CHOCOLATE TORRONE

without Nutella & vegan

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INGREDIENTS

dark chocolate hazelnuts coconut oil sea salt vanilla extract maple syrup

STEP 1.

Spread the hazelnuts on a baking sheet and roast for 15 minutes at 350 °F (180 °C). Every 5 minutes, shake the baking sheet.

STEP 2.

Let them cool slightly. Place the roasted hazelnuts in a clean kitchen towel and rub them together to remove the skin.

STEP 3.

Melt the chocolate in a bowl over a pot with boiling water (Au Bain Marie). Alternatively, melt the chocolate in a microwave.

STEP 4.

Stir occasionally until the chocolate is melted.

STEP 5.

Add hazelnuts, coconut oil salt, vanilla, and maple syrup to the melted chocolate.

STEP 6.

Stir to combine so all the hazelnuts are covered in chocolate and there are no coconut oil clumps.

STEP 7.

Pour the chocolate hazelnut mixture into a rectangular loaf pan lined with parchment paper or a silicone mold.

STEP 8.

Let it rest in the fridge for a few hours or until hardened.

STEP 9.

Cut in slices (about an inch/2 cm thick) and serve.

SWIPE UP FOR THE FULL RECIPE

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