This recipe is a good example of a creation that occurs first on your tongue and brain. Sometime you are lucky to produce it with no hassle, but this one has taken a long time and many ingredients in order to get to something very close.
Health benefits of raw cacao were researched in a previous recipe for the Fructose Free Chocolate Cake. This Hazelnut Chocolate Log is also fructose free, dairy free, and gluten free. You might wonder what is in there then, please have a look below 🙂
Hazelnut Cacao Log
1 cup raw cacao (80 g)
100 g blanched hazelnuts
1/2 cup rice malt syrup (180g)
1/3 cup melted coconut oil (65 g)
1/3 cup melted cacao butter (70 g)
3 tbsp sesame seeds
1 tsp vanilla extract
*a silicon sheet, a bowl.
1. Grind sesame seeds in a coffee grinder. Crush hazelnuts into smaller pieces. Mix all the dry ingredients in the bowl.
2. Melt coconut oil and cacao butter, heat up the syrup (Microwave will work too). Gently combine all the ingredients and let it cool at the room temperature in the bowl to set.
3. Transfer the mixture onto the aluminium or silicone sheet. Pull one side of the sheet over the chocolate mixture and roll with your palms to form a log about 30 cm long and 5 cm in diameter. Wrap the log using the same sheet and put it into a fridge to harden. Leave at the room temperature for 15 minutes before you are ready to cut the log into 1.5 cm pieces to serve. It will be less crumbly.
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