Chocolate, Hazelnut and Pistachio Slice

Chocolate, Hazelnut and Pistachio Slice




400g Hazelnut Chocolate Spread

50g almond meal

75g desiccated coconut

5g freeze dried raspberries, crumbled

40g almonds, slivered

40g pistachios, chopped

Hazelnut Chocolate Spread

300g raw hazelnuts

180g Perfect Sweet™ xylitol, ground

50g cacao powder or good quality cocoa

¼ tsp salt

40ml coconut oil, melted


Hazelnut Chocolate Spread

Preheat oven to 180°C.

Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after 5 minutes so they roast evenly, until lightly browned.

Place toasted hazelnuts on a clean tea towel or cloth. Rub in the towel to remove as much of the skins as possible.

Transfer the hazelnuts to a food processor and process until finely ground.

Add the xylitol, cacao (or cocoa) , salt and coconut oil and process until smooth and creamy. Spoon into a clean airtight container or jar. Keep refrigerated.


Not all the hazelnut skin will come away when you roll them in a tea towel. This method is just to remove the excess loose skin


Line a 15 x 21cm tray with Gladwrap.

Roughly chop almonds and pistachios and lightly crumble the raspberries.

In a large bowl mix together the chocolate spread, almond meal and coconut until well combined. Fold in half the almonds, pistachios and raspberries.

Press mixture into lined tray and sprinkle with remaining almonds, pistachios and raspberries.  Press them gently into the top of the mixture.

Cover and chill for 30 – 45 minutes before slicing.