Hazelnut Stuffed Chocolate Bars With Coffee Shortbread (Vegan, Gluten Free)

Ingredients

Hazelnut Butter

2 cups roasted hazelnuts see notes

Cookies

1/2 cup almond flour
1/4 cup tapioca starch
6 tablespoons Bob Red's Mill gluten free 1:1 flour
1 teaspoon cocoa powder
1/8 teaspoon sea salt
1 tablespoon instant coffee
1 teaspoon boiling water to mix with the instant coffee
3.5 tablespoons coconut oil melted
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

Chocolate

1 cup chopped dark chocolate about 170 grams
handful hazelnuts for garnish
handful chopped coffee beans optional for garnish

Instructions

Hazelnut butter

Rub the hazelnuts between you hands or in a clean kitchen towel to remove any excess skins. It's ok if some of them are still on the hazelnuts.
Place the hazelnuts into a high speed blender or a food processer. Blend, scraping down the sides periodically. After about 2 minutes the oils will begin to release from the nuts and a butter will start to form. Keep blending until it is your preferred consistency (crunchy or smooth).
Place the hazelnut butter in a jar and store in the fridge. You will have leftovers, which can be eaten as is or add cocoa powder and sweetener for homemade Nutella.

Cookies

Preheat the oven to 350℉. Line a baking sheet with parchment paper.
Mix the instant coffee and boiling water. It will be thick and slightly sticky. Set aside.
In a medium sized bowl mix the almond flour, Bob's Red Mill gluten free flour, tapioca starch, cocoa powder and sea salt until there are no clumps.
In a measuring cup or small bowl mix the melted coconut oil, maple syrup, vanilla extract and instant coffee mixture. Pour the wet ingredients into the dry. Stir until it comes together and then use your hands to lightly kneed the dough into a ball, making sure that the dough is an even color. It should be moist and slightly sicky.
Roll the dough between two pieces of parchment paper until it is 1/8 inch thick. (Depending on the room temperature, if the dough is too soft to roll out place it into the fridge for 10-15 minutes.) Cut out the cookies and use an offset spatula to transfer them to the baking sheet. Repeat the process until all of the dough is used. You should be able to make 12 cookies.
Bake for 11-12 minutes. Watch carefully so that they don't get too dark. Let them cool on the baking tray for 15 minutes and then transfer them to a cooling rack.

Chocolate bars

In a medium sized bowl add the chopped dark chocolate. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
Pour the chocolate into the bottom of the molds and spread evenly. Place into the fridge to set for about 20-30 minutes.
Spread a thin layer of the hazelnut butter on top of the chocolate, leaving a border around the edges.
Pour more melted chocolate to cover, but not completely to the top. If it's filled to the top once you add the cookies it will overflow. Gently tap the molds to release any air bubbles.
Place the cooled cookies on top of the chocolate and sprinkle some hazelnuts and chopped coffee beans if desired. Place into the fridge to set, about an hour. They can last up to a week stored in the fridge. Enjoy!

Notes

*If your hazelnuts are not roasted, simply lay them out on a baking tray and roast at 300F for 15-20 minutes. They should be a light golden color and have a wonderful toasted scent.

*This recipe make 4 thick square bars 4"x4". There will be leftover hazelnut butter and cookies.

Nutrition