Ferrero Roche muffins

“Hazelnut and cocoa is a mind blowing combination. It raises cocoa to a new level. Try this recipe and then try not to eat them all immediately. ”

Makes 6 large muffins

150g hazelnuts

150g oats

150g potato starch

50g rice flour

25g cocoa or raw cacao

1t baking powder

1t bicarbonate of soda

150g unrefined sugar, I used coconut sugar

225g dairy free margarine

420ml dairy free milk

1t vanilla essence

For the frosting

100g + 40g unrefined sugar

200g dairy free margarine

25g cocoa or raw cacao

Set your oven to 180c

Place the hazelnuts on a baking tray and bake for 10 minutes until the skins are dark. Allow to cool then rub them to remove the skins. Put the nuts into the chopper attachment of a hand blender and grind until it is small pieces but not so much that it becomes dust. Add 75g of the ground hazelnuts to a large bowl.

Grind the oats in the chopper attachment then add to the bowl. Add the potato starch, rice flour, cocoa, baking powder, bicarbonate of soda and sugar and mix well. Add the margarine, milk and vanilla essence. Use a stick blender to mix the batter and remove any lumps. Pour into a muffin pan, bake for 20-25 minutes.

To make the frosting melt 100g sugar, 200g margarine and 25g cocoa. Pour into a bowl and chill once cool. Once chilled add 40g sugar and the rest of the ground hazelnuts except a handful for the topping.

Once the muffins are completely cooled top with the frosting and scatter on the remaining ground hazelnuts.