- 1
Ingredients
- 3 cups raw hazelnuts
- 12 oz dark chocolate (70%, 80%, 90% or even 99-100%)
- 2 Tbsp extra virgin coconut oil (you can substitute butter, ghee, lard or palm shortening)
- 1/2 tsp coarse unrefined salt (optional; I like to crush Himalayan pink salt)
Preparation
Step 1
Preheat oven to 350F.
Place hazelnuts on a rimmed baking sheet and bake 15 minutes. Remove them from the oven and immediately pour into a clean tea towel. Fold the tea towel over the hazelnuts and let them sit for 1-2 minutes.
Discard the skins and place the hazelnuts back on the tea towel (you could also do this step on a cutting board on in a large ziplock bag). Crush the hazelnuts with a rolling pin, until the pieces are pea-sized or a little smaller.
Melt chocolate and extra virgin coconut oil over a double boiler or in the microwave on medium power.
Mix crushed hazelnuts into melted chocolate and pour onto prepared baking sheet. Spread to 1/4″-3/8″ thick (it won’t cover your whole baking sheet and that’s fine). Sprinkle salt over the top.