Hazelnuts contain a high amount of phytic acid so it's best to soak them. This neutralizes the phytic acid. Then dehydrate them either in a dehydrator or oven. The low temperature dehydrating crisp the nuts without oxidizing the oils.
I am going to try this recipe with walnuts and almonds. I think it will be very good.
As with all sweets, remember to consume in moderation
Makes about 4 cups
2 cups hazelnuts soaked and dehydrated
4 tablespoons of real maple syrup
2 packages of organic sunspire 65% dark chocolate chips
8 tablespoons butter OR coconut oil
1 cup of organic heavy cream or coconut milk ( I used coconut milk)
1 teaspoon celtic sea salt
Place hazelnuts in a food processor or blender. Process until fairly smooth, buttery paste forms. Pour into a mixing bowl
Melt chocolate and butter in a double boiler and whisk until smooth. Slowly add the coconut milk or cream. Whisk until smooth.
Whisk in sea salt and maple syrup.
Pour chocolate mixture into the bowl and blend really well. There will still be very small bits of hazelnuts (mine had some bigger bits) throughout the mixture. Pour into glass jars and store in the refrigerator for up to 1 month.
I made this today and it was really yummy. I am also giving this away for the holidays.
How to soak your hazelnuts:
http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html
Chocolate chips melting:
Homemade Chocolate Hazelnut Spread
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