German hazelnut & almond triangles

INGREDIENTS

For the Crust:

1/4 cup coconut sugar

2 tablespoons maple syrup

1 1/2 cups teff flour (not grain-free)

1 1/2 teaspoon aluminum-free baking powder

2 teaspoons vanilla

1/3 cup coconut oil, plus 1 tablespoon

For the Topping:

3/4 cup hazelnuts, roughly chopped

3/4 cup almonds, roughly chopped

4 tablespoons coconut oil

5 tablespoons maple syrup

1 tablespoon vanilla

4 tablespoons no sugar added apricot jam

3.5 ounces vegan dark chocolate

PREPARATION

To Make the Crust:

1. Combine all the ingredients in a bowl. Mix well until you get a sticky dough.

2. With your hands, form the dough into a ball and warp it in plastic wrap. Let it chill in the refrigerator for 60 minutes.

To Make the Topping:

1. Heat the coconut oil in a saucepan. Add the nuts, maple syrup, and vanilla and brown the mix very carefully. Afterward, let it cool.

2. Preheat oven to 400°F and prepare a baking dish with parchment paper.

3. Press the dough evenly into the baking dish. Spread the apricot jam on the dough, garnish with the nut mix. Press again with a spatula so that it mix sits firmly on the dough.

4. Bake for 20 minutes, let cool, and cut into triangles.

5. Melt the chocolate in the microwave at 30-second intervals or in a double-boiler and sprinkle it over the nut bites.

Recipe was created by Florian Nouh with the original source located here.