1Roast the hazelnuts in a 400 degree oven until dark brown and roll them between your fingers to remove the skin.
2Freeze a large cookie sheet in a freezer for at least 10 minutes until cold. Then heat the butter on medium high heat until it melts. Incorporate the sugar, and start stirring constantly for 7 minutes. When the mixture first starts to bubble, and just starts to turn brown then add the nuts.
3Then immediately pour out onto the cookie sheet.Let cool, and then use a knife to pull it off the sheet and break it apart.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
How to Make Vegan Chocolate Hazelnut Tart with Fresh Berries
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.
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