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CHOCOLATE ORANGE HAZELNUT SLICE

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack
Keyword: chocolate orange, chocolate slice, gluten free, orange marmelade, vegan
Servings: 14 hearty slices

Equipment

  • 8x8 pan greased and lined with parchment paper. 

Ingredients

Hazelnut crust ⠀⠀

  • 1.5 cup chopped toasted hazelnuts ⠀⠀
  • 2 cups gluten free rolled oats ⠀⠀
  • 1/2 tsp sea salt ⠀⠀
  • 1/3 cup coconut oil ⠀⠀
  • 3 tbsp maple syrup ⠀⠀
  • 1 tsp vanilla extract ⠀⠀

Chocolate ganache ⠀⠀

  • 1 Tin full fat coconut milk ⠀⠀
  • 340 g 70 % Dark chocolate ⠀⠀
  • 1-2 tbsp Maple syrup- depending on sweet/bitter preference ⠀⠀
  • Pinch of sea salt ⠀⠀
  • 1 jar Orange marmalade, I used cherry tree preserves Seville orange breakfast marmalade. I've tried using a cheap unbranded marmalade and it didn't work so well, try to get the best quality you can for this recipe.

Instructions

  • In a food processor blitz roasted hazelnuts, oats and salt till a sandlike constistency.
  • Add coconut oil, maple syrup, vanilla and pulse till combined.
  • Bung the mix into a 8x8 pan, make sure its level before using a spatula to form the crust layer.
  • Whack into a preheated oven at 180c for 20 mins.
  • Take out the oven and evenly spread the marmalade over the crust.
  • Pop back into the oven for 25-30 mins or until nice and sticky.
  • Cool for 15 mins while you crack on with the chocolate ganache.
  • Break the chocolate into pieces and add to a bowl. Heat coconut milk in a saucepan till it comes to the boil then pour over the chocolate. Add in the maple syrup, vanilla extract and salt. Stir till the chocolate has melted and fully combined.
  • Pour on top on the crust, sprinkle on a handful of chopped toasted hazelnuts and finish with some orange zestyness.
  • Pop into the fridge overnight to firm up, then slice away.
  • BISH BASH BOSH