1. Take ¼ cup of roasted hazelnuts. Roughly chop and set aside for garnish.
2. In a food processor, add the remaining hazelnuts and process until it turns into butter. If the food processor is small, work in batches. Hazelnut butter should look creamy and smooth.
3. Melt chocolate according to instructions or using a bain marie, so the chocolate does not burn.
4. In a large bowl, combine hazelnut butter, melted chocolate and 1 ½ cups of coconut milk until smooth. If mixture begins to separate, blend sauce in batches in a blender or hand blend until smooth. Set aside.
5. In a small pot, combine the remaining ½ cup of coconut milk, brown sugar, and pinch of salt. Bring to a roaring boil and boil for 1-2 minutes until it has a caramel consistency.
6. Drizzle both sauces over Siete Churro Strips and top with crushed hazelnuts and chocolate shavings. Set extra sauces on the side for dipping.
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Directions
1. Take ¼ cup of roasted hazelnuts. Roughly chop and set aside for garnish.
2. In a food processor, add the remaining hazelnuts and process until it turns into butter. If the food processor is small, work in batches. Hazelnut butter should look creamy and smooth.
3. Melt chocolate according to instructions or using a bain marie, so the chocolate does not burn.
4. In a large bowl, combine hazelnut butter, melted chocolate and 1 ½ cups of coconut milk until smooth. If mixture begins to separate, blend sauce in batches in a blender or hand blend until smooth. Set aside.
5. In a small pot, combine the remaining ½ cup of coconut milk, brown sugar, and pinch of salt. Bring to a roaring boil and boil for 1-2 minutes until it has a caramel consistency.
6. Drizzle both sauces over Siete Churro Strips and top with crushed hazelnuts and chocolate shavings. Set extra sauces on the side for dipping.