I love chocolate so much! Its such a nice treat to have here and there, and although I thoroughly enjoy my quick chocolate recipe, I wanted something that was a bit more true to store bought chocolate without the dairy, refined sugar and fillers.
I always have cacao butter on hand in the cupboard, it stores well and its a nice thing to have on hand for desserts. I had been playing around with a 'nutella' recipe using hazelnuts and thought why not combine the two to make chocolate? The result? A delicious, dairy and refined sugar free chocolate that ticks ALL the boxes. It's enjoyed by all members of my family (especially my youngest who has to avoid dairy to manage his eczema), and I made a big batch to give away in little jars as gifts over the festive season and they were a HUGE hit!
I hope you enjoy this chocolate recipe as much as I do. xRenee
Cooking time: 25 mins
Total time: 1 hour 25 mins
Makes: 3-4 trays of chocolates in moulds
1 cup hazelnuts*
200 g cacao butter, roughly chopped
1/8-1/4 tsp salt
1 1/2 tsp vanilla essence
100 g rice malt syrup**
1/4 cup cacao powder
Preheat your oven to 150 degrees Celcius.
Line a baking tray with baking paper (or silicon baking sheet) and spread hazelnuts on top. Bake for 10-15 mins, rolling the hazelnuts around at the halfway point for even roasting. Remove from oven once the skins have become darker brown and started to split.
Allow the hazelnuts to cool, then place in an airtight container and shake vigorously until the majority of the skins have come off. Once the skins have been removed place in a food processor/blender/thermomix and process until smooth, scraping down the sides to ensure its processed evenly. Set aside.
Set up a double boiler (a pot half filled with water with a glass or metal bowl on top) and bring the water to the boil. Add the cacao butter and melt, stirring occasionally with a whisk.
Once the cacao butter has melted add the remaining ingredients (including the hazelnut butter) and whisk over the heat until well combined.
Pour the mixture into chocolate moulds (I place the moulds on a baking tray so they don't spill as I transfer) and place them in the freezer for 1 hour. As you are pouring the chocolate mix, stir regularly as the hazelnut butter tends to sink to the bottom. These chocolate don't melt as quickly as other homemade ones, but are still best kept in the freezer.
*You can use 1/2 cup of store bought hazelnut butter instead
**You can use any other liquid sweetener (honey, maple, coconut nectar etc) or very finely ground coconut sugar. Using rice malt syrup allows this recipe to be fructose friendly.