Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum! Make these Chocolate Hazelnut Hearts for someone special, even if that someone special is you.
I don’t eat a lot of candy, but one of my favorites is Ferrero Rocher, the combination of hazelnut and chocolate is so indulging. This is a slightly different combination of hazelnut and chocolate.
Whenever I get candy on Valentine’s Day I always want to get the candy with the nuts, Well this one is full of nuts, one of my favorites, hazelnuts.
I try to always keep thing simple, so this is another easy one for you. I started with my basic energy bites ingredients, nuts and dates, adding the chocolate inside and out. Like any other recipe if you want to change the nut, you can switch out for your favorite. You’ll process the nuts first, next you’ll add in the dates, chocolate chips, coconut oil, and vanilla process until it resembles a coarse meal. It should stick together when pressed between your fingers. If I doesn’t just add in a small, very small amount of water and pulse a few times. How easy is that!
When it was time to cover the outside of the candy I used a higher quality chocolate like Scharffen Berger.
I wanted to keep everything all natural, so I used a seedless raspberry jam, mixed with a powdered evaporated cane sugar to make the piping glaze. I enjoyed making and eating this recipe. I hope you give this one a try and have as much fun as I did. Go make some Chocolate Hazelnut Hearts for your sweetheart!
Chocolate Hazelnut Hearts
- 1 cup hazelnuts
- 1 cup pitted dates, about 10
- 3/4 cup dark chocolate chips
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla
- dash of salt
- 4 ounces semi-sweet dark chocolate, chopped
- 1 tablespoon seedless raspberry spreadable jam
- 1/2 cup powdered sugar
- Place hazelnuts in food processor and process 5 to 7 seconds.
- Add dates and chocolate chips to processor and process until the mix starts to come together.
- Add coconut oil, vanilla and dash of salt pulse until it resembles coarse meal. (about 3 to 4 seconds more). Mixture should stick together when pressed between your fingers. If it doesn't add in a small amount of water and pulse.
- Transfer mixture onto a parchment lined cookie sheet or cutting board, shape into a rectangle about ½ inch thick. Mixture will not fill the pan. Cover and chill in fridge for 30 minutes.
- Remove from fridge and cut into heart shapes using a heart shaped cookie cutter.
- Bring a small pot of water to a simmer boil, place a metal or glass bowl over the top of pot and place the chopped chocolate in the bowl, stir gently until completely melted and smooth.
- Carefully place heart into chocolate and gently spoon chocolate to cover, place on another parchment lined cookie sheet and allow to harden. When all hearts have been dipped you can place in fridge to harden.
- Place the jam in a small bowl and heat in microwave for 3 to 4 seconds to melt. Mix in the powdered sugar until smooth. It will seem like there is too much sugar, but keep mixing it will come together.
- Spoon mixture into a zip bag, cut a very small hole in one of the corners.
- Remove hearts from the fridge, squeeze the sugar mixture over the chocolate covered hearts in a back and forth motion. Return to fridge until completely hardened. If you like you can store them in the freezer.
|Serving Size||2 oz.|
|Amount Per Serving||As Served|
|Calories 235kcal Calories from fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 6g||30%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|