raw hazelnut chocolates

I was first introduced to the concept of making raw chocolate in Sarah Wilson�s I Quit Sugar books (thank you Sarah!). Once you�re familiar with the basic recipe (i.e. coconut oil with a bit of cacao powder and a touch of sweetener), you can start making different flavours by adding your favourite ingredients.

I love this hazelnut version. Who doesn�t love a hazelnut/chocolate combo? The recipe makes 6 mini chocolate cups, which is a good thing, as it can be tough not to eat them all at once! (That�s why there are only three in the photo � I had to �test� the other three before taking the photo).

ingredients

• � cup raw virgin coconut oil, softened
• 1 tbsp raw cacao powder
• 2 tsp rice malt syrup *
• � cup ground hazelnuts
• � tsp vanilla powder or extract
• Pinch of salt

preparation

1. Stir all the ingredients together in a bowl.

2. Spoon the mixture into mini cupcake molds or paper cases, sprinkle with a little extra ground hazelnuts and leave them in the fridge to set. Store in the fridge, as they may start to melt at room temperature.

Makes 6 mini chocolate cups.

* I use rice malt syrup because it's fructose-free. You could substitute raw honey or pure maple syrup if you prefer.

NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.