Hazelnut Chocolate Bark
Rich, dark, melt-in-your mouth chocolate combined with crunchy toasted hazelnuts are a match made in heaven. Don’t you agree? This super delicious and healthy treat only requires a few ingredients, is ready in no time and so easy to make; it’s a snap! On top of that, there’s so much room for creativity. Check out my notes for ideas on what else you can use instead of hazelnuts! Rich in antioxidants and sweetened only with maple syrup!
Ingredients: (for about 15 oz / 420 g)
- 1¾ cups (220 g) raw, unsalted hazelnuts
for chocolate:
- 3.5 oz (100 g) raw, food grade cacao butter
- 2 tsp virgin coconut oil
- 4 Tbsp (30 g) cacao powder
- ¼ cup (60 ml) maple syrup
- 1 tsp pure vanilla extract
- a pinch of Celtic sea salt
Preparation:
Set oven temperature to 350° F/175° C and place hazelnuts on a rimmed baking sheet. Toast nuts in preheated oven for 8-10 minutes. Make sure to set a timer because they burn easily. They should start to take on a light golden color and the skin should start to crack.
Transfer nuts to a clean kitchen towel and rub thoroughly so most of the skins come off.
Discard the skins. Transfer hazelnuts to a 9-inch (23 cm) square or round, baking dish, preferably silicone. If you don’t have a silicone dish, just line any other dish with parchment paper.
For the chocolate, melt cacao butter and coconut oil either in a double boiler over medium-low heat or use the double-bowl method: Place cacao butter and coconut oil in a medium-size, heatproof bowl. Pour boiling water into a slightly smaller heatproof bowl or pot and set the bigger bowl on top of that.
It takes about 10 minutes for the cacao butter and coconut oil to melt.
Use a fine mesh strainer to sift in cacao powder. Add maple syrup, vanilla extract, and Celtic sea salt and thoroughly stir until lump-free. It works best with a whisk.
Remove the bowl with liquid chocolate from the water bowl/pot and wipe the outside dry. A drop of water can ruin your chocolate! Pour chocolate over hazelnuts and distribute evenly. Make sure all the nuts are coated.
Place into the freezer for about 20 minutes until solidified. If you use a silicone dish, place it on a cutting board for stability.
Take the chocolate out of the freezer and transfer to a plate or cutting board. Break or cut into serving size pieces and enjoy!
Notes:
- Store refrigerated in an airtight container for several weeks. Best right out of the fridge!
- Here are some ideas what else you can use instead of hazelnuts: puffed rice, cacao nibs, pistachios, shredded coconut, almonds, pecans, trail mix, peanuts, or a combination of dried fruit like raisins or goji berries and nuts.
- I prefer cacao to cocoa powder when making chocolate. It’s a healthier choice and adds more depth to this irresistible treat.
- I recommend using high quality ingredients. It’s worth it!
