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Sweet and Salty: Chocolate-Covered Hazelnuts

Vicky Cohen and Ruth Fox
Prep Time 15 mins
Total Time 15 mins
Course Dessert, Snack
Servings 2 cups


  • 1 1/2 cups roasted hazelnuts about 6 ounces
  • 3/4 cup chocolate chips
  • 1 tsp coconut oil
  • Sea salt to taste


  • 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 increments, stirring well each time. Once the chocolate has melted, add the hazelnuts and stir well, so they’re well covered in chocolate. Transfer them to the lined baking sheet, sprinkle with salt and place the freezer for 1 to 2 hours, until the chocolate hardens. Break it into pieces
  • Store in the freezer, in a glass jar or container