Low Carb Sweets Recipes
Low Carb Chocolate & Hazelnut Higgedly Piggedlys
This is another great Belinda Jeffery recipe, though I butchered this one a bit. I find it gets yummier each day.
Feel free to share any ideas or ask questions about this recipe in it's thread on our forum: Low Carb Sweets Recipes, Low Carb Chocolate & Hazelnut Higgedly Piggedlys
Don't forget to check out our Low Carb Cake Recipes thread for more yummy cake ideas: Low Carb Cake Recipes
Low Carb Chocolate & Hazelnut Higgedly Piggedlys
200g Lindt 85% (broken into smallish pieces)
200g hazlelnuts, freshly roasted and either chopped or halved (I halved because they look good)
1.5 cups blanched almond meal, see this thread for tips on blanching and grinding almonds: Nut Meals and Flours
1/2 cup dessicated coconut
1/2 cup splenda
1tsp vanilla
50g coconut oil
50g unsalted butter
1/4 teaspoon salt (perhaps add half and taste in case its too much for the amount of base I made)
Method
1. Preheat oven to 180C and grease baking tray with butter.
2. Melt butter and coconut oil, mix in vanilla.
3. In a large bowl mix together the almond meal, salt, coconut and splenda then mix in the wet ingredients. Press into tray firmly and bake until it starts to brown and smell like a yummy almond cookie!
4. Take out of the oven and let sit for a minute to firm then sprinkly the chocolate evenly over the top and place back into the oven for one more minute or until chocolate is melted.
5. With a palette knife spread the melted chocolate evenly and then scatter over the hazelnuts and gently press into the chocolate. chuck in fridge for a few hours to set.
6. Once set take out of fridge and using the tip of the knife stab it gently allowing it to break into jagged pieces, don't try to slice it because then the hazelnuts break up and it will look more messy. Store in a container and chuck into the fridge.
Notes: This can last in the fridge for at least 2 weeks, at least with the original version can, but I can't see mine being a problem, the first time I made it, I made the biscuit base way too moist but it lasted at least a week and was still fine when I finished it.
Nutritional Information:
Total: Haven't worked it out yet.
Other Low Carb Sweets Recipes:
Low Carb Buttery Almond & Coconut Cake
Low Carb Flourless Chocolate & Hazelnut Cake