Mocha Hazelnut Dessert Bites Recipes

HAZELNUT MOCHA ENERGY BITES

Steps:

• Add all ingredients to a Food Processor and pulse until combined. You can also mix all of the ingredients together by hand in a medium bowl, but this will take a little more elbow grease.
• Spoon around 2 tbsp of the mixture into your hand and gently roll it to form a round ball; the dough should be moist, but not too sticky. You can also roll the Bites into fun toppings if you'd like.
• Store the Energy Bites in the fridge for up to 7 days, or the freezer for up to one month.

MOCHA-HAZELNUT CREAM-FILLED CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
• In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
• In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
• Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
• Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.

MOCHA HAZELNUT DESSERT BITES

Steps:

• Heat oven to 350 degrees F. Coat 15 x 10-inch baking pan with no-stick cooking spray.
• Prepare brownie mix according to package directions using oil, water and eggs. Spread evenly in prepared pan. Bake 17 to 20 minutes or until set in center. Cool 15 minutes. Freeze 30 minutes to make cutting easier.
• Microwave chocolate chips in medium microwave-safe bowl on high 45 seconds or until melted and smooth when stirred. Stir in sweetened condensed milk, hazelnut spread, salt and almond extract until smooth.
• Trim edges of brownies. Cut into 70 (1 1/4-inch) squares. Arrange on serving platter. Place chocolate hazelnut mixture in decorating bag fitted with medium star tip. Pipe swirls on top of each brownie. Garnish each with 1 piece of chopped hazelnut, if desired.

HAZELNUT MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
• In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.

MOCHA LATTE KETO COFFEE CHEESECAKE BITES

Steps:

• Line an 8×8 inch baking pan with parchment paper.
• To make the crust, cream the butter and sweetener in a bowl.
• Add the coconut, cocoa powder and almond flour and beat to combine.
• Transfer the dough into prepared pan and spread into an even layer.
• Refrigerate for minimum 30 minutes.
• Add the hot coffee and gelatin to a glass and stir to dissolve the gelatin.
• Set aside and allow to cool to room temperature.
• In a bowl beat the cream cheese and sweetener.
• Add the coffee mixture and beat to combine.
• Add the heavy cream and beat on high until mixture looks whipped and thickened.
• Pour over the crust and refrigerate overnight or until set.
• Remove from the fridge and drizzle with melted chocolate.
• Refrigerate until ready to serve.

MOCHA HAZELNUT DESSERT BITES

Steps:

• Heat oven to 350 degrees F. Coat 15 x 10-inch baking pan with no-stick cooking spray.
• Prepare brownie mix according to package directions using oil, water and eggs. Spread evenly in prepared pan. Bake 17 to 20 minutes or until set in center. Cool 15 minutes. Freeze 30 minutes to make cutting easier.
• Microwave chocolate chips in medium microwave-safe bowl on high 45 seconds or until melted and smooth when stirred. Stir in sweetened condensed milk, hazelnut spread, salt and almond extract until smooth.
• Trim edges of brownies. Cut into 70 (1 1/4-inch) squares. Arrange on serving platter. Place chocolate hazelnut mixture in decorating bag fitted with medium star tip. Pipe swirls on top of each brownie. Garnish each with 1 piece of chopped hazelnut, if desired.

MOCHA HAZELNUT DESSERT BITES

Steps:

• Heat oven to 350 degrees F. Coat 15 x 10-inch baking pan with no-stick cooking spray.
• Prepare brownie mix according to package directions using oil, water and eggs. Spread evenly in prepared pan. Bake 17 to 20 minutes or until set in center. Cool 15 minutes. Freeze 30 minutes to make cutting easier.
• Microwave chocolate chips in medium microwave-safe bowl on high 45 seconds or until melted and smooth when stirred. Stir in sweetened condensed milk, hazelnut spread, salt and almond extract until smooth.
• Trim edges of brownies. Cut into 70 (1 1/4-inch) squares. Arrange on serving platter. Place chocolate hazelnut mixture in decorating bag fitted with medium star tip. Pipe swirls on top of each brownie. Garnish each with 1 piece of chopped hazelnut, if desired.