Caramel Chocolate Hazelnut Clusters Recipe
Tahini, made from sesame seeds, is particularly rich in healthy polyunsaturated fats and the antioxidant vitamin E, both of which have a protective effect against heart disease and stroke. Dark chocolate is a great source of polyphenols that also promote heart health by helping dilate blood vessels and in turn reducing blood pressure.
Makes: around 14 clusters
- 7 Medjool dates, pits removed
- ¼ cup tahini
- 1 tbsp maple syrup
- 2–3 tbsp coconut cream
- 200g good-quality dark chocolate
- ¾ cup roasted hazelnuts
- Cover baking tray with baking paper.
- Blend dates, tahini and maple syrup in food processor until smooth and well combined. Add coconut cream 1 tbsp at a time until you have desired consistency. It should be thick and creamy.
- Roll caramel mixture into balls, flatten a little and press 3–4 roasted hazelnuts into each ball.
- Melt chocolate in small bowl then place caramels on fork and dip them into chocolate. Make sure they are well covered, then place on tray.
- Put clusters in fridge to set.
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