Serves: 6

Ingredients

• 1/2 Cup Hazelnut Meal
• 60 Grams vegan butter, melted
• 1.5 Tbsp Natvia
• 150g sugar-free chocolate
• 16 mini sugar-free marshmallows

Method

1. Preheat to 180C
2. Mix hazelnut meal, butter, and Natvia in a small bowl. Scoop out and press into a greased muffin tin. Press crumbs to form shallow cups using your thumb. Bake 4-5 minutes.
3. Using ¾ of the chocolate place a small piece of chocolate into each cup, set the extra chocolate aside.
4. Cut marshmallows in half and place on top of the chocolate, cut side down. Return to oven 1-5 minutes or until marshmallows are just slightly softened. Remove from the oven transfer to a cooling rack for at least 20 minutes.
5. Melt the remaining chocolate in the microwave and then drizzle over the top of the cooling marshmallows.
6. Carefully remove from the pan and then leave to cool on the rack for 30 minutes until completely cool.

Find more sugar-free recipes at Natvia