Hazelnut Chocolate Bark
Homemade gifts are my favourite to offer during the Holiday season. If you have a chocolate or nut lover in your life this Hazelnut Chocolate Bark will have them floating!
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Servings: 10 bark
Equipment
- stove
- freezer
Ingredients
- 1¼ cup chopped cocoa butter
- 2 tbsp organic coconut oil
- 1 cup pure cacao (sifted)
- 2 tbsp pure maple syrup
- 1 big pinch of Maldon sea salt
- ½ tsp organic vanilla extract
- 3 tbsp cacao nibs (I love Navitas brand)
- 2 cups toasted hazelnuts* (check notes)
Instructions
- Set up a double boiler. We used a stainless steel bowl over 2 inches of boiling water. The bowl should be bigger than the pot so no risk of splashing water in your chocolate.
- Add in chopped cacao and coconut oil and let it melt. Stirring occasionally.
- Once melted, add in cacao using a fine mesh strainer (this helps avoid clumps), and stir to combine.
- Add in maple syrup, vanilla, sea salt and cacao nibs. Stir stir.
- Finally, add in your nuts (this can be made with any nut and or dried fruit combo!).
- Transfer to a parchment lined 8 by 12 baking dish and spread evenly.
- Transfer to the freezer and let set for a minimum 1 hour but I let mine set for 3 before breaking apart in desired sized chunks.
Notes
*preheat oven to 350 and roast the hazelnuts for 15 min. Keep your eyes on them! Once out of the oven, place on a clean towel and rub the skins off. It’s perfectly fine to still have some skin on too!
Nutrition
Serving: 1bark | Calories: 242kcal | Carbohydrates: 18g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 4mg | Potassium: 467mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.