There’s nothing quite like the classic combination of chocolate and hazelnuts to quench a craving. But did you know it can also quench free radicals? This simple recipe is the stuff of sweet dreams.
Preparation Time20 minutes
Cooking Time5 minutes
- 3 cups / 405 g raw hazelnuts, unsalted
- ⅓ cup / 75 g roasted cacao nibs or 3½ cups / 100 g dark chocolate (preferably more than 60% cacao), chopped
- ¾ cup / 150 g raw sugar
- 2 Tbsp. / 30 ml unrefined coconut and/or hazelnut oil
- 1 tsp. / 5 ml pure vanilla extract
- ⅛ tsp. / ¾ g salt
- Spread hazelnuts in a single layer in a baking sheet. Place sheet in the middle rack of an oven, and toast under the broil/grill setting. Allow to roast for several minutes until lightly browned and emitting a characteristic "toasted" scent, turning periodically to prevent burning
- Remove the sheet from the oven and allow to cool just enough to enable safe handling
- Meanwhile, place the sugar in a food processor or high-speed blender/chopper, and grind to a powdery texture, about 30 seconds.
- While the sugar dust settles, place the cooled nuts on a silicone mat, fold it, and roll and massage the nuts to release the skins. Discard the skins or set aside for reuse— they make a great eco-friendly skin buffer or soil supplement.
- Remove the sugar from the food processor, and set aside in a separate container
- Add the nibs and nuts to a food processor or high speed blender/chopper. Purée for about 5 minutes; as the ingredients build up on the sides of the canister, scrape them down to reincorporate
- Add the oil and vanilla extract, and purée for another 5 minutes, until creamy.
- Add the sugar, and purée for another 30-60 seconds, until smooth
- Add the nuts to a food processor or high speed blender/chopper. Purée for about 5 minutes; as the ingredients build up on the sides of the canister, scrape them down to reincorporate
- Melt the chopped chocolate in a microwave oven or over a double boiler until syrupy.
- Add the melted chocolate, oil and vanilla extract, and purée for another 5 minutes, until creamy.
- Add the sugar, and purée for another 30-60 seconds, until smooth.
If using cacao nibs:
If using solid chocolate:
Store in a clean jar at room temperature for up to 3 weeks.
Serving size:2 tablespoons / 30 ml
Exchanges per Serving: 1 Sweet