Quick and easy to make, this sweet and salty snack of Sweet and Salty: Chocolate-Covered Hazelnuts s crunchy, buttery, sweet, and finished with a pinch of salt.
In our opinion, the world would be a better place if we just started eating dessert before dinner. Especially our Salted Chocolate-Covered Roasted Hazelnuts – these crunchy, buttery, sweet, and salty babies might just be the secret to world peace. What isn’t there to love about roasted hazelnuts? Also known by the dorkier name of “filberts,” these little, exotic, nutty/chocolatey treats add crunch and sweetness to baked goods, extra flavor to salads, sauces and coffee, or make a heart-healthy, brain-powering snack on their own. Even better, roasting them is super easy, and they freeze for up to a year afterward! ( click here to learn how to!)
While we love to present ourselves as culinary geniuses, the truth is, we came up with the recipe for these chocolate covered roasted hazelnuts by accident. In the middle of making several servings of our chocolate-dipped stuffed dates from our cookbook, Tahini and Turmeric, for one of our cooking events, we happened to have a bunch of melted chocolate left over. So we added it to some roasted hazelnuts, threw in some salt, put them in the freezer, et voilà! Instant dessert. It just goes to show you that some of the most marvelous ideas come about by mistake. (For more chocolate-stuffed date inspiration – or to just drool – click here.) 
The great thing about these salted chocolate covered roasted hazelnuts is not just how quick and simple they are, but also what a delicious option they make for vegans, vegetarians, and those observing Passover (of course, you can eat them the rest of the year,
too!). There’s also plenty of room to experiment. Try mixing your roasted hazelnuts with:
cinnamon
cardamom
cloves
pumpkin spice mix
or even a touch of Garam Masala.
Be sure to make a lot: these guys will run out quickly!
Sweet and Salty: Chocolate-Covered Hazelnuts
- Total Time: 5 minutes
- Yield: Makes about 2 cups 1x
- Diet: Omnivore
Description
Sweet and salty perfection! Crispy hazelnuts dipped in rich chocolate – the perfect treat.
Ingredients
- 1 1/2 cups (355 ml) roasted hazelnuts
- 3/4 cups (177 ml) chocolate chips
- 1 tsp coconut oil
- Sea salt
Instructions
- Line a large baking sheet with parchment or wax paper. Set aside.
- Place the hazelnuts in the freezer while you prepare the chocolate.
- Combine the chocolate chips and coconut oil in a medium bowl, and melt in the microwave at 20-second intervals, stirring well each time. Once melted, add the hazelnuts and stir until well coated. Transfer to the prepared baking sheet, sprinkle with salt, and freeze for 1 to 2 hours, or until the chocolate hardens. Break into pieces.
- Store in the freezer in a glass jar or container.
Notes
- For easier dipping, freeze the hazelnuts for at least 30 minutes before melting the chocolate.
- If you don’t have coconut oil, use vegetable shortening or another neutral-flavored oil instead.
- For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 10
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
Frequently Asked Questions
How do I roast hazelnuts for this recipe?
To roast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until they’re golden and fragrant.
What type of chocolate should I use for coating the hazelnuts?
You can use dark, milk, or semi-sweet chocolate depending on your preference; just make sure it’s good quality chocolate for the best results.
How do I store the chocolate-covered hazelnuts after making them?
Once the chocolate has set, store the hazelnuts in an airtight container at room temperature or freeze them for up to a year.
