Choccy Hazelnut Crunch

March 5, 2018

Choccy and hazelnuts...I can't think of a better combination! My dad used to buy the yummiest choccy just like this one when I was younger, and I remember frequenty grabbing sneaky squares from our fridge when no one was looking. Not much has changed...except the recipe, and it is so delicious! This choccy is super crunchy and crispy and if you're after the perfect post-dinner dessert, this is it! 







To Get The Choccy Crunch;

1/2 cup cacao butter

1/2 cup cacao powder                                                                                

1 cup roasted hazelnuts 

1/4 cup brown rice puffs 

1/4 cup rice malt syrup 

2 tbsp peanut butter







Let's Get On With It;

To begin, preheat your oven to 180c and place the hazelnuts on a lined baking tray in the oven. Leave the hazelnuts to roast for about 10 minutes, keeping an eye on them to ensure they don't burn. Once they are roasted, remove them from the oven and set aside to cool. Pop a small pot on the stove with about 2 cups of water. Allow the water to boil and place a small bowl on top of the pot ensuring the boiling water is not hitting the bottom of the bowl. If this is the case, you may burn your cacao butter. Finely chop the cacao butter and add it into the bowl, stirring until it has completed melted. Next, add the cacao powder, peanut butter and the rice malt syrup, stirring until completely combined. Take the bowl off the heat, and grab a tea towel to de-shell the hazelnuts. Pop the nuts into the towel and rub them vigourously until all of the shells have been removed. Once the nuts have been de-shelled, mix them into the chocolate mixture, as well as the brown rice puffs, and transfer into chocolate moulds or a medium sized tray. Keep your choccy in the freezer for a few hours until it is completely set. Choccy can be kept in the fridge or freezer.



Love and Wellness,




Share on Facebook
Share on Twitter
Please reload