Oxfam Fair Recipe - Janella Purcell - HAZELNUT AND COFFEE CHOCOLATE CUPS

Oxfam Fair Recipe - Janella Purcell - HAZELNUT AND COFFEE CHOCOLATE CUPS

Here at OTCB, we like to shop fair trade, and support producers, farmers and developing customers where possible. Having a great Oxfam Shop just off Rundle Mall makes this a lot easier. As part of our ongoing support, we've been given access to a few great recipes using Oxfam Fair ingredients that are all available in their store.

Hazelnut and Coffee Chocolate Cups
Photo: Eddie Carbonell/OxfamAUS
The following recipe is for Hazelnut and Coffee Chocolate Cups - super quick and easy for Christmas.  It is written by Janella Purcell, a qualified naturopath, nutritionist, herbalist, iridologist and chef.

Hazelnut and Coffee Chocolate Cups 

(Makes 12)

"Once you know the basics of making your own chocolate, you have the benefit of knowing exactly what’s gone into it. Only natural, sustainable and ethical ingredients" - Janella Purcell.


125ml (½ cup) coconut oil, warmed
80g (¾ cup) raw cacao powder
90g (½ cup) syrup sweetener
Pinch of unrefined salt
1 ½ tbsp Oxfam fair coffee (espresso style)
2 tbsp toasted and roughly chopped hazelnuts, extra to serve


Beat all the ingredients together until combined. Put 12 tiny patty cases in a muffin try and fill with the chocolate mixture. Garnish with extra nuts, if using. Place in the freezer for about 10 minutes
to set. Serve and eat. Store them in the freezer for up to 2 months.


Add ½ cup of puffed rice or quinoa to the chocolate mixture before spooning into the patty cakes for freezing.


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