Festive Fig & Hazelnut Chocolate Bars || Vegan + Paleo
vegan || paleo || gluten free || grain free || dairy free || egg free || soy free || vegetarian
This Festive Fig & Hazelnut Chocolate Bar recipe is 100% healthy with the following health benefits:
- Antioxidants from the raw cacao
- Calcium, from the dried figs
- Protein from the activated nuts
- Easier digestibility, due to the nuts being activated (removal of phytates during activation, prevents binding to other nutrients, thus enhancing nutrient absorption).
Why not make a batch for dessert, scatter on a fruit platter, break into smaller pieces and present as an edible Christmas gift in recycled jars – the options are endless!
Makes: 24 bars
Preparation time: 20 minutes
Setting time: 2 hours
- 20cm x 30cm baking tray with shallow sides
- Double-Boiler: (to melt cacao butter):
- Non-reactive mixing bowl (glass or ceramic) (The bowl must be wider than the top of the saucepan)
- Wooden mixing spoon
- Kitchen scales
- Measuring cup and spoons
- 250g cacao butter, finely chopped
- 125g cacao powder
- 1/4 cup maple syrup
- 2 tsp freshly grated ginger (or 1 tsp ground dried ginger)
- 1 tsp mixed spice (optional)
- 1 tsp vanilla powder
- pinch Celtic sea salt (OR Himalayan salt)
- 1 cup activated almonds (OR roasted almonds)
- 1 cup activated hazelnuts (OR roasted hazelnuts)
- 10 preservative-free dried figs, hard stems removed, and torn into halves
- Line a 20cm x 30cm baking tin with baking paper and set aside.
- To create a double-boiler, to melt the cacao butter: Place the saucepan on the stove with 2 inches of water. Bring to a very gentle simmer, before reducing the heat lower, below the simmer.
- Place the non-reactive bowl on top of the saucepan, ensuring that there are no gaps at the sides and ensure that the base of the bowl is above and not touching the water level.
- Then add the raw cacao butter to the bowl. Stir constantly with a wooden spoon. Turn off the heat and keep stirring until all of the cacao butter has melted. Low heat (circa 40 degrees Celcius) is best so it might take 5 minutes or more at a low gentle heat. Be patient. If the cacao butter appears to be melting very quickly, then remove the bowl from the saucpan and keep stirring on the benchtop.
- Once melted, remove the bowl from the saucepan. (You no longer need the saucepan).
- To the bowl, add the cacao powder, maple syrup, grated ginger, mixed spice (if using), vanilla and salt. Stir gently and constantly with the wooden spoon until all of the ingredients is evenly combined. Adding these ingredients should cool the chocolate further and it should now be ready to pour.
- In the lined baking tin, scatter the activated (or roasted) almonds and hazelnuts evenly across the entire surface area of the tray. Do the same with the torn fig pieces.
- Then, pour the chocolate mixture over the fruit and nut. Drizzling evenly until level and equally distributed across the tray.
- Transfer to the fridge, allowing to set for a minimum of two hours.
- Once set, use a sharp knife to cut into 24 chocolate bar portions.
Store your Festive Fig & Hazelnut Chocolate Bars in an airtight container in your refrigerator -it will last for ages!