Who doesn't like the combo of hazelnuts and chocolate? Made in heaven like peanut butter and jelly! I have a hard time keeping these around. Down the hatch they go! Make as many as you can afford... (hazelnuts are pricy). you won't be sorry. Great for guest or just a hazelnut snack mid day.
Enjoy.
Enjoy.
| Hazelnuts (as many as you like! I used about 3 cups for this) Cocoa powder (I prefer dutch process) I used about 1-2 Tbs. Parchment paper | Optional: Coconut sugar (I used about 2Tbs.) Coconut oil (not virgin) I used about 2-3 Tbs. |
 | Lightly toast your nuts at 250 degrees for around 15min or until you smell a hazelly goodness. Roll between two pieces of cloth to remove most of the skins. |
 | Set aside 30-40 or so nuts to add to the center of your candies. |
 | Grind down your hazelnuts in a food processor. This picture shows them not ground enough. You want the nuts to come together as a paste, but not runny like peanut butter. Watch it closely. Takes about 5 min to achieve. Then add a bit of cocoa powder and coconut sugar if you like. To taste. (For 3 cups of nuts I used like 1-2 Tbs of each) |
 | Take one of your whole hazelnuts and wrap it with enough nut paste to cover and roll into a ball. Place on a cutting board lined with parchment paper. Freeze for 30-60min. |
 | Melt your chips in a double boiler, as to not burn your chocolate. I like to add some (not virgin) coconut oil to thin the chocolate. *This makes the dip have a thinner coat. You don't have to do this if you like the chocolate dip to be thick. |
 | Dip into the melted chocolate and place back on the parchment paper. Refridgerate until chocolate is set. Like 10min. Try to save some for company... or your family... LOL... |
