These Roasted Hazelnut Triangles are an indulgent treat. Roasted hazelnuts on a vegan shortcrust pastry with some red currant jelly and chocolate. Sweet, crunchy, and slightly sour thanks to the red currant.
In a mixing bowl, mix all flours and the arrowroot powder. Add the salt, birch sugar, soy yoghurt and almond butter. Knead the dough until smooth. Set in the fridge to chill.
Preheat the oven to 100 degrees C and line a baking tray with parchment. Place the whole hazelnuts on the tray and roast for about 15-20 minutes. The hazelnuts will begin to lose their skins and start smelling very lovely. Remove from the tray to cool off. Now set the oven to 180 degrees C.
Roughly chop the roasted hazelnuts using a food processor. Add to a mixing bowl. Mix with the ground hazelnuts, orange juice, rosemary, coconut blossom sugar, maple syrup and almond butter. Scrape out the vanilla and add to the mixture. Combine well. In a small saucepan, heat up the red currant jam.
Grease a baking tray (about 32 x 35cm, 2cm deep) and press in the shortcrust pastry. Poke some holes using a fork. Spread the red currant jam over the pastry and distribute the hazelnut mix evenly on top. Bake for about 20 minutes until nicely golden. Take out and let them cool off for about 5 minutes before cutting them first into squares and then half the squares to get hazelnut triangles. Let them cool completely.
In a small saucepan, heat up all three ingredients. Dip the bottom two ends of the triangle in the chocolate glaze and let cool off on a sheet of parchment. Proceed with all triangles. Let them set and store them in a suitable cookie jar.