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Prep time: 10-minutes + setting
Serves: 8 or 10 slices
Ingredients:
¾ cup hazelnut butter
3 scoops Whole Earth & Sea Fermented Organic chocolate protein powder
1 tbsp cacao powder
1 tbsp maple syrup
1 tsp vanilla essence
2 tbsp coconut oil, melted
¼ cup roasted hazelnuts, whole and chopped
270ml coconut cream, full fat
180g dark chocolate
Sea salt
Method:
- Line a 9-inch loaf tin with baking paper. Set aside.
- In a medium bowl, combine nut butter, maple syrup, vanilla essence and coconut oil and combine well.
- Add protein powder and cacao powder to wet mixture and stir. You may like to use your hands to combine fully. The texture should be crumbly but able to be pressed together. Stir in hazelnuts.
- Press mixture into the base of lined loaf tin, ensuring it is level and flat. Set aside.
- In a small saucepan, warm coconut cream. You want to take this off the heat just prior to it boiling. Whilst coconut cream warms, break chocolate up and put in a medium bowl. Once coconut cream is hot, pour directly over chocolate and leave for 5-minutes. Stir well until fully combined.
- Pour chocolate ganache over slice mixture. If there are any small bubbles on top, gently tap the tin on bench surface until they pop. Set in refrigerator for 2 hours or ideally overnight. Slice and store in an airtight container.
