Hazelnut Chocolate Blini: Springtime dessert with cancer-fighting ingredients

Easy to make and loaded with cancer-fighting ingredients, crepe-like blini are ideal for a lovely springtime brunch.

Photo courtesy of Heather Victoria Photography

SAN DIEGO, April 26, 2016 — Rich with healthy fresh raspberries, ground hazelnuts and dark chocolate, the fabulous Hazelnut Chocolate Blini with Raspberry Drizzle recipe from Dana Jacobi, at the American Institute for Cancer Research, might just become an all-time favorite springtime dessert!

Easy to make and loaded with cancer-fighting ingredients, crepe-like blini are ideal for a lovely springtime brunch.

Hazelnut Chocolate Blini with Raspberry Drizzle


  • 6 ounces fresh raspberries at room temperature, divided
  • 3 tablespoons sugar (or sugar substitute), divided
  • 1/4 cup whole hazelnuts, chopped
  • 1 teaspoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 2 ounces dark chocolate (70%)
  • 2 teaspoons canola oil, divided
  • 1 large egg
  • 2 tablespoons hazelnut flour (finely ground hazelnuts)
  • 1 large egg white
  • Pinch of salt
  • 1 teaspoon butter


Set aside 12 whole raspberries. Puree remaining berries in mini-food processor. Place strainer over bowl, and add berry puree and strain to remove seeds; there should be about 1/3 cup puree in bowl. Mix in 1 tablespoon sugar (or sugar substitute). Drizzle 1 tablespoon puree in a ring, avoiding the center, in 4 shallow soup bowls. Sprinkle 1 tablespoon chopped nuts over raspberry sauce in each bowl. Set bowls aside.

In small bowl, combine all-purpose flour and baking soda. Set aside.

In medium bowl, microwave chocolate with 1/2 teaspoon oil. Stir melted chocolate and cool to room temperature.

Separate egg, placing white into an impeccably clean mixing bowl. Add yolk to melted chocolate, stirring to combine.

To bowl with egg white, add second white and salt. With whisk or electric mixer on medium-high, beat whites until they look white. While beating, slowly add remaining 2 tablespoons sugar (or sugar substitute) and continue beating until soft peaks form.


Enjoying springtime asparagus: Grilled asparagus with caper vinaigrette


Add one-fourth of whites to chocolate mixture, using soft spatula to fold and mix, scooping chocolate up from bottom of bowl, and combine but still quite streaky. Add remaining whites and gently fold to combine, leaving mixture slightly streaky. Sprinkle on flour and baking soda mixture and very gently fold until almost combined. Mixture will collapse somewhat. Do not over mix.

In heavy medium skillet, melt butter with 1 teaspoon remaining oil until water drops sizzle when flicked into pan. Drop a heaping tablespoon of batter into pan, nudging edges to form 2 1/2 inch blini. Repeat, making 4 blini. Cook until tops are shiny, puffed and some bubbles appear on surface, 2 to 2 1/2 minutes. Watch carefully adjusting heat so blini do not burn. When blini are almost set but still flexible, use pancake turner to carefully turn them. Cook until blini resist a finger pressed gently into center of top, 1 to 1/2 minutes, adjusting heat as needed.

Place 2 blini each in center of 2 bowls. Garnish with 3 whole raspberries. Repeat, rubbing pan with 2/2 teaspoons remaining oil and making 4 more blini with remaining batter. Serve immediately.

The Hazelnut Chocolate Blini recipe makes 8 blini, which is approximately 4 servings.

Each serving is 277 calories, high in protein and fiber and low in sodium and saturated fat.

Photo courtesy of Lee McCoy/flickr
Photo courtesy of Lee McCoy/flickr

Rich in chocolate flavanoid compounds, all who partake of this elegant dessert will receive chocolate’s feel good benefits while lowering blood pressure and inflammation.

While enjoying the very last bite of Hazelnut Chocolate Blini with Raspberry Drizzle, remember the American Institute for Cancer Research’s recommendations for preventing cancer:

  • Stop smoking
  • Stay physically active
  • Maintain a healthy weight
  • Eat a healthy diet

Until next time, enjoy the ride in good health!

Laurie Edwards-Tate, MS, is a health care provider of over 32 years. As a featured “Communities Digital News” columnist, LifeCycles with Laurie Edwards-Tate emphasizes healthy aging and maintaining independence, while delighting and informing its readers. Laurie is a recognized expert in home and community-based, long-term care services, and is also an educator.

In addition to writing for “Communities Digital News,” Laurie is the President and CEO of her firm, At Your Home Familycare, which serves persons of all ages who are disabled and infirm with a variety of non-medical, in-home care and concierge services.

Copyright © 2016 by At Your Home Familycare

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Laurie Edwards-Tate
Laurie Edwards-Tate, MS, President and Founder of At Your Home Familycare in San Diego, California, was among the first to recognize the growing need for services allowing individuals to remain independent created by the aging of America including the Baby Boomer generation, now being called the “Silver Tsunami.” It is the Baby Boomers who are rapidly redefining what aging and growing older means and looks like in America today. Now celebrating its 28th year in business, AYHF is among San Diego County’s Top Women-Owned Businesses and Fastest Growing Businesses, and enjoys a reputation for upholding the highest possible standards among its employees and its emphasis on customer service. Edwards-Tate is a valued contributor to the public dialogue on current issues and challenges in the home care industry, and serves in leadership roles on the Home Care Aide Association of America Advisory Board and Private Duty Home Care Association Advisory Board, as well as the Home Care Aide Steering Committee of the California Association for Health Services at Home. Edwards-Tate is frequently interviewed in the media on healthy aging, caregiving, and health care topics. Follow Laurie and AYHF at www.atyourhomefamilycare.com; on Facebook at www.facebook.com/atyourhomefamilycare, and Twitter at @AYHFamilycare