AuthorKira Love
Roast hazelnuts until fragrant and toasted. Place in a clean tea towel and rub away skins as much as you can.
Place hazelnuts, coconut and cacao in a food processor. Pulse to a large crumb. Add dates and vanilla and coffee if desired, and processes until it comes together.
Line a freezer container with baking paper. Press mixture to about 6-8mm thick, smooth and compacted. Freeze to set.
Meanwhile melt dark chocolate over a double boiler. Remove slice from freezer and cut into desired sized bars. Drizzle with dark chocolate if desired
You can throw in a few nuts at the end and pulse a couple of times if you prefer some larger chunks through your bar.
Makes a large tray. 1/2 the recipe if desired.
Ingredients
Directions
Roast hazelnuts until fragrant and toasted. Place in a clean tea towel and rub away skins as much as you can.
Place hazelnuts, coconut and cacao in a food processor. Pulse to a large crumb. Add dates and vanilla and coffee if desired, and processes until it comes together.
Line a freezer container with baking paper. Press mixture to about 6-8mm thick, smooth and compacted. Freeze to set.
Meanwhile melt dark chocolate over a double boiler. Remove slice from freezer and cut into desired sized bars. Drizzle with dark chocolate if desired
You can throw in a few nuts at the end and pulse a couple of times if you prefer some larger chunks through your bar.
Makes a large tray. 1/2 the recipe if desired.