Easter is almost here and there are sweet treats everywhere! If you would like something that is delicious but not too chocolatey this is the treat to go for!
A few weeks ago a friend gave me some sweet Dukkah to try - it was delicious. I have since made a couple of versions which have been given the thumbs up from the family! Try it sprinkled over Greek yoghurt or Coyo yogurt, or with some ripe berries. The choices are only limited to you palate!
- 50g hazelnuts
- 50g almonds
- 50g brazil nuts
- 50g cacao nibs
- 30-50g orange chocolate (I used Loving Earth Orange Gubinge Raw Dark Chocolate) Keep in the fridge for easier chopping
- Spread out all the nuts on a tray and place win the oven for 10-15 minutes to lightly toast them.
- Remove for the oven an cool the nuts completely
- Place into a high powered blender (I used a Vitamix) and pulse on high 3-4 times until chopped, but not too fine- you may need to do this in batches.
- Add in broken pieces of chocolate and pulse 2-3 times to chop. If the chocolate is cold it chops easier.
- Mix through the cacao nibs (no need to chop these, unless they are too big)
- Stored in the fridge, it will last for about 3 months
For a spicy kick add in some chilli flakes and change the chocolate to a plain version, I love the Creamy Coconut Mylk Chocolate from Loving Earth. I made it with 1/2 tsp of chilli flakes (or more if you like it hot!)