Chocolate Hazelnut Slice (Paleo, Low Carb, Keto)
Ok guys, this is probably the best treat I’ve ever made. Not even exaggerating. It’s like Caramel slice meets Nutella and they create this beautiful baby. If you aren’t aware of what’s Caramel slice, it’s one of the most popular treats in Australian cafes. You can hardly find a cafe that doesn’t have their own version of the slice. However, usually this treat is combination of white flour, white sugar (a lot of it) and fat. Not exactly ideal for our health. But damn delicious, that’s for sure. And my Chocolate Hazelnut Slice (Paleo, Low Carb, Keto) is inspired by this classic, but using ingredients that are better for us and combining chocolate and hazelnuts, the dream couple.
This treat doesn’t require any baking and it’s super simple to make. The only thing you will need is time. Because every layer needs to chill a little before you can continue with this delicious creation. But if you’re simply too excited, using a freezer to cool the layers down faster is always an option. Also, you can make the slice as one big slab in a baking dish (I recommend using a silicone dish or lining a normal one with glad wrap, so it’s easier to take the slice out of it) or make single little portions in a muffin tray like I did for this picture.
The middle layer uses a chocolate collagen protein. Collagen is great for our guts, skin, hair and nails, but if you can’t get your mitts on this particular one feel free to use a good quality flavourl ess collagen or even skip it (in this case I would suggest tasting the mixture and maybe adding tiny bit of cocoa and sweetener or even a pinch of vanilla).
Store the slice in the fridge for up to 5 days or in a freezer for a few weeks. I think the freezer is a safe option, so you don’t end up eating the whole thing at once, because it’s that good 🙂
- For the base:
- 1 and ¼ cup lsa mix (mix of linseed, sunflower and almond meal)
- ½ cup desiccated coconut
- ¼ cup coconut flour
- ¼ cup coconut cream
- 2 tbsp coconut oil
- Pinch of cinnamon
- For the middle layer:
- ¾ cup coconut cream (just the thick part)
- ¾ cup hazelnut butter
- 2 tbsp coconut oil
- 2 tbsp raw cacao powder
- ½ tsp guar gum
- Optional - 2 scoops Noway chocolate collagen protein
- Optional - granulated sweetener of choice (I used Natvia)
- For the top layer:
- 100g dark chocolate (I used 85%)
- 1 tbsp coconut oil
- Small pinch of salt
- Start with putting the can of coconut cream into the fridge, so the hard part separates from the water. The best is to give the coconut cream 2 days in the fridge, but if you're short on time you can also cheat a little and place into the freezer for ca 30 minutes.
- To prepare the base layer, toss all the ingredients for it into a large bowl and mix them thoroughly and work the dough with your hands. Once combined into a sticky dough, press it into a small baking dish/mould or muffin tray for single portions. I recommend silicone moulds, so it will be easy to take the slice out when ready. But you can also line your dish with a glad wrap and leave the wrap hanging slightly over the sides, so you can then pick the whole thing up when you pull the corners of the wrap up.
- Place the mould with base layer into the fridge for 1 hour, so it has time to harden.
- For the middle layer, scoop out the thick part of the coconut cream out of the can (3/4 cup) and place it into a bowl with the rest of the ingredients for this part. Whip everything together with a whisk extension on your hand blender or by hand. Scoop out the mixture evenly onto the slice and smooth it down with a spatula.
- Place the mould back to the fridge for another hour, so the middle layer gets firm and then prepare the chocolate top.
- If you are using a block of chocolate, break it into smaller pieces and place them into a bowl. Add the coconut oil and place the bowl over a small pot with nearly boiling water (creating a bain-marie) to melt them together. Lower the heat under the bowl and stir the chocolate until it melts completely. If you are not comfortable with using a double boiler, you can melt the chocolate in a microwave, but it might not be as smooth. If you are using a microwave, melt the chocolate for 30 seconds, then stir properly with a spatula, then put it into the microwave for another 30 seconds and stir again. If your chocolate doesn't melt in 1 minute, keep going in shorter intervals until it does. Towards the end, stir in the salt.
- Pour the chocolate evenly over the slice and smooth it down with a spatula.
- Place the mould back to the fridge for one more hour, so all the layers get firm and then cut up the slice (or take out the single portions) and place it into an air-tight container with a lid.
- Store in the fridge for up to 5 days or in the freezer for up to few weeks.