¼ cup hazelnuts
¼ cup large coconut flakes
¼ cup dried cranberries
½ cup coconut oil
½ cup dark cocoa powder
¼ cup maple syrup
Preheat the oven to 180.
Roast hazelnuts for ~ 10 minutes.
Remove and place between two paper towels and rub most of the skins off.
Toast the coconut flakes for ~ 3 minutes. Keep a close watch!
Rough chop hazelnuts and combine with coconut and cranberries
Melt coconut oil. Remove from heat.
Whisk in cocoa + maple syrup + salt.
Carefully stir in half the nut/cranberry/coconut mix.
Smooth onto a lined pan or sheet about 0.5-1cm thick.
Sprinkle rest of nut mix on top.
Remove from pan and gently peel back the paper.
Break into pieces + serve.
It will melt quickly so return to freezer if there’s any left!