Chocolate slices with caramel and hazelnut butter

Chocolate slices with caramel and hazelnut butter

Creamy and decadent hazelnut butter chocolate slices that will bring you a feeling of well-being thanks to the magnesium of cocoa and the adaptogenic effects of aswhaganda! 

Keep in the freezer at all times for a quick treat!


Chocolate slices with caramel and hazelnut butter 

Makes 12 pucks
Preparation: 30 minutes
Cooking: 2 minutes 



  • 3/4 cup plus 2 tbsp coconut oil
  • 3/4 cup cocoa powder
  • 1/3 cup plus 1 tbsp maple syrup
  • 1/4 teaspoon sea salt

Caramel filling

  • 5 pitted medjool dates soaked in boiling water for 10 minutes
  • 1 tbsp of 100% natural hazelnut butter
  • 1 teaspoon of vegetable milk
  • 1/4 tsp natural vanilla extract

Hazelnut butter filling

  • 1 / 4 cup of hazelnut butter
  • 1,5 tbsp maple syrup
  • 1 tsp ashwaganda powder (optional or you can replace it with spirulina)



  1. Line a muffin pan with paper trays.
  2. For the chocolate: In a small saucepan over low heat, melt the coconut oil, maple syrup, cocoa and salt. It takes about 2 minutes. Remove from fire.
  3. Place 2 tablespoons of the chocolate mixture in the molds lined with paper cases. Place in the freezer for 5 minutes to set the chocolate. Keep the rest of the chocolate aside.
  4. For the caramel: Squeeze dates to remove water and finely chop. In a small bowl, combine the dates, hazelnut butter, vegetable milk and vanilla. Add the dates and mix. Put aside. 
  5. For the hazelnut filling: In a bowl, combine the hazelnut butter, maple syrup and ashwagandha. On a sheet of parchment paper, form 12 small rounds, about the size of a $ 2 coin, with 1,5 tsp of the mixture. 
  6. Place the small slices of hazelnut butter in the center of each of the chocolate bases, taking care not to touch them to the side of the paper boxes. Add half a teaspoon of caramel on the slices of hazelnut butter. 
  7. Add the remaining chocolate to each round, about 4 tbsp per round. 
  8. Place the slices in the freezer to harden, about 10 minutes, then enjoy!

Store in an airtight dish in the freezer for up to a month, they can also be stored in the refrigerator. 



Bon appétit!


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  • Caroline Bisaillon