Chocolate and hazelnut pops, lactose-free recipe!

Preparation

Step 1

First, make the chocolate spread. Grind the coral lentils into a powder with a coffee grinder. Cook them for 15 minutes with 200 ml of water.

Step 2

Crush 70 g of hazelnuts into a powder. Once the lentil powder is cooked, remove from heat and add the chocolate in pieces, and the sugar. Stir until the chocolate has completely melted.

Step 3

Add the coconut oil, vanilla extract and powdered hazelnuts. Pour into a blender and mix for a good minute. Set aside.

Step 4

Crush the muesli coarsely. In a saucepan, melt 35 g of chocolate in a bain-marie. Add 125 g of spread and the crushed muesli. Mix.

Step 5

Place a large spoonful of the mixture into each semi-sphere mould and press down to coat the entire shell of the mould, up to the top. Place in the freezer for 1 hour.

Step 6

Remove the moulds from the freezer and fill them with spread. Place a whole hazelnut in only half of the moulds. Put back in the freezer for 2 hours.

Step 7

Melt 200 g of couverture chocolate in a bain-marie and chop 80 g of hazelnuts.

Step 8

Remove the moulds from the freezer and seal two half-spheres together with melted chocolate. Repeat with the other half-spheres. Dip the balls you created in the melted chocolate using 2 forks, then gently roll them in the chopped hazelnuts. Place each ball back into a shell of the mould. Repeat for the remaining balls.

Step 9

Place the bites in the fridge for 1 hour to allow the coating to set and allow the filling to thaw slowly.