Divine Vegan Double Chocolate and Hazelnut Slice

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

1

Preheat the oven to 170C. Toast the hazelnuts for 10 minutes.

2

Chop the avocado, dates and chocolate and set in separate bowls.

3

Divide the chocolate into 120 and 80g.

4

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.

5

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.

6

Melt the chocolate for 2 minutes on a low heat. Stir every 40 seconds.

7

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.

8

Melt the second Hazelnut Truffle bar and pour over the ganache.

9

Decorate with the chopped roasted hazelnuts nuts. Refrigerate to set, or place in the freezer to enjoy chilled.