Chocolate “Charcuterie” with Juniper Berries and Hazelnuts

This energy-packed mixture of oats, hempseeds, and peanut butter is studded with hazelnuts, ginger, and cranberries and is also flavored with piney juniper. Rolled into a log and cut into slices, it’s a sweet visual play on a cured sausage. Not only does it make a brilliant dessert, but it’s a great pack-along for a walk in the forest.

This recipe originally appeared on alive.com as “Chocolate “Charcuterie” with Juniper Berries and Hazelnuts.”

Chocolate “Charcuterie” with Juniper Berries and Hazelnuts

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

20

Print Recipe

Ingredients

• 1/2 cup rolled oats
• 1 Tbsp juniper berries
• 2 Tbsp hempseeds
• 2 Tbsp cacao powder
• 1/4 tsp salt
• 1/4 cup whole raw hazelnuts toasted (see tip)
• 3 Tbsp dried cranberries
• 1 Tbsp finely diced candied ginger
• 1/2 cup peanut butter
• 1/4 cup maple syrup

Ingredients 1/2 cup rolled oats 1 Tbsp juniper berries 2 Tbsp hempseeds 2 Tbsp cacao powder 1/4 tsp salt 1/4 cup whole raw hazelnuts toasted (see tip) 3 Tbsp dried cranberries 1 Tbsp finely diced candied ginger 1/2 cup peanut butter 1/4 cup maple syrup

Servings 20 Print Recipe

Instructions

1. In food processor, blend oats and juniper berries to a fine crumb. In large bowl, combine with remaining ingredients.
2. With spatula, scrape paste from bowl onto large sheet of parchment paper. Form into log by squeezing and rolling, using parchment paper to keep your hands clean. Twist parchment at each end to close. Place in airtight container and freeze overnight.
3. To serve, remove from freezer and allow to warm at room temperature for 5 to 10 minutes. Using serrated knife, slice 1/2 inch slices.