When it comes to desserts, hazelnut and dark chocolate are a perfect pairing, as proven by this decadent Ferrero Rocher inspired slice, with a healthy twist.
Ingredients
200g pitted fresh dates
220g roasted hazelnuts, skins removed
150g digestive biscuits
30g (1/4 cup) raw cacao powder
1 tsp vanilla extract
100g dark (78%) chocolate, melted, cooled slightly, plus extra, to serve (optional)
Choc-avocado mousse
2 medium ripe avocados (about 250g flesh)
140g (1/2 cup) coconut yoghurt
80ml (1/3 cup) maple syrup
30g (1/4 cup) raw cacao powder
2 tsp vanilla extract
150g dark (78%) chocolate, melted, cooled slightly
Directions
Step 1
Grease a square 18cm cake pan. Line with baking paper, allowing the sides to overhang. Place dates in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain.
Step 2
Place 120g hazelnuts in a food processor. Add biscuits and cacao. Process until roughly chopped. Add dates and vanilla. Process until the mixture is almost smooth but still has some texture. Press half the mixture into the prepared pan. Place in the fridge for 30 minutes or until firm.
Step 3
Line a tray with baking paper. Roll the remaining mixture, 2 teaspoonfuls at a time, into balls. Press a whole hazelnut into the centre of each and re-roll to enclose. Coarsely chop the remaining hazelnuts. Dip the balls in melted chocolate, allowing any excess to drain. Sprinkle with chopped hazelnuts. Place on the prepared tray. Drizzle with any remaining chocolate and place in the fridge until set or ready to serve.
Step 4
Meanwhile, for the mousse, place the avocado, yoghurt, maple syrup, cacao and vanilla in a clean food processor. Process until just smooth. Add melted chocolate. Process until creamy. Spread mousse over slice and place in the fridge overnight to set.
Step 5
Carefully remove slice from pan. Cut into 16 squares and top with choc balls. Drizzle with extra melted chocolate, if you like.
