Recipe and image by Emma Galloway
I’ve been making versions of this slice for years, an adaptation from a recipe in my latest cook book, Every Day. Essentially it’s made up of a bliss ball mixture, which gets pressed into a tin and topped with a lush dairy-free chocolate ganache and chopped nuts. This hazelnut version brings the Nutella vibes, minus the questionable ingredients.
Makes 12 small bars
½ cup toasted hazelnuts* (skins rubbed off)
1 cup dried pitted dates
1 cup raisins
¼ cup cocoa or cacao powder
1 tbsp virgin coconut oil, melted
1 tsp vanilla extract
pinch fine sea salt
Ganache
100g dark chocolate (I use Whittaker’s 50%)
2 tbsp coconut milk
2 tsp pure maple or brown rice syrup
Line a 20 x 20cm square tin with baking paper. If you don’t have a tin the exact size, don’t worry, this slice doesn’t require baking – you can press the mixture into any-sized container or tin!
Finely chop half the hazelnuts and set aside. Place the remaining half into a food processor, along with the dates, raisins, cocoa/cacao powder, coconut oil, vanilla and salt. Pulse until finely ground and starting to clump together. Transfer mixture to the tin and press in, using the back of an oiled spoon. Place in the fridge while you make the ganache.
To make ganache, set a heatproof bowl over a small saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Place chocolate, coconut milk and maple/brown rice syrup into the bowl and stir until melted and smooth. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth ganache.
Remove slice from fridge and pour over the ganache, smoothing with a spoon to cover completely. Scatter over reserved chopped hazelnuts, then return to the fridge for 30 minutes or until the ganache has set (to speed up, pop into the freezer for 10 minutes). Using a sharp knife, cut into 12 small bars (or smaller bite-sized pieces if preferred). The slice will keep in an airtight container in the fridge for up to 1 week.
*Vetro is a great place to stock up on the freshest nuts.
