Delicious, flavorful hazelnut chocolate with hints of lemon and coco. Somehow tastes like childhood.
This is not a super sweet version, however sweet. This is a vegan version. You can use it to make tarts or put in desserts. Or simply on a slice of bread!
||In 100oC roast the hazelnuts for 10 minutes. Then take the skin off while still hot by rubbing. Put them back into warm oven so they stay warm.|
||Check your dates, take out seeds. Put them in a jar where you will be blending your hazelnut chocolate. Throw dates inside, cover with lemon juice (no seeds!). Optional: peel half tea spoon of lemon skin and add. Cut remaining lemon leftovers and throw into the jar as well.|
||In a pot warm gently up the coconut milk. Add coco chips and mix so they soften. Add cocoa butter. When all melted add cocoa, coffee and salt.|
||Take hazelnuts out from the warm oven and throw all into the jar with lemony dates. Pour the coco liquid into the jar and blend for few minutes. It’s ready!|
|Store in jars in cool place. Serve in a tart as hazelnut filling, as a quick addition to a dessert or whenever you feel like sweetening your life on a slice of bread. Enjoy!|