Try our delicious Caramel Chocolate Hazelnut Clusters Recipe

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

=R1=

Caramel Chocolate Hazelnut Clusters Recipe

By: Lisa Guy

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.


Servings

Makes: around 14 clusters

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • 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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Ewl052 Campfire Whiskey Apple Crumble Resize

Whisky Apple Crumble Skillet

Wellbeing & Eatwell Cover Image 1001x667 2024 03 14t153656.444

Campfire S’morish Banana Boats

Wellbeing & Eatwell Cover Image 1001x667 2024 03 12t111839.886

Pan-Seared Duck Breast with Orange Butter Pan Jus

Wellbeing & Eatwell Cover Image 1001x667 2024 03 12t111413.408

Charred Chilli Oil Squid & Prawn Spaghetti