Not one for the Easter bunny trail, this ‘chocolate’ needs to be kept in the freezer because it melts much faster than traditional chocolate, due to the coconut oil content. It is delicious eaten straight from the freezer, or should be kept chilled before serving. You can substitute the nuts and shredded coconut for other toppings such as crushed pistachios, freeze dried raspberries, or dried fruit.
Preheat the oven to 150C and line a small baking tray with baking paper.
Using a seperate baking tray, lay out the almonds on one half and the almonds on the other and roast for 10 minutes. Add the coconut and roast all three together for another 3 minutes, watching the coconut carefully, as it burns quickly.
Place the hazelnuts on a few damp sheets of kitchen paper and rub vigorously until the skins fall off (it is fine for some skin to remain). Roughly chop the almonds and peeled hazelnuts.
In a saucepan, melt the coconut oil over a low heat. Remove from the heat and whisk in the cacao powder (or cocoa) and maple syrup, until smooth. Stir in half of the almonds and hazelnuts.
Spoon the chocolate mixture onto the parchment-lined baking tray and smooth out until it is about 1 to 1.5 cm thick. Sprinkle on the remaining nuts and all of the shredded coconut. Place in the freezer, on a flat surface for about an hour, until frozen solid.
Once frozen, break into pieces of bark. Store in the freezer until ready to serve.