Hazelnut Cinnamon Crunch

Hazelnut Cinnamon Crunch

Making raw chocolate can be as easy as B P S! That’s Butter, Powder & Sweetener, of course. For this recipe, I’ve taken a simple chocolate recipe and jazzed it up with some cinnamon in the form of candied nuts. A bit of crunch and sweetness and BAM, you have a delightful, raw chocolate that’s easy to make. Enjoy!  

Cinnamon Candied Hazelnuts

  •  100g Hazelnuts
  • 50g Coconut Sugar
  • 1 tbsp Maple Syrup
  • ½ tsp Fine Pink Salt
  • 1 tsp Vanilla (Powder, Essence or Extract)
  • 1 - 2 tsp Cinnamon Powder
  1. Soak the hazelnuts for 8 hrs or overnight. Drain and thoroughly rinse until the water is clear.
  2. Blitz hazelnuts in a food processor until broken down into your desired texture. I like mine in big chunks *Option here to rough cut the nuts for a chunkier texture.
  3. Powder Coconut Sugar as finely as possible in food processor or blender.
  4. Place all ingredients in a bowl and combine well making sure to cover the nuts with the rest of the ingredients.
  5. Spread mixture onto a Teflex Sheet & Dehydrator Tray making sure to keep the mixture connected & evenly layered.
  6. Dehydrate at 42 degrees (108f) for 10 - 12hrs then flip onto the other side for a further 10 –12hrs or until completely dry and crisp.
  7. Break into clusters and store in an air tight glass jar for up to 6 months.

Simple Raw Chocolate

  • 180g Raw Cacao Butter
  • 120g Raw Cacao Powder
  • 50g – 100g Liquid Sweetener (Maple Syrup, Agave Nectar, Coconut Nectar)                                   50g = 86%, 60g = 83%, 70g = 81%, 80g = 79%, 90g = 77%, 100g = 75%
  • 5-10g Cinnamon Powder (to taste)
  • 2g Vanilla Powder
  • 2 Drops Cinnamon Essential Oil (Optional)
  • Pinch Pink Salt (Optional)
  1. * Melt the Cacao Butter over a double boiler in a stainless steel or glass bowl. Stir regularly to prevent heat build-up. Once 50-60% melted, remove bowl & place on a tea towel. Wipe bottom of bowl to remove moisture from steam & take the temperature.
  2. The butter should never go above 42 degrees to stay ‘RAW’. The melt point of cacao butter is 34-38 degrees so removing at 50-60% melted will keep your butter below 42 Degrees.
  3. You can put the butter back on the double boiler for short bursts of 10-30 seconds, making sure to remove, place on tea towel, wipe moisture & take temperature until completely melted. Try and get the butter as close to 40 degrees as you can to help with incorporation of the rest of the ingredients.
  4. Add your chosen Liquid Sweetener and combine well *Make sure the sweetener is room temperature to prevent the butter from lowering too much during this step.
  5. Sieve the Cacao Powder, Cinnamon, Vanilla & Salt over the mixture. Stir well until all ingredients are incorporated.
  6. Add Cinnamon Essential Oil, if desired, and stir well.
  7. Line a small baking tray with foil or baking paper.
  8. Pour chocolate into the tray.
  9. Sprinkle the Cinnamon Candied Nuts on top of the chocolate and set in the fridge for 30mins – 1hr.

Note: This chocolate is not tempered so it needs to be stored in the fridge in an airtight container. To consume, take out of the fridge for 5-10 mins if you prefer a softer consistency when eating. Your chocolate will last up to 6 months but I doubt it will last that long!