Print Recipe


Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 Cupcakes


  • 180 g oat flour
  • 150 g ground hazelnuts
  • 160 g coconut flower sugar
  • 2 tsp baking powder
  • 1 g gum guar
  • 1 pinch of salt
  • 180 g almond milk
  • 80 g coconut oil melted
  • 3 Rhythm108 Hazelnut Praline Chocolate Bars


  • Mix together the flour, ground hazelnuts, sugar, baking powder, gum guar and salt.
  • Melt the coconut oil and add to dry ingredients along with the almond milk. Stir well.
  • Cut the Hazelnut Praline Bars into 12 equal pieces.
  • Preheat the oven to 170°C fan and grease a muffin tray with coconut oil (or line with cupcake cases)
  • Place a tablespoon of the mixture into each mould or cupcake case, add a chunk of the chopped-up Hazelnut Praline Chocolate Bar and cover with another small spoonful of cake mixture.
  • Once the oven has reached the correct temperature bake the individual cakes for 20 minutes.
  • Remove the cakes from the oven and leave to cool for 5 minutes in the tin before turning upside down to remove from the muffin tray.
  • Once cold decorate with melted chocolate and chopped hazelnuts or make our Dark Chocolate Ganache* and pipe onto the top of each mini cake before sprinkling with crushed hazelnuts.


This also works as a loaf cake - bake for an hour and drizzle with melted chocolate and chopped hazelnuts. *You can find the recipe on our blog!