Made with olive oil and a blend of almonds and hazelnuts, you can fill these mini cakes with a bit of Nutella (homemade of course!) or jam or whatever else you fancy.

Ingredients:

1/2 cup almonds

1/2 cup hazelnuts

8 tablespoons olive oil

2 eggs

1/4 cup sugar

4 tablespoons cocoa powder

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

For filling

Chocolate hazelnut spread

Jam – I used a rhubarb jam for this one. Raspberry would also work well.

Preparation:

Finely grind the nuts in a food processor, place into a mixing bowl and add in salt and cocoa powder.

In a separate bowl, whisk together eggs, sugar and vanilla extract. Add in olive oil. Pour into the bowl with nuts and cocoa powder. Mix well.

Prep a muffin tray with paper liners (I have reusable silicone muffins cups which are very worth an investment). Using half of the batter, drop by the tablespoon into each one.

On top of the batter layer, place a little less than a tablespoon of chocolate hazelnut spread or jam.

Cover each individual muffin cup with the rest of the batter.

Bake at 350 for 15-20 minutes. Underbake if you like a gooier consistency.

Complete recipe on Foodie Underground.