Coffee lovers and chocoholics rejoice -this might just be the most perfect treat. I’m not a huge coffee drinker by any means, but I’m very picky when I do have it. I really appreciate a great coffee. My absolute favourite is Hawaiian hazelnut coffee, which I used to smuggle home when visiting my beautiful great grandmother who lived there. I made some the other day, and it was even better than I remembered, making me realise just how incredible the flavours taste together. Add in chocolate and it was pretty much a no-brainer. I use roasted hazelnuts and a combination of regular instant coffee and whole beans to make this amazing treat. The instant coffee added a surprisingly great texture, almost like tiny crispy clusters and paired with the crunch of the hazelnuts and coffee beans it’s heaven. If you don’t want to make the homemade chocolate, use your favourite dark chocolate.
For the Chocolate:
200g of Cacao Butter
1/4 Cup of Honey/Agave
1/4 Cup of Cacao Powder
2 Teaspoons of Instant Coffee
For the Crunch
1/4 of Hazelnuts
1-2 Tablespoons of Whole Coffee Beans
Step 1: Roast the hazelnuts at 200’C for 5-7 minutes until they are fragrant and delicious. While they’re cooking, make (or melt if using regular dark chocolate) your chocolate. Melt the cacao butter, slowly on low heat. Then stir in your cacao powder and sweetener. When everything is melted together give it a really good whisk and take it off the heat.
Step 2: Sprinkle in the instant coffee and stir it so it’s mixed in evenly.
Step 3: Pour the chocolate evenly out into a baking tin lined with parchment paper.
Step 4: Take the hazelnuts out and give them a rough chop.
Step 5: Sprinkle the hazelnuts and coffee beans over the top and press them gently into the chocolate.
Step 6: Pop it in the fridge until hard and then serve!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo. for more healthy recipes, both sweet and savoury, check out www.thelittlegreenspoon.com and follow Indy on twitter @littlegspoon and instagram @thelittlegreenspoon.