There are 2 types of chocolate in this world that remind me of my family. They are both of the dairy milk chocolate variety; one their ‘Turkish Delight’ chocolate bar, and their other the ‘Fruit and Nut’ bar. This is because growing up, every Saturday, my mum, dad and I would always share a family sized bar of chocolate. It became a bit of a tradition. We didn’t eat very many sweet things during the week but always thoroughly enjoyed sharing a bar of chocolate in front of the tv on the Saturday nights we were all home.Turkish Delight or Fruit and Nut were always top of the menu. This is why when I decided to make my own advent calendar I knew I had to include at least one of these flavours. Since I haven’t quite figured out how to make sugar free Turkish delight, I decided that the Fruit and Nut version was the more sensible choice (However I’ll let you know if I ever solve the sugar-free Turkish Delight Conundrum).These chocolates are simple, nutty and fruity; exactly as they should be. They are also a brilliantly easy way to add a twist to homemade chocolate.
Like I say they were originally made for an advent calendar (hence the Christmas chocolate moulds!), they are however just as tasty any other time of ear (however I do suggest using different chocolate moulds if your making these in the middle of summer (Even I draw the line at using Rudolph in August!))
Quite simply if you like chocolate, fruit and nuts you will probably enjoy these refined sugar-free paleo treats.
Happy Chocolate making!
Fruit & Nut Chocolates
Makes: 16* Difficulty: Easy Time: 30 minutes – 1 hour**
- ¼ Cup of Coconut Oil
- ¼ Cup of Cacao Powder (Or Unsweetened Cocoa Powder)
- 2 Tsp of Honey
- ½ Tsp of Vanilla Extract
- 1 ½ Tbsp Hazelnuts***
- 1 ½ Tbsp of Raisins (Chopped)
- Firstly prepare the hazelnuts. Roast in the oven on a lined baking sheet for 15 minutes at 135 ° Remove the skin by rubbing them hazelnuts in your hands vigorously, and then chop.
- Heat the coconut oil, cacao powder, honey and vanilla extract in a saucepan on a low heat until melted and combined.
- Allow the chocolate to cool slightly before filling the chocolate moulds about ¼ of the way.
- Sprinkle the raisins and hazelnuts over the top of the chocolate.
- Fill the rest of the mould with the remaining chocolate.
- Transfer to the fridge to set.
- If using a detailed chocolate mould I recommend placing the chocolates in the freezer for 5 minutes before removing them from the moulds.
- Store in the fridge.
*If you are making these as part of the advent calendar trio of chocolates you only need to make 8 and so half the recipe.
** The variation in time depends on whether you’ve bought already roasted hazelnuts of not.
*** If you buy ready roasted and chopped hazelnuts then you can skip step