When you need a chocolate treat, with that nutella kick, but without the craze-making sugar and junk. And it takes no time to make at all!
Lay the hazelnuts on a baking tray and roast for 5-10 minutes at 180. Leave to cool then rub between your hands for the skin to be shed easily. Reserve 2 tbsp of the nuts and roughly chop them
Place the rest in the small bowl of a food processor, with the pecans and grind until a fine meal. Add the cacao powder, salt, dates, maple and almond butter and mix until getting sticky but all broken down and combined.
Line a medium loaf tin (mine’s 22cm) with parchment paper and press the mixture firmly and evenly into it. Place in the freezer.
Melt the chocolate if using, or melt the chocolate ingredients in a small pan on a low heat, stirring occasionally.
Pour over the nut mixture in the freezer, scatter the remainder of the hazelnuts and adorn with raspberries!
Return to freezer and remove 10 minutes before eating or keep in the fridge.
- 1 Cup Hazelnuts plus 2 tbsp
- ½ Cup Pecans
- 2 heaped tbsp Cacao powder
- Large pinch sea salt
- 1 tbsp Almond Butter
- 1 tsp Maple Butter (or 1 tbsp maple syrup)
- 5/6 Medjool Dates, pitted and roughly chopped
- Handful of fresh or frozen raspberries to decorate Topping
- ½ Cup Cacao Butter
- 2 tbspCacao powder
- ¼ Cup maple syrup
- Pinch Sea salt OR
- 150g Dark Chocolate, melted