You’d never guess this decedent slice is vegan and gluten free!
A crunchy hazelnut crust topped with sticky orange marmelade, chocolate ganache and sprinkling of roasted hazelnuts and orange zest. It’s a winner 🙌
Chocolate orange is a combo everyone loves so I’ve come up with this recipe that I hope you will love just as much as my guinea pigs do!
CHOCOLATE ORANGE HAZELNUT SLICE
Servings: 14 hearty slices
Equipment
- 8x8 pan greased and lined with parchment paper.
Ingredients
Hazelnut crust ⠀⠀
- 1.5 cup chopped toasted hazelnuts ⠀⠀
- 2 cups gluten free rolled oats ⠀⠀
- 1/2 tsp sea salt ⠀⠀
- 1/3 cup coconut oil ⠀⠀
- 3 tbsp maple syrup ⠀⠀
- 1 tsp vanilla extract ⠀⠀
Chocolate ganache ⠀⠀
- 1 Tin full fat coconut milk ⠀⠀
- 340 g 70 % Dark chocolate ⠀⠀
- 1-2 tbsp Maple syrup- depending on sweet/bitter preference ⠀⠀
- Pinch of sea salt ⠀⠀
- 1 jar Orange marmalade, I used cherry tree preserves Seville orange breakfast marmalade. I've tried using a cheap unbranded marmalade and it didn't work so well, try to get the best quality you can for this recipe.
Instructions
- In a food processor blitz roasted hazelnuts, oats and salt till a sandlike constistency.
- Add coconut oil, maple syrup, vanilla and pulse till combined.
- Bung the mix into a 8x8 pan, make sure its level before using a spatula to form the crust layer.
- Whack into a preheated oven at 180c for 20 mins.
- Take out the oven and evenly spread the marmalade over the crust.
- Pop back into the oven for 25-30 mins or until nice and sticky.
- Cool for 15 mins while you crack on with the chocolate ganache.
- Break the chocolate into pieces and add to a bowl. Heat coconut milk in a saucepan till it comes to the boil then pour over the chocolate. Add in the maple syrup, vanilla extract and salt. Stir till the chocolate has melted and fully combined.
- Pour on top on the crust, sprinkle on a handful of chopped toasted hazelnuts and finish with some orange zestyness.
- Pop into the fridge overnight to firm up, then slice away.
- BISH BASH BOSH
