My new favourite thing has to be Chocolate Dukkah. Made with cacao nibs, this is a sweet, chocolate version of the aromatic savoury spice mix, dukkah that is one of my favourite accompaniments to jazz up salads, roast veggies and makes a fab dipping sauce with some olive oil.
Chocolate dukkah is a sublime mix of slightly bitter cacao nibs, pistachios, hazelnuts, macadamias and cinnamon, and it makes a delicious dessert topping. I wish it was my idea but originally saw the recipe on Faring Well. I just loved the idea and definitely had to try it.
The dukkah is bitter, sweet, chocolatey and crunchy. Is is so good sprinkled over ice cream and adds a delicious crunch to any dessert. Or jazz up your morning breakfast porridge or cereal with a spoonful of it.
You can change the nuts to any variation that appeals to you but keep it at about 100g. I made this batch with shredded coconut but that is entirely optional. To be honest I prefer it without the coconut. I used a pestle and mortar to bash all the ingredients to a chunky mix. But you can use a coffee grinder to get a finer textured dukkah.
Replace the coconut sugar with caster sugar or use a pestle and mortar to grind some brown sugar a bit finer and use that. And of course, the nuts have so much more flavour when they are roasted so take the extra few minutes to do that. (Here is The Kitchn’s handy guide to toasting nuts.)
The dukkah should last for about 2 – 3 weeks in an airtight container. Enjoy!
On a photography note, I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot.
- 40g macadamias
- 40g pistachios
- 20g hazelnuts
- 20g shredded coconut (optional)
- 20g cacao nibs
- 2 tsp coconut sugar
- ¼ tsp cinnamon
- Toast the nuts and coconut (if used)
- Let the nuts cool down and grind nuts, coconut and cacao nibs in a food processor or coffee grinder for a finer texture or bash in a pestle and mortar for a rougher texture
- Mix in the sugar and cinnamon
- Adapted from Faring Well