Chocolate coated hazelnuts
I promised more chocolate...and I wont disappoint. These little nibbly morsels are the perfect last minute snack and perfect for guests at New Years...a bowl of these on the table wont last long!
5 minutes of work plus chill time...leaves you plenty of time to prep them for New Year's and then enjoy the evening with your friends and family.
These roasted hazelnut balls are reminiscent in taste of ferrero rocher truffles but 10 times healthier and simpler to whip up. You could make a big batch and freeze some, vary the favourings and coatings just like the chocolate candy slices, I left mine plain for the photos and because sometimes simple is the best, but finely chopped nuts or coconut could also be amazing!
You could also go for macadamia's or brazil nuts, any nut with a uniform surface would work....versatility is the key, most of my Christmas recipes (and many of my recipes in general) are all about versatility, working with whatever ingredients you have to hand...as long as they are healthy!
This will be the last candy recipe of the year....for more last minute inspiration check out the chocolate and candy collection.
What are your plans for New Year's...food or otherwise?
Recipe: Chocolate coated hazelnuts
Ingredients:
1/2 cup raw cacao chip/chunks
4 tbs agave
1 tsp almond vanilla, hazelnut or vanilla extract (almond is my favourite)
pinch stevia
approx. 1/2 cup hazelnuts (with skins or blanched)
Method:
Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'.
Transfer to a small bowl and mix in all remaining ingredients except hazelnuts. Mix well until the mixture begins to stiffen.
Chill the mixture for a short while in the fridge (or about 10 mins in the freezer) until it stiffens considerable but can still be moulded.
Meanwhile roast the hazelnuts for 10 minutes at approx. 170C and allow to cool. Rub off most of the skins (if necessary).
Take a 1/2 tsp sized blob of mixture and mould with fingers to coat each hazelnut. Place on a baking sheet (or similar) so that they are not touching and chill until fully firm. Store in the fridge.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
5 minutes of work plus chill time...leaves you plenty of time to prep them for New Year's and then enjoy the evening with your friends and family.
These roasted hazelnut balls are reminiscent in taste of ferrero rocher truffles but 10 times healthier and simpler to whip up. You could make a big batch and freeze some, vary the favourings and coatings just like the chocolate candy slices, I left mine plain for the photos and because sometimes simple is the best, but finely chopped nuts or coconut could also be amazing!
You could also go for macadamia's or brazil nuts, any nut with a uniform surface would work....versatility is the key, most of my Christmas recipes (and many of my recipes in general) are all about versatility, working with whatever ingredients you have to hand...as long as they are healthy!
This will be the last candy recipe of the year....for more last minute inspiration check out the chocolate and candy collection.
What are your plans for New Year's...food or otherwise?
Recipe: Chocolate coated hazelnuts
Ingredients:
1/2 cup raw cacao chip/chunks
4 tbs agave
1 tsp almond vanilla, hazelnut or vanilla extract (almond is my favourite)
pinch stevia
approx. 1/2 cup hazelnuts (with skins or blanched)
Method:
Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'.
Transfer to a small bowl and mix in all remaining ingredients except hazelnuts. Mix well until the mixture begins to stiffen.
Chill the mixture for a short while in the fridge (or about 10 mins in the freezer) until it stiffens considerable but can still be moulded.
Meanwhile roast the hazelnuts for 10 minutes at approx. 170C and allow to cool. Rub off most of the skins (if necessary).
Take a 1/2 tsp sized blob of mixture and mould with fingers to coat each hazelnut. Place on a baking sheet (or similar) so that they are not touching and chill until fully firm. Store in the fridge.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.