(via Low Carb Chocolate Hazelnut Butter Recipe - 4 ingredients & 5 minutes!)

Chocolate Hazelnut Panini with bruleéd banana, Pedro Ximénez reduction and roasted banana sorbet at Restaurant R’evolution

Savor the rich, nutty flavor of these Cake Pops with Chocolate Hazelnut Truffle Cups. Ideal for gatherings or sweet tooth cravings!

Ingredients: 1 box chocolate cake mix. 1 cup hazelnut spread. 1 cup chocolate chips. 1/2 cup heavy cream. 1 cup finely chopped hazelnuts. 1 package chocolate candy melts. Cake pop sticks.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. After the cake cools, crumble it into a big bowl. The heavy cream should be heated in a small saucepan until it starts to simmer. Take off the heat and transfer to a bowl with chocolate chips on top. Beat until smooth, like ganache. Blend the hazelnut spread and ganache thoroughly with the crumbled cake. Roll the mixture into tiny truffle-sized balls and arrange on a tray lined with parchment paper. Melt the chocolate candy melts in accordance with the directions on the package. Each cake pop stick tip should be dipped into the melted chocolate before being inserted into the cake balls. Coat every cake pop completely by dipping it into the melted chocolate. Let the dripping chocolate fall off. For a crunchy exterior, roll the cake pop covered in chocolate in finely chopped hazelnuts. Reposition the completed cake pops onto the tray lined with parchment paper and allow them to set. Serve and savor your rich Chocolate Hazelnut Truffle Cups Cake Pops after they've set!

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the rich and nutty flavors of these gluten-free chocolate hazelnut olive oil muffins. Made with wholesome ingredients, these muffins are perfect for a cozy London bake session.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup finely ground hazelnuts. 1/2 cup olive oil. 2 large eggs. 1/2 cup almond milk. 1 tsp gluten-free baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup chocolate chips. 1/2 cup chopped hazelnuts. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, granulated sugar, brown sugar, finely ground hazelnuts, baking powder, baking soda, and salt. In another bowl, beat together the olive oil, eggs, almond milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips and chopped hazelnuts. Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious gluten-free chocolate hazelnut olive oil muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in these rich and delicious chocolate hazelnut cookies, which are the perfect combination of chocolate and nutty flavors.

Ingredients: 1 cup hazelnut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup chopped toasted hazelnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix hazelnut butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract to the mixture and stir until smooth. Sift in the cocoa powder, baking soda, and salt. Mix until the dough is formed. Fold in the chocolate chips and chopped hazelnuts. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Gently flatten each dough ball with a fork or your fingers. Bake in the preheated oven for 10-12 minutes, until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

For chocolate lovers, these Chocolate Hazelnut No-Bake Cookies are a great treat. These cookies are full of oats, hazelnuts, cocoa, and maple syrup. They have a creamy almond butter texture. Even better, you don't have to bake them!

Ingredients: 1 cup rolled oats. 1/2 cup chopped hazelnuts. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil. 1/4 cup creamy almond butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine rolled oats, chopped hazelnuts, and cocoa powder. In a small saucepan, heat maple syrup, coconut oil, almond butter, vanilla extract, and a pinch of salt over low heat. Stir until well combined and smooth. Pour the wet mixture over the dry ingredients and stir until fully combined. Using a cookie scoop or spoon, drop spoonfuls of the mixture onto a lined baking sheet. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the cookies are firm. Once firm, remove from the refrigerator and enjoy! Store leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

The dark chocolate and hazelnuts on top of these gluten-free vanilla muffins make them taste great and keep them moist. Great for a treat that doesn't have gluten!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 2/3 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup plain Greek yogurt. 2 tsp vanilla extract. 1/2 cup dark chocolate chips. 1/4 cup chopped hazelnuts.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. Mix the almond flour, sugar, baking powder, baking soda, and salt with a whisk in a large bowl that doesn't have gluten. Melt the butter and add the eggs, Greek yogurt, and vanilla extract to another bowl. Mix it well until it's smooth. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. The dark chocolate chips should be carefully mixed in. Fill up each muffin tin cup about two thirds of the way to the top with batter. The chopped hazelnuts should be put on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Enjoy your gluten-free vanilla muffins with a tasty dark chocolate and hazelnut topping once they are cool.

Prep Time: 15 minutes

Cook Time: 20 minutes