Triple Layer Hazelnut Chocolate Slice (Gluten, Dairy & Refined Sugar Free & Paleo)

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Here you have it, sister to the Triple Layer Chocolate Caramel Slice, and they’re one heck of an appetising little family.

She may not be as eye-catchingly variant as the counterpart, but the gorgeous new flavours and textures are hard to pass up. Some (bloke of the house, a.k.a obligatory-taste-tester-of-everything-that-goes-through-this-kitchen) would even argue that this version is much tastier! Either way, it’s this little winner that’s been showing it’s wee face several times in the past couple weeks.

So without further ado, I give you my latest scrumptious treat…

 

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Hazelnut Chocolate Triple Layer Slice (Gluten, Dairy & Refined Sugar Free & Paleo)

 

Base Layer

3/4 cup ground almond

2 tbsp cocoa

1/4 tsp baking soda

pinch salt

1 tsp vanilla extract

2 tbsp honey, melted

1 tbsp coconut oil, melted (can sub with butter if you don’t require dairy free)

Preheat oven to 180’C/350’F. Grease and line a loaf tin with baking paper (mine measures 20cmx10cm). Mix all of the above ingredients together in a bowl to form a ‘cookie dough’ like consistency. Press down into the bottom of the loaf pan. Cook in the oven for 6-8mins – until slightly raised and dry to the touch. Set aside to cool.

 

Hazelnut Fudge Layer

1 quantity of Chocolate Hazelnut Spread

which is…

1 cup dates, soaked overnight in 3/4 cup water (don’t drain water – it goes in the mix)

3 heaped tbsp Hazelnut Butter

1 tsp vanilla extract

2 tbsp cocoa or cacao

1/8 tsp salt

Place all ingredients in a food processor and blitz until smooth. Spread this mixture over the cooled base layer then place in the fridge or freezer to await the topping.

 

Chocolate Mousse Topping

6 tbsp of the ‘more dense’ coconut milk (store a can of coconut milk in the fridge overnight, open the can carefully, the top will be more firm than the underneath – use this denser section & save the rest for delicious smoothies or ice cream!)

2 tbsp cocoa

1 tbsp honey

1/2 tsp vanilla extract

pinch salt

Beat the coconut milk with handheld beaters or whisk until thick and creamy (like normal cream consistency). Add the remaining ingredients then beat again to combine – the end result should be nice and fluffy. Spread this over the middle layer and place the loaf in the freezer for an hour before topping with the nuts…

 

To finish

1/4 cup roasted or toasted natural hazelnuts

Skin the nuts (by rubbing them between your hands) then chop them up into little chunks. Sprinkle the chopped hazelnuts over the mousse layer then return to the freezer to await the consuming!

 

Due to the cooked base, this slice doesn’t melt as quickly in open air as it’s counterpart however the mousse will go quite soft so I tend to find the better long term storage location is the freezer.

I hope you enjoy this variation as much as the last one!

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7 thoughts on “Triple Layer Hazelnut Chocolate Slice (Gluten, Dairy & Refined Sugar Free & Paleo)

  1. Mollie says:

    Sounds wonderful! What is the difference between vanilla essence & van. extract? And if I only have extract, how much of that could I use in the base layer instead of the essence? Thanks!

    • hungrycub says:

      Thanks! Sorry the vanilla essence was a typo on my part! I actually use (and meant to write) vanilla extract, so yes go ahead with the exact same quantity of your extract :). Vanilla essence is interchangeable at the same quantities however it’s often not made with all real ingredients so i tend to prefer the truer flavour of extract – but you can use either. Enjoy!

  2. Earl says:

    I couldn’t find hazelnut butter at my local co-op, but I did find a chocolate hazelnut butter blend (ingredients: dry roasted hazelnuts, dry roasted almonds, organic cane sugar, organic cocoa, organic cocoa butter, sustainably sourced palm fruit oil, vanilla, sea salt). Would this work if I just used 3 tbsp and mixed it with the dates?

    • hungrycub says:

      That sounds like it could be a great alternative! You could try adding the 3 tbsp, taste test and add a little more if needed. Another time if you can source hazelnuts you can also try making your own hazelnut butter (link to that in the recipe) it’s really simple and delicious!

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