Cocoa Hazelnut Financiers

These are from Dinner in French by Mellisa Clark. So easy and tasty!

8 tbsp butter

1 c confectioners sugar

1/2 c hazelnut or almond meal/flour

1/3 c flour

1/3 c cocoa powder

1/4 tsp salt

4 egg whites

24 hazelnuts

Preheat oven to 400. Spray or line a mini muffin pan.

Melt butter and let it cook till it starts to turn brown. Let cool.

With the whisk attachment on a standing mixer, combine all dry ingredients except whole hazelnuts. Stir in the egg white and beat until well mixed. Add butter and beat until smooth.

Scoop into mini muffin pan and top with a hazelnut.

Bake for 10 – 15 minutes until firm abs tops spring back when lightly pressed.

Makes 24.

Chocolate Hazelnut Cake


This cake is amazing – and it’s almost vegan, I think there is milk in Nutella. Did I mention you only need one bowl? Love this cake!!

1 1/4 c oat flour
1 c coconut palm sugar or sugar
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c warm water
1/2 c hazelnut liquor (or use water)
1 tsp vanilla
2 TBSP canola or melted coconut oil
1 tsp apple cider
1/4 c chopped hazelnuts

Preheat over to 350. Spray a 9 inch round pan.

Combine ingredients in a bowl and stir until combined. Pour into prepared pan.

Bake 20 – 25 minutes until toothpick comes our clean. Cool completely and then turn out.

Hazelnut Glaze:
1/2c coconut palm sugar or sugar
2 TBSP canola oil
2 TBSP Nutella
2 TBSP cocoa powder
2 TBSP coconut milk
2 tsp vanilla

Combine in a bowl until smooth.

Spread over cooked cake. Top with chopped hazelnuts.

Serves 8 – 12.