Choc Hazelnut Slice

PREP2 HRS 10 MIN
COOK NONE

DF

EF

GF

VE

V

Number of servings
2
Ingredients

14 cup (25g) hazelnuts (peeled) soaked in hot water for 20 minutes

7 12g 70% dark chocolate (or dairy-free alternative) chopped

18 cup (2 12g) cocoa powder (or cacao powder) plus 1/2 tsp extra for dusting

18 tsp sea salt

18 cup (10g) coconut oil melted

18 cup (16ml) maple syrup (honey or rice malt syrup)

18 cup (2 12g) desiccated coconut

Methodbased on 16 servings
1

Line a 20cm x 20cm baking tin with baking paper.

2

Drain hazelnuts and blend both nuts and skins in a food processor until smooth.

3

Add remaining ingredients and pulse until combined.

4

With wet hands press mixture evenly into cake tin. Refrigerate for 2 hours until firm.

5

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.

Nutritional Informationper serving

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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