1/3 cup coconut oil (measured when solid but soft)
3/4 cup raw cacao powder
1/4-1/3 cup real maple syrup
2 tbsp freshly squeezed orange juice
Orange zest from 1 orange or 2 clementines
1/2 cup chopped hazelnuts
Instructions
Melt coconut oil in a pot on low heat. Add raw cacao powder and maple syrup, stir. Add orange juice. When fully combined, remove from heat. Be careful to not burn chocolate.
Cover a baking sheet or dish with parchment paper.
Pour chocolate mixture on to parchment paper. It should be liquid and very easy to spread.
Sprinkle with hazelnuts and orange rind.
Place in the freezer for a couple of hours until solid or refrigerator overnight.
While doing that, roast hazelnuts, set oven to 350F. Place chopped nuts on a baking sheet. Bake for 5-10 minutes or until toasted and crunchy. Watch carefully to ensure they do not burn.
It's great time of year to make orange hazelnut dark chocolate bark! My recipe is free from refined sugar, wheat, soy and it's absolutely divine!... Read More
