Choc Hazelnut Slice
PREP2 HRS 10 MIN•COOK NONE
DF
EF
GF
VE
V
Number of servings
2
1⁄4 cup (25g) hazelnuts (peeled) soaked in hot water for 20 minutes
7 1⁄2g 70% dark chocolate (or dairy-free alternative) chopped
1⁄8 cup (2 1⁄2g) cocoa powder (or cacao powder) plus 1/2 tsp extra for dusting
1⁄8 tsp sea salt
1⁄8 cup (10g) coconut oil melted
1⁄8 cup (16ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (2 1⁄2g) desiccated coconut
Line a 20cm x 20cm baking tin with baking paper.
Drain hazelnuts and blend both nuts and skins in a food processor until smooth.
Add remaining ingredients and pulse until combined.
With wet hands press mixture evenly into cake tin. Refrigerate for 2 hours until firm.
Cut into squares and dust with extra cocoa.
Store refrigerated in an airtight container for up to 1 week or frozen individually for up to 3 months.
Energy (kJ)
735 kJ / 175 cals
Protein
2.5 g
Fat
15.2 g
Sat. Fat
6.7 g
Carbs
7 g
Sugar
6.4 g
Fiber
1.8 g
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