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In a medium size sauce pan melt the 50g cacao butter or the 1/4 cup coconut oil. I have made both version, when you use coconut oil for the chocolate peanut topping it needs to be kept in the fridge in order to keep it solid but if you use cacao butter it stays hard even if kept outside the fridge. Also when choosing the coconut oil make sure to use a mild, odourless version else it will have the coconut taste.
Once you have the fat melted add the 1/4 cup unsweetened cacao powder, the 1/4 cup powdered erythritol, the 1/2 cup smooth peanut butter, the 1/3 cup chopped hazelnuts and some orange essence (10-15 drops, it really is optional but I think it gives a lovely kick to the chocolate topping).
Mix all throughly with a hand or stand mixer, set aside.
In a medium size bowl mix the 2 cups (200g ) of almond flour (ground almonds) with 100g powdered erythritol, the 3/4 cup melted mild, odourless coconut oil, 20-30 drops vanilla stevia and the almond essence (10-15 drops).
Line a tray or a large chopping board with parchment paper and spread the marzipan base onto it, about 1/2- 1 cm thick, its really up to your taste how thick you’d like to make it. You can put it in the fridge to set for 2 hours or you can pour the chocolate mix over on the top straight away, might just feels a bit tricky to spread out the chocolate/hazelnut topping when the marzipan base is still soft (I have done it this way ).
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Put it in the fridge for 2-4 hour hours at least to set.
Once harden, cut it up using a sharp, thin knife. Store your squares in cold and dry place, maybe even in the fridge in an airtight container.
Keep them somewhere out of reach as these are very tempting. Difficult to just have one 🙂