Chewy chocolate chunk and dunked crispy round the edges hazelnut cookie bark!!!
A recipe experiment that went wrong…turned in to the most incredible cookie bark ever! Super crunchy and chewy, it might have initially looked a little ugly but it was nothing a little chocolate dunking couldn’t remedy!
I originally intended these to be more like bars, evenly sliced, a little more fudgy in the middle. I came pretty close to throwing the unevenly shaped massive cookie in the bin but decided to let it cool…
When I finally sliced it up in to chunks and took a nibble I was so delighted I’d held on to it!!! Truly magical! Such an incredible consistency made all the more addicting given some time in the fridge.
It didn’t look all that appealing but having tasted it I was on a mission to make it more attractive. Chocolate dunking and drizzling never fails me…it only takes one or the other and I decided to go all out with these ones.
You can keep this super healthy and sugar free by using stevia, just a touch of raw honey or maple syrup in your chocolate go all out dark and rich with raw cacao paste. It’s you up to you!
Chocolate and hazelnut are a match made in heaven; case in point!
My brother, none the wiser to the slight kitchen mishap, crowned these one of the best things I’ve made! He pretty much ate let’s say 3/4 of the entire batch single handedly in the space of two days.
The best part?! You can mix this up in one bowl, stick it in to your crock pot and sit back and relax! A delightful nibble for those that fancy something sweet over Christmas and New Year festivities, or stick the wedges in to a nice jar…the perfect healthified homemade gift!
Any recipe failures that turned out to be an incredible success? I’d love to hear your stories!!!
Crockpot Hazelnut Chocolate Dunked Cookie Bark
Prep Time: 10 minutes
Cook Time: 1.5 – 2 hours
Keywords: slow-cooker dessert snack gluten-free grain free low-carb paleo sugar-free coconut oil hazelnuts
Ingredients (Serves 8 – 10)
- 1/4 cup (55g) coconut oil melted
- 1/2 – 3/4 cup (100 – 150g) stevia or coconut sugar
- 1 large organic egg or 2 egg whites (60ml/1/4 cup)
- 1 tsp vanilla seeds or pure vanilla extract
- 180g (1.5 cups) hazelnut meal (I made my own and kept it quite coarse!)
- 1.5 tsp baking powder
- 1/4 tsp Pink Himilayan Rock Salt
- 1/2 Cup (100g) 90% dark chocolate chunks or 100% cacao chunks
- 3/4 cup (150g) 90% dark chocolate chunks or 100% cacao paste + 2 tbsp (28g) coconut oil + 1 tbsp (20g) raw honey or maple syrup
Line a 5 lire/quart crock pot with parchment paper and rub with coconut oil. Set aside.
In a large bowl, beat together the melted coconut oil and stevia or coconut sugar. Add in the egg or egg whites and vanilla and beat until well combined.
Pour the hazelnut meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chunks.
Transfer the dough into the crock pot and press down evenly.
Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 hours. Mine was perfect at 1.5 hours. Be careful not to overcook the bars as they firm up A LOT once cooled.
Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely. Allow to sit for an extra 10 minutes in the crock pot out out of the heated base before removing so that they firm up a little.
Once cooled break in to chunks or slice for even edges!
Melt cacao paste with coconut oil and sweeten to taste or melt dark chocolate. Dunk the edges of your cookie bark in the chocolate mix, allow to firm up on a parchment lined baking tray. Cookies are best stored in the fridge for the ultimate crispy chewy cookie!
Will keep in a seal tight container in the fridge for up to one week or the freezer for up to one month….they won’t last that long!
Adapted from @foodfaithfitness