I've had to keep my holiday treats on the super DL (down low).
My best friend's husband contacted me a couple weeks ago saying that he needed some treats for his wife asap! She can't have any dairy because she is allergic (I always get her to try my homemade sweets that are made with organic, awesome ingredients. Oh! And they are made with tons of love so they are EXTRA awesome). He wanted me to make her a huge platter of goodies for her for Christmas. I thought that was so sweet of him so I said of course!
So I got to work and made treat after treat. It was hard not to blog about all my creations but since they picked up their goodies I can now post away.
Today I am going to start with my HAZELNUT CHOCOLATES. These babies are seriously the best. I probably should have saved them for last but I couldn't resist. They are made from cocoa (cacao) butter, cacoa powder, unpasteurized honey, pure vanilla extract, coconut oil and hazelnut butter.
Coconut oil is a cheap substitute for cocoa butter but the finished product doesn't taste AS great.
Last year I tried to recreate Ferrero Rocher for my husband. Hazelnut is his favourite flavour and he used to eat Ferrero's every Christmas (and Turtles). So I was like, "No more refined sugar!! I am going to make you some." My first batch was a success and Tod and I fell in love with quality, wholesome, homemade chocolates.
This year, since the rolling and the layers take a while to make I decided to throw all the ingredients into a pan. Let them melt and pour them into chocolate molds, sprikle chopped toasted hazelnuts on top and then freeze them. And Voila. Hazelnut chocolates.
6 days until Christmas! I'm so excited for family time, drinking tea by the fire, playing games and having some relaxing time.
If you’re trying to stay away from refined sugar this holiday season then this is the perfect treat to satisfy your sweet tooth and calm your craving.
Makes 12 cups or 20 chocolates
· 1/4 cup raw hazelnuts, toasted
· 1/2 cup cacao (cocoa) butter
· 1 Tbsp. coconut oil, melted
· 1/2 cup hazelnut butter
· 1/2 cup cacao powder
· 1/4 cup unpasteurized honey
· 2 tsp. pure vanilla extract
1. Preheat oven to 350° F(175° C). Add whole hazelnuts to a cookie sheet. Bake in the oven for 4-5 minutes, until the skins are cracked. Stir at 2 minutes. As soon as you smell them they are done. Let cool. Roll hazelnuts between your hands so the skins fall off. Chop skinless hazelnuts and place in a bowl. Set aside.
2. Add cacao butter to a large frying pan and heat on the lowest heat. Add coconut oil. Let the two ingredients melt.
3. Add hazelnut butter, cacao powder, unpasteurized honey, and vanilla extract and stir well until fully incorporated. Pour liquid into parchment muffin cups or chocolate molds. Freeze or refrigerate for 1 hour. Add to a freezer safe bag or air tight container to store. I like to keep mine in the freezer.