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Hazelnut Coffee Chocolate Cups

Photo: Eddie Carbonell/OxfamAUS

125ml (½ cup) coconut oil, warmed
80g (¾ cup) raw cacao powder
90g (½ cup) syrup sweetener
Pinch of unrefined salt
1 ½ tbsp Oxfam fair coffee (espresso style)
2 tbsp toasted and roughly chopped hazelnuts, extra to serve

Beat all the ingredients together until combined.

Put 12 tiny patty cases in a muffin try and fill with the chocolate mixture.

Garnish with extra nuts, if using.

Place in the freezer for about 10 minutes to set.

Serve and eat or store them in the freezer for up to 2 months.

Add ½ cup of puffed rice or quinoa to the chocolate mixture before spooning into the patty cakes for freezing.

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