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
- Soak the hazelnuts for 8 hrs or overnight. Drain and thoroughly rinse until the water is clear.
- 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.
- Powder Coconut Sugar as finely as possible in food processor or blender.
- Place all ingredients in a bowl and combine well making sure to cover the nuts with the rest of the ingredients.
- Spread mixture onto a Teflex Sheet & Dehydrator Tray making sure to keep the mixture connected & evenly layered.
- 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.
- 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)
- * 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.
- 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.
- 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.
- 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.
- Sieve the Cacao Powder, Cinnamon, Vanilla & Salt over the mixture. Stir well until all ingredients are incorporated.
- Add Cinnamon Essential Oil, if desired, and stir well.
- Line a small baking tray with foil or baking paper.
- Pour chocolate into the tray.
- 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!