavors 🙂
  • Feel free to add in extra nuts, dried fruit, mini chocolate chips or a scoop of protein powder for some extra pizzazz!
  • These balls also have 5% of your daily iron, in just one! This is great for someone like me who always tends to be low in iron.
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This No Bake Chocolate Hazelnut Energy Bites Recipe is made with oats, hazelnuts, cocoa and sweetened with dates -- they are the perfect healthy snack for lunches or school or work! They are so easy to make -- includes a step by step recipe video. | healthy recipe | protein ball | energy ball | exercise snack | workout snack | healthy recipe | healthy snack
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No Bake Chocolate Hazelnut Energy Bites Recipe + VIDEO

This No Bake Chocolate Hazelnut Energy Bites Recipe is made with oats, hazelnuts, cocoa and sweetened with dates — they are the perfect healthy snack for lunches or school or work! They are so easy to make — includes a step by step recipe video.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 bites
Calories 99cal

Ingredients

  • 1 1/2 cups hazelnuts peeled, divided
  • 1 cup pitted dates 26-27 dates
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons liquid honey
  • 1 1/2 cups large rolled oats divided

Instructions

  • In a food processor, add 1 cup hazelnuts, dates, cocoa powder, honey, and 1 cup oats. Process until a smooth, pliable ball forms.
  • Remove ball to a bowl. Chop and stir in remaining ½ cup hazelnuts and ½ cup oats.
  • Roll into 1″ balls (I got about 24). Store in an airtight container at room temperature for 2-3 days, in the fridge for 7 days, or freeze for 3-4 months.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

Calories: 99cal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 7g

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
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Salty Hazelnut and Brown Sugar Crumble https://www.thereciperebel.com/salty-hazelnut-brown-sugar-crumble/ https://www.thereciperebel.com/salty-hazelnut-brown-sugar-crumble/#comments Thu, 26 Feb 2015 10:47:53 +0000 https://www.thereciperebel.com/?p=1925 I know it doesn’t sound particularly life-changing. But it is. Part of me just wants to write, “you need to…

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I know it doesn’t sound particularly life-changing.

But it is.

short glass with vanilla yogurt topped with salty hazelnut and brown sugar crumble

Part of me just wants to write, “you need to make this. You need to make this. You need to make this. PLEASE just go make this,” over and over again, and nothing else.

But I know that’s not very interesting. Not that you’ve even seen any word on this page after the word, “CRUMBLE”.

I think crumble is everyone’s favorite thing, right?

I don’t know anyone who’s opposed to crumble, or crisp, or streusel. I mean, butter and sugar.

hazelnut and brown sugar crumble on sheet pan lined with foil

That being said, I have quite a lot of favorite things. And quite a lot of them are in the cookbook Sweet Alchemy: Dessert Magic by Yigit Pura.

DESSERT. MAGIC.

This crumble is magic.

Pardon my horrible grammar and all-caps. This crumble gets me a little excited.

So the book is another one that I received from Raincoast Books to test, review, and share with you. And I am so glad.

Some things I love:

  1. The totally unique twists on things we already love: French Lavender Pavlovas and Earl Grey Tea-Infused Chocolate Truffles.
  2. The way the recipes are organized: they’re split into the categories Sugar, Butter & Flour, Eggs & Dairy, Fruit & Flowers and Chocolate. Pretty much all of those favorite things I was talking about earlier.
  3. The last chapter: Alchemy. The Alchemy chapter consists of unique combinations including the classic recipes from the previous chapters.
  4. The way each set of ingredients is broken down and explained at the beginning of each chapter: from choosing fruit to tempering chocolate to the different types of flour and sugar, and the uses for each one.

A few notes on the recipe itself:

  • To make the almond flour, I purchased slivered, blanched almonds and ground them in the Magic Bullet.
  • To make the crumbles, I patted the dough out on a cutting board and chopped it up with a pastry cutter. I still had to separate the pieces a bit with my hands when putting on the baking sheet.
  • I lined a baking sheet with tin foil and sprayed lightly with non-stick spray.
  • When I went to turn the crumbles, they had puffed slightly and I was worried they were going to bake together and not make crumbles. I was wrong – I chopped them up as I turned them and broke them up again when I took them out of the oven. They turned out perfectly.
  • I flash froze the unbaked crumbles on baking sheets, then put in airtight containers and put them in the freezer.
spoonful of hazelnut and brown sugar crumble resting on brown placemat

I know it might be hard for you to understand how incredible this buttery, sweet, salty, crunchy concoction is, but you really need to try it for yourself!

Let the crumble sit for about 5-10 minutes on the pan after removing from the pan, and then give it a taste. And then try to stop tasting it. It’s like freshly baked, crumbled cookies – the perfect mix of soft, crunchy, nutty, sweet and salty.

This would be perfect on ice cream, but I put I topped some vanilla yogurt with it and it was a decadent and still somewhat healthy treat. It would also be awesome sprinkled on muffins or quick breads before baking, or just pretty much anything.

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Salty Hazelnut and Brown Sugar Crumble

Salty Hazelnut and Brown Sugar Crumble: the perfect sweet and salty crumble to go on ice cream, parfaits, or to top breads and muffins before baking! Freezer-friendly! www.thereciperebel.com
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 28 ¼ cup servings
Calories 179cal

Ingredients

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 2 tsp sea salt
  • ½ cup all-purpose flour
  • 2 1/2 cups almond flour
  • 1 cup finely chopped hazelnuts

Instructions

  • Bring all ingredients to room temperature. Preheat oven to 325 degrees F and line a rimmed baking sheet with parchment paper or tin foil (I sprayed mine with non-stick)
  • In a stand mixer with a paddle attachment, cream the butter, brown sugar and salt just until evenly mixed. Turn off the mixer and add the flours. Mix on low speed until it comes together into a soft paste. Add the hazelnuts and mix until evenly combined, about 30 seconds.
  • Use a cross-wire cooling rack to cut the dough into crumbles by pressing it through the holes onto the baking sheet. Alternatively, pat the dough into a thin disk on a cutting board and use a knife or pastry cutter to chop the dough into small pieces.
  • To bake, scatter the crumbles evenly on the prepared baking sheet, and bake for 5 to 7 minutes, stirring once half way through, until the crumbles being to turn from golden to light brown.
  • Cool to room temperature and store in an airtight container for up to 5 days.

Notes

*Uncooked crumbles can be stored in an airtight container in the freezer for up to 1 month

Nutrition

Calories: 179cal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 169mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.7mg

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

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