This decadent gluten free, dairy free and sugar free chocolate hazelnut slice is truly heavenly. It’s raw, paleo, hazelnutly, chocolately and sweet all at once. Full of healthy ingredients, including super foods: coconut oil and raw cacao, there is no better treat to make you feel on top of the world, both inside and out.
It’s simple to make in advance, stores easily in the freezer and would make even the most sceptical of dinner guests agree that, “this healthy eating business isn’t too bad after all”.
The recipe requires a food processor and cannot be made without it. I’ve used soft medjool dates for the base and dried dates for the topping, purely from an economical perspective. I’ve also used a whole vanilla bean which is arguably extravagant, so please feel free to substite with vanilla powder, paste or essence.
I’ve indicated below that this mouth-watering slice will keep well in the freezer for up to two weeks, but in reality you’ll be lucky to keep it more than a few days when you taste how good it really is.
Makes 12-14 portions
- Food processor
- Loaf tin
- 2 cups raw hazelnuts
- 1 vanilla bean, hard stem/s removed
- 2 tbsp raw cacao powder
- 10 medjool dates
- 1/4 cup coconut oil
- 1 cup dried dates, firmly packed
- 60ml boiling water
- 1 tbsp raw cacao powder
- 2 tbsp desiccated coconut, for dusting
- In a foodprocessor, add the hazelnuts, vanilla bean and raw cacao powder. Process until a fine meal is formed.
- While the food processor is running, add the pitted dates one at a time, followed by the coconut oil and whiz until a crumble-like consistency is formed. The mixture should stay together when pressed, and if not, then add a little extra coconut oil.
- Transfer the mixture to a loaf tin lined with baking paper and flatten firmly with your hands.
- Transfer to the freezer, while you make the chocolate icing.
- To make the icing, combine dates, boiling water and raw cacao powder in the food processor and whiz until you achieve a smooth chocolate paste. If your dates are very dry, then it may pay to soak them for a little while in boiling water first. Be persistent with this step – if the dates are slow to breakdown, they will eventually. You can also add a little extra boiling water if need be.
- Spread the icing across the top of the hazelnut base.
- Sprinkle with desiccated coconut and freeze for 30 mins, or until set.
- Slice into portions before serving.
If you like your icing thick, like the image below, then double the quantity.
Store in your freezer for up to two weeks.
Babies & Toddlers
While I wouldn’t give this slice to a baby, my 18 month old seemed to quite like it and trust me – he is fussy! Remember, however, that cacao is strong (it can keep you awake) and dates are high in sugar so think of this recipe as something for rare occasions, rather than an every day snack.