Prep Time
20 minutes
Chilling Time
30 minutes
This is a fridge recipe, so no baking required and it is as simple to make as it is delicious. I’ve used not one but two Divine Truffle Bars, one to create a silky smooth avocado ganache and the other bar to have topped with roasted hazelnuts nuts. Decadent - I think so. It can be chilled and eaten straight from the freezer.
Ingredients
For the base
- 175g pitted medjool dates
- 60g almond butter
- A pinch of salt
For the filling
- 1 medium avocado
- 200g Divine Dark Hazelnut Truffle Chocolate
- 1 tbsp golden syrup
- 50g toasted chopped hazelnut
Method
Preheat the oven to 170C. Toast the hazelnuts for 10 minutes.
Chop the avocado, dates and chocolate and set in separate bowls.
Divide the chocolate into 120 and 80g.
When the hazelnuts are done, wrap in a kitchen towel and give an energetic rub to remove skin. Chop them to a small to medium consistency and set aside.
For the base, place the dates, cocoa powder, almond butter and a pinch of salt in the processor and blend until it forms a ball. Press the mixture into the pan and place in the fridge to chill.
Melt the chocolate for 2 minutes on a low heat. Stir every 40 seconds.
Place the avocado and syrup in the processor and blend until smooth. Pour in the melted chocolate, a third at a time, blending each time. Add this avocado layer to the date and chocolate base.
Melt the second Hazelnut Truffle bar and pour over the ganache.
Decorate with the chopped roasted hazelnuts nuts. Refrigerate to set, or place in the freezer to enjoy chilled.
