Hazelnut Salted Chocolate

SERVES 12

20 minutes prep time

3 hours passive time

INGREDIENTS

• 14 small pitted medjool dates

• 75 ml coconut milk

• 75 ml melted coconut oil

• 1/4 tsp Sea Salt

• 1 tsp vanilla essence

• 12 raw hazelnuts

• coconut flour for dusting

• 25 g cocoa powder

• 25 g Coconut Oil

• 2 tsp shredded coconut

METHOD

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil and vanilla essence. Blend into a smooth paste, then transfer to a freezer proof container and freeze for 1 hour.

1. Line a baking tray with greaseproof paper. Roll a hazelnut in the mixture until it's coated – it's messy and the balls won't be perfect shape but this doesn't matter, just keep using teaspoons to handle the mixture.

2. Dust with a little coconut flour so the balls don't stick together and put onto the lined baking tray. Repeat until all the mixture is used up, then put the tray into the freezer for 3 hrs.

3. While the nuts are freezing, make the chocolate coating – cocoa powder, coconut oil and shredded coconut.

4. Put all the ingredients for the coating in a pan and set over a low heat, stirring until melted. Remove from the heat and leave the mixture to cool a little until it is thick enough to drizzle over the hazelnut balls.

5. Pour the coating over the hazelnut balls, sprinkle a little salt over each, then pop back into the freezer for 30 minutes.

6. Eat and Enjoy