Saturday 21 July 2018

Choc Hazelnut Crumble Slice

A nutty chocolate filling, sandwiched between two oat-y biscuit layers, makes for a lovely homemade morning or afternoon tea slice. It's quite the treat!

 Squares of scrumptious slice.

The recipe is just a chocolate-y version of our favourite Lovely Lemon Slice.  Rather than a luscious lemon curd filling, I spread a generous layer of a choc-hazelnut spread. This is how I made it:

Choc Hazelnut Crumble Slice
(Not suitable for those with nut allergy.)

Base & Topping
1 1/4 cups white spelt flour (or plain flour)
1 1/4 cups rolled oats
1/2 teaspoon baking powder
1/3 cup coconut sugar (or brown sugar)
1/3 cup dessicated coconut
170g butter, melted

Filling

1/2 cup of chocolate-y hazelnut spread   (I used Pure Harvest's Coco 2 Hazelnut Spread.)


1.  Preheat oven to 180C.

2.  Line a 20cm x 20cm square cake tin with baking paper.

3.  Combine dry ingredients for the base/topping in a large bowl.

4.  Make a well in the centre and pour in the melted butter.

5.  Mix thoroughly.

6.  Spoon half of this oaty mixture into the cake tin and press down gently with fingertips to cover the bottom of        the tin evenly and form the biscuit base of the slice.  Set remaining mixture aside.

7.  Bake base for 10-15minutes until lightly golden.  Cool.

8. Spread choc-hazelnut spread evenly over base of the slice.

9.  Crumble the rest of the oaty mixture over the top of the filling and press this topping down very gently with
      your hands. 

10. Bake in oven for 20-25mins until topping is lightly golden. Remove and cool in the tin.

11. Cover and refrigerate overnight before removing from the tin and cutting into small squares. 
     Keep in an airtight container in the fridge.


A homemade treat.

The next time I make this scrumptious slice, I want to use a homemade choc-hazelnut spread.  You could use Nutella but, according to this review of its ingredients, more than half of that product is sugar and only 13% hazelnut.  While the Pure Harvest spread I used contained no cane sugar, and was far less sweet as it's primary ingredient is rice malt syrup, it only contains 10% hazelnut.  By making my own, I will be able to make a simple spread like this one, from the Living Healthy with Chocolate website, which is made from a base of hazelnut butter blended from ... just hazelnuts!

In a nutshell, that is for me one very big benefit of homemade versus shop bought. You know exactly what is in whatever you have cooked or made. You can experiment too with alternative ingredients and by adjusting quantities for ingredients like sugars and syrups, oils and fats, to arrive at healthier versions.

Meg

p.s. I am not affiliated in any way with Pure Harvest, the makers of the choc-hazelnut spread I used.  I just had a jar of it in the cupboard to use up.

















16 comments:

  1. Yum....we are eating the same sort of cookie bars right now. I looked at the lemon version and I'll jot that down. So true about the ingredients! Andrea

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    1. The lemon version is lovely. It's very sweet so I make it very occasionally. Meg:)

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  2. Looks great and I'm sure it tastes even better.

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  3. That looks delicious! You are such a good baker. It is very hot here at the moment, so I am sticking to gelato.

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    1. Too cold for gelato here, Stephenie. We are eating all our warming Winter comfort foods instead. Meg:)

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  4. It's too delicious to contemplate, Meg! I would not be able to have but one slice at a time. ;)

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    1. It didn't last long round here, Chris! Meg:)

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  5. Thanks for sharing this tasty recipe, I shall put it in my folder I think it is something we would all enjoy for a treat, but I will look for a low sugar alternative for the spread.

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    1. It's a nice treat, Marlene. I hope you enjoy it! Meg:)

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  6. I have this in fridge now, not sure I can wait until tomorrow to sample it though. Thanks for sharing the recipe
    Cheers Kate

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    1. I hope you enjoy it when you do get to sample a piece or maybe two, Kate. Meg ☺

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  7. Hi Meg what a wonderful recipe ,thankyou for sharing it with us xx

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    1. It's a really versatile slice. You can make a lemon curd filling, this chocolate hazelnut one or I think jam would work well too. Enjoy! Meg:)

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  8. This looks delicious Meg - I do a similar one with stewed fruit in the middle but I like the sound of this version. It's on the 'to try' list!
    Cheers,
    Laura

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    1. Stewed fruit would be lovely with the oats in the base and top. Apple? Pear? Plum? Yum! Meg:)

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