Chocolate & Hazelnut Baklava

Chocolate & Hazelnut Baklava

Joe Lovell
Joe Lovell
Nov 30th 2022

Head Chef Joe has teamed up with Love Raw to bring you this DREAMY version of a classic baklava but with a chocolate twist, of course. ⁠ Made with layers of buttery filo pastry, a super chocolatey and rich blend of hazelnuts and Love Raw Nutty Choccy Balls, all topped with a drizzle of orange syrup. The perfect indulgent treat for the festivities 🤤

Francy winning best dessert this Christmas? Find the full recipe below and maybe to treat yourself to some Planty plant-based meals and Love Raw chocolate too 🙌

Choco & Hazelnut Fondant Image 2

🍫 Ingredients for 4-6 people:⁠

100g butter - melted⁠ 250g Filo pastry ⁠

Nut mix⁠: 200g Hazelnuts (save a small handful for topping)⁠ 100g Almond butter⁠ 30g Dark Chocolate - roughly chopped ⁠ 4 @loveraw Nutty chocolate balls - roughly chopped

Syrup: 2 Orange juice and zest ⁠ 100g Sugar ⁠ 100ml Water ⁠ 5g Vanilla paste⁠

Garnish⁠: 4 @loveraw Nutty Choc balls - cut in half ⁠ Reaming toasted hazelnuts ⁠

🧑‍🍳 Method:⁠

  1. Preheat the oven to 180C fan ⁠
  2. Add the hazelnuts to the oven for 15 minutes at 180C, or until it's golden ⁠
  3. For the syrup, add the juice, zest, water and sugar to a small saucepan. Place on medium heat and bring to a boil. Reduce to half, then remove from the heat and leave to one side.⁠
  4. Melt the butter either in the microwave or on low heat in a pan. ⁠
  5. Brush the baking tin with melted butter (we used a tin sized 25cm x 15cm)⁠
  6. Cut the filo pastry into sizes similar to the base of the baking tin.⁠
  7. Add one filo layer into the tin and brush with melted butter. Repeat 10 times.⁠
  8. For the nut mix, add the hazelnuts into a blender until it becomes a fine crumb.⁠
  9. Add the blended hazelnuts to a bowl and then add the rest of the nut mix ingredients. Mix with a spoon until it binds all together.⁠
  10. Spoon the mixture over the filo pastry in the tray and spread evenly all over. ⁠
  11. Repeat with the remaining filo sheets and butter.⁠
  12. Add into the oven and bake for 30 minutes or until golden brown.⁠
  13. Remove from the oven and add the syrup over the top and cool for 30 minutes.⁠
  14. Once cooled, cut into some sexy shapes.
  15. Sprinkle the hazelnuts and the Nutty Choc Balls over the top.⁠

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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