Feeds: 10-12

Cooking time: NA

Ingredients

Bark

• 60g Hazelnut meal
• 70g Hulled tahini
• 60g Rice malt syrup
• 70 g Coconut oil, melted
• 15g Coconut butter, melted
• 40 Almonds crushed
• Pinch of vanilla powder
• Pinch sea salt

Topping

• 15g Coconut butter
• 15g Cacao butter
• 20 Hazelnuts, roasted and chopped
• Pinch of vanilla powder
• Pinch stevia

Method

• Lay a sheet of baking paper on a baking tray
• In a bowl, mix all of the bark ingredients well until they form a dough like consistency
• Press the dough out on to the baking paper to create a flat thin ‘slab’ and place in the freezer
• While the bark is setting, gently melt the cacao butter in a glass bowl over a saucepan containing simmering water
• Add the coconut butter and gently stir until melted
• Add the vanilla and stevia to the mixture and remove from the heat
• Stir in the roasted, crushed hazelnuts and allow the mixture to cool and thicken a little
• Remove the bark from the freezer and spread the topping mixture along the length of the bark
• Put the bark back in to the freezer for at least 4 hours before serving