Hazelnut praline chocolates / chocolate spread (v)

This recipe makes enough hazelnut praline to fill approximately 12 chocolates, plus a cup of spread spare. Both formats of the hazelnut praline are delicious!

Food processor required

Author: Bite-sized thoughts

Original post (with pictures) here

For the hazelnut praline
1-1/2 cups raw hazelnuts
1/2 cup agave or rice malt syrup
1/4 cup almond milk
1/2 cup good quality cacao or cocoa powder
1 tsp vanilla
Pinch sea salt

For the chocolate coating
1/4 cup + 1 tbsp coconut oil
1/4 cup good quality cacao or cocoa powder
1/8 cup agave or rice malt syrup

For shaping the chocolates
12 small silicon moulds, or small foil muffin liners

Roast the hazelnuts

- Preheat your oven to 180'C and line two baking trays with baking paper.
- Layer the hazelnuts over the baking trays and roast for 8 to 10 minutes.

Prepare the chocolate coating
- While the hazelnuts are roasting, melt the coconut oil if it isn't already liquid and then combine with the cacao / cocoa and agave / rice malt syrup. Melt over very low heat or on low power in the microwave until smooth.
- Use one-third to one-half of the chocolate mixture to coat the lower half of your silicon moulds, or the bottom of muffin liners. Transfer to the freezer for 30 minutes to firm up.

Make the hazelnut praline
- When the hazelnuts are roasted, use paper towels to rub the exterior and remove the skins. Don't worry if some skins remain, but aim to remove as many as possible.
- Transfer the shelled roasted hazelnuts to a food processor and process for 5 minutes, until the mixture is smooth and starting to clump together (see image in original post). Scrape down the sides of the bowl and process for another 5 minutes, or as long as needed to get perfectly smooth and silky hazelnut butter (again, see image in original post).
- Add the agave / rice malt syrup, almond milk, cacao / cocoa, vanilla and sea salt to the hazelnut mixture and process until incorporated and smooth, approximately 1 minute.

To compile the chocolates
- When ready, remove the chocolate moulds from the freezer. Spoon 1/2 to 1 tsp of hazelnut praline over each chocolate base.
- Reheat the chocolate coating if it has firmed up, and then spoon over the chocolate base and hazelnut praline filling to cover.
- Return the chocolates to the freezer or fridge to set, allowing 4 hours setting time if using the fridge. When set, turn the chocolates out from their moulds, and enjoy!

Store the chocolates and leftover hazelnut praline in the fridge.