(0)
MELTING MOMENTS WITH CHOCOLATE HAZELNUT FILLING

Melting Moments are one of those biscuits you bite into for the first time and wonder why it’s taken you so long to jump on the Melting Moments bandwagon. Usually laden with added sugar this recipe not only offers a sugar-free alternative but offers that melting moment experience with a chocolate hazelnut filling, what’s not to love!

Happy Baking!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 125 g Natvia Icing Sugar
  • 50 g milk powder
  • 50 g corn flour
  • 2 Vanilla beans - seeds scraped out and the pods can be used to make vanilla sugar ( if you make vanilla sugar then you can use that instead of the icing sugar and vanilla separately)
  • 0.66 cup Natvia Icing Sugar 2/3 cup
  • 0.66 cup sugar-free custard powder
  • 5.5 cups plain flour
  • 185 g butter
  • 500 g hazelnuts 50
  • 50 g Natvia sugar 30g cocoa powder (100%cocoa or
  • 30 g cocoa powder (100%cocoa or sugar-free drinking chocolate)
  • 75 g Chocolate-hazelnut spread (above)
  • 140 g Natvia Icing Sugar

For the custard powder

125g Natvia Icing Sugar

50 g milk powder

50g corn flour

2 Vanilla beans – seeds scraped out and the pods can be used to make vanilla sugar ( if you make vanilla sugar then you can use that instead of the icing sugar and vanilla separately)

(Store excess custard powder in an airtight container for later use)

Biscuit 

2/3 cup Natvia Icing Sugar 2/3 cup

2/3 cup sugar-free custard powder

1 1/2 cup plain flour

185g butter

Chocolate hazelnut spread

500g hazelnuts 50

50 Natvia sugar 30g cocoa powder (100%cocoa or

30g cocoa powder (100%cocoa or sugar-free drinking chocolate)

Buttercream

75g Chocolate-hazelnut spread (above)

140g Natvia Icing Sugar

METHOD

  1. Blend all ingredients together in a high-speed mixer, this will allow the vanilla beans to disperse best.
  2. Preheat the oven to 185 degrees celsius.
  3. Beat butter and sugar until light and fluffy
  4. Then beat in custard powder and flour
  5. Roll into 30g balls and gently press down with a fork
  6. Bake for approximately 12 min
  7. Blend together in a high-speed blender until it forms a paste
  8. Mix 75g of the hazelnut chocolate spread with  Natvia Icing sugar to form a thick buttercream filling
  9. Roll small balls of filling together and sandwich between two cooled biscuits

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection