Raw "Baci" Chocolate

Making raw "Baci" chocolates has been on my mind for a while. We have Bacis in the office I work in for clients and they always look so tempting. I must say my recipe does not look exactly like a Baci but I am alright with it. It is more of a messy looking healthy choc covered hazelnut truffle! haha

I think I will have to try this recipe again to make it so the hazelnut is fully covered by the chocolate.  I am pretty happy with the taste though and ate 3 during the photo shoot!

Because the chocolate around the truffles is made of coconut oil they need to be kept in the freezer as they will melt very quickly. You can also keep them in the fridge.

Ingredients: (makes around 20)

• 1 cup of roasted hazelnuts;
• 1 cup of dates;
• 2 tbsp of cacao powder;
• 1 tsp of coconut oil;
• 1 tsp of water;
• 1/2 cup additional whole  roasted hazelnuts;

For the chocolate:

• 1/2 cup of coconut oil;
• 2 tbsp of cacao;
• 2 tsp of honey or rice malt syrup;
• pinch of salt;

Instructions:

1. Mix the 1 cup of hazelnuts in a food processor;
2. Add in the dates and cacao;
3. Add the coconut oil and water;
4. Make small balls with the dough ( mine were not very uniforms as I was testing them-  A medium size is best- like the 3 on the left of the first row on the picture below)
5. Poke 1 hazelnut per bliss ball ( try not to squish them too much)
6. Pop them in the freezer for 1 or 2 hours and make the chocolate sauce;
7. Dip each truffle in the chocolate sauce once and pop the tray back in the freezer for 10 min;
8. Dip them a second time in the chocolate sauce and leave in in the freezer again for around 20 min to let the chocolate set;
9. They can look a bit messy so at this stage I cleaned the Bacis by removing some of the chocolate around the base that might have leaked and solidified to give them a round pretty and neat shape.

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