Best 4 No Bake Hazelnut And Chocolate Candies Recipes
Indulge in a symphony of taste with our irresistible No-Bake Hazelnut and Chocolate Candies. These delectable treats are a delightful fusion of textures and flavors, featuring a crisp chocolate shell that gives way to a creamy, nutty filling. Crafted with wholesome ingredients like rich chocolate, roasted hazelnuts, and a touch of sweetness, these candies are a guilt-free indulgence.
This comprehensive recipe guide offers two variations to cater to your preferences: a classic version and a vegan alternative. Both recipes are easy to follow, requiring no baking or specialized equipment, making them perfect for home cooks of all skill levels. Whether you're a chocolate enthusiast, a nut lover, or simply seeking a healthier sweet treat, these No-Bake Hazelnut and Chocolate Candies are sure to satisfy your cravings.
CHOCOLATE HAZELNUT NO-BAKE COOKIES
Steps:
- Add dates to a food processor and pulse until small bits remain - it should form a ball, but not a big deal if it doesn't.
- Add chocolate chips, cocoa powder and hazelnut meal and mix until well incorporated (see photo).
- Add more dates through the spout while mixing if it appears too dry. You know you have the right texture when you gather a small amount in your fingers and it easily forms a dough. I added a few more to get that perfect doughy texture.
- Form into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag; freeze for longterm storage.
Nutrition Facts : ServingSize 1 cookies, Calories 105 kcal, Carbohydrate 15 g, Protein 1.4 g, Fat 5.2 g, SaturatedFat 1 g, Fiber 2 g, Sugar 12 g
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
Tips:
- To ensure a smooth and creamy mixture, use high-quality hazelnut butter and chocolate.
- Chill the mixture thoroughly before shaping the candies to make them easier to handle.
- If the mixture is too soft, add more hazelnut butter or cocoa powder until it reaches the desired consistency.
- For a richer flavor, use dark chocolate or a mixture of dark and milk chocolate.
- Feel free to experiment with different toppings, such as chopped nuts, sprinkles, or grated chocolate.
- Store the candies in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
These no-bake hazelnut and chocolate candies are a delicious and easy treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a snack. With their rich chocolate flavor and crunchy hazelnut texture, these candies are sure to be a hit.
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