Sugar Free hazelnut and Chocolate Bars
I had to figure out how to make sweetened condensed milk without the sweetened part. I succeeded!
These bars remind me of Ferrer Rocher, but don’t spike your sugar! and I made these gluten free too.
Ingredients:
CHOCOLATE FILLING:
2 cans of evaporated milk – I’m sure you could use Whipping cream too
200 grams of Lakanto Monk fruit sugar
2 egg yolks
200 grams of unsweetened chocolate or Cocoa Paste
2 Tablespoons whipping cream or coconut cream
1 TSP vanilla
Hazelnut crust
284 grams of gluten Free Flour
150 grams of Hazelnut Flour
100 grams of Lakanto golden Monk fruit sugar
1/2 TSP baking soda
1/2 tsp salt
227 grams of unsalted butter – room temp – cut into smallish pieces
For the sweetened condensed milk
Just combine 2 cans of evaporated milk and your lakanto in a sauce pan. Bring the mixture to a simmer over medium heat, stirring constantly. Continue cooking, until the Lakanto dissolves, and the milk thickens slightly. Add the vanilla extract and stir.
IN a cup whisk the egg yolk. very slowly add the hot milk a ladleful at a time. You don’t want an omelette!
Once you’ve added a couple of ladlefuls of milk, add the mixture back in the saucepan
Add the chocolate and whipping cream and stir. turn off the stove and let it sit for about 5 minutes. Stir to combine the Milk and chocolate. If still not melted put it back on the burner on simmer and stir until chocolate is incorporated.
Set aside
preheat oven to 350.
In the bowl of a stand mixer, mix the flour, hazelnut and Lakanto. Add Baking soda and salt
Mix on low speed to combine. Add the butter and mix on medium until mixture is crumbly. Like an apple crumble topping.
Press half of the mixture into the bottom of a 9 x 13 pan fitted with a parchment sling. make sure it’s even and pressed firmly down
Bake for 10 minute
remove the pan and pour chocolate mixture on top. Spread out evenly and top with left over crumble.
bake for 15 to 20 minutes, until the chocolate no longer jiggles
let it cool on a wire rack. Cover with plastic wrap and refrigerate for 3 to 6 hours.
Cut into squares and serves. Keeps in the refrigerator for up to 4 days.
Enjoy!