Fine, healthier vegan Toffifee variant, quickly made with only 4 ingredients. Fine caramel made from dates and hazelnut puree, topped with a roasted hazelnut and fine dark chocolate. Perfect as a healthy snack when the craving for something sweet comes. Oil-free, gluten-free and naturally sweetened.
Preheat oven to 160 degrees convection (180 degrees top-bottom heat) and toast the 20 hazelnut kernels in the oven for 10 minutes. If ready roasted hazelnut kernels are used, this step can be omitted.
20 Piece whole hazelnuts
If the dates are very hard, soak them in hot water for 1 hour and let them steep. I save myself this step because I have a good mixer I the raw dough also becomes so super.
Place dates and hazelnut paste in a blender (I use a Magimix with an S-shaped blade) and blend until a compact raw dough is formed. Separate a teaspoon from each and press into the hollow of the silicone mold. Repeat until all wells are filled. Press one hazelnut into each and refrigerate.
300 g Medjool dates, 30 g Hazelnut puree
FOR THE CHOCOLATE COATING Gently melt dark chocolate over a water bath. Remove silicone molds from refrigerator and pour a small amount of chocolate on each well, leaving edges free. Place back in the refrigerator and allow to set. enjoy!
90 g dark vegan chocolate coating
Store remaining Toffifee in refrigerator for up to one week. Best when chilled!