Lucy Di Marino

Roasted Hazelnut Hot Chocolate Blocks

These roasted hazelnut hot chocolate blocks are easy to make and use and mixed with boiling water, create delicious and creamy hot chocolate.

Makes Ten Servings


1 vanilla bean
85 g hazelnuts
125 g cacao nibs
180 g date sugar


Roast the hazelnuts at 150°C for 20 minutes, shaking the tray to move them around half way through.

Once cool, in a food processor or high speed blender, process the hazelnuts with the seeds from the vanilla bean and the rest of the ingredients until completely smooth.

Freeze to set for 1 hour and cut into cubes.

To make one serving, blend 35 g cubes with 185 ml boiling water for 30 seconds or heat in a pan until boiling and froth until creamy.

Store blocks refrigerated in an airtight container.