Indy Power: Utterly nutterly
These hazelnut and chocolate chunks are little bites of crunchy, smooth perfection.
Hazelnut Fudge Chunks
These are the most delicious chunks of smooth chocolatey heaven with a little crunch for perfection. No better way to use up your leftover Easter eggs next week!
Serves 12. Gluten-free, dairy-free, vegan, paleo
100g/125ml coconut cream (from the top of a chilled tin of coconut milk)
100g dark chocolate
40g hazelnut butter
20g coconut sugar
Optional: more dark chocolate and some cacao nibs for decorating
1 Spread the hazelnuts out on a roasting tray and roast them at 180°C for about 10 minutes until golden.
2 Scoop the coconut cream from the top of the tin and add it to a small saucepan on low heat along with the dark chocolate, coconut sugar and hazelnut butter. Let it melt slowly, while gently whisking to mix in the hazelnut butter. As it thickens, don’t worry if it gets a little lumpy.
3 When the hazelnuts are roasted, discard any loose shells and roughly chop them. Stir them into the chocolate mixture.
4 Spread the mixture into a small baking tin lined with parchment paper. Pop it in the fridge for about two hours until set.
5 When it’s hard, chop it into squares. I decorate with a little dark chocolate and some cacao nibs.
Biona hazelnut butter! Hazelnut butter is so delicious (think all-natural Nutella) but for some reason it’s less readily available than peanut, almond or cashew butter, all of which are now stocked in most supermarkets. Biona does a great one, with only one ingredient — hazelnuts (just as it should be). It’s just like homemade and a gorgeous alternative to the regulars for adding to porridge or spreading on toast. I love pairing it with quick chia raspberry jam on sourdough and it’s perfect for adding to treats like this one. I get it in my local Centra but good health shops have it, too.
If you can’t find hazelnut butter in the shops then you can easily make your own. For one large jar (you can make this recipe and have loads left over), roast 300g of hazelnuts on a tray at 180°C until golden and toasted, about 10 minutes. Leave them to cool and then rub them in a tea towel to remove any loose shells. Add the nuts to your food processor and blend on high until you have a runny nut butter. A good machine helps a lot (I use a Vitamix), but any decent food processor will work. The blending might take a while, up to 10-15 minutes in some machines. The more you blend the runnier it will be, so don’t lose faith, and when you think it’s ready, blend it even more.