This was the perfect little crunchy topper for the Paleo affogato we had for dessert last night. Who doesn’t love Paleo chocolate hazelnut things?


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1.5 cups almond flour 

1/4 cup tapioca flour 

1/4 cup dessicated coconut 

1/4 cup cacao powder 

1/2 cup hazelnuts 

1/2 cup + 1 Tbs maple syrup 

1 tsp sea salt 

1 tsp baking powder 


Preheat oven to 180 degrees Celsius.

Place dry ingredients (except hazelnuts) in a bowl. Add maple. Add hazelnuts and fold into a dough. Place on baking tray and flatten into 3cm high rectangle. Bake for 20 minutes. Set aside to completely cool.
When cool slice into 1cm thick pieces and lay flat. When all sliced flat onto tray bake for a further 20-25 minutes. Might need a tad more depending on oven.

Leave to dry and serve cold. We ate all of ours that night they were so good. Clean, easy and delicious. The sweet heads in my family all loved them and no one knew they were healthy.


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