Chocolate & Hazelnut Baklava

We've teamed up with Head Chef Joe at Planty to bring you this DREAMY version of a classic baklava but with a chocolate twist, of course. 

Made with layers of buttery filo pastry, a super chocolatey and rich blend of hazelnuts and our viral Nutty Choc Balls, all topped with a drizzle of orange syrup. The perfect indulgent treat for the festivities. 

Nutty Choc Balls Baklava


Ingredients for 4-6 people:⁠ 

100g butter - melted⁠

250g Filo pastry ⁠


Nut mix⁠:

200g Hazelnuts (save a small handful for topping)⁠

100g Almond butter⁠

30g Dark Chocolate - roughly chopped ⁠

4 Nutty chocolate balls - roughly chopped 


2 Orange juice and zest ⁠

100g Sugar ⁠

100ml Water ⁠

5g Vanilla paste⁠



4 Nutty Choc balls - cut in half ⁠

Reaming toasted hazelnuts ⁠



  1. Preheat the oven to 180C fan ⁠
  2. Add the hazelnuts to the oven for 15 minutes at 180C, or until it's golden ⁠
  3. For the syrup, add the juice, zest, water and sugar to a small saucepan. Place on medium heat and bring to a boil. Reduce to half, then remove from the heat and leave to one side.⁠
  4. Melt the butter either in the microwave or on low heat in a pan. ⁠
  5. Brush the baking tin with melted butter (we used a tin sized 25cm x 15cm)⁠
  6. Cut the filo pastry into sizes similar to the base of the baking tin.⁠
  7. Add one filo layer into the tin and brush with melted butter. Repeat 10 times.⁠
  8. For the nut mix, add the hazelnuts into a blender until it becomes a fine crumb.⁠
  9. Add the blended hazelnuts to a bowl and then add the rest of the nut mix ingredients. Mix with a spoon until it binds all together.⁠
  10. Spoon the mixture over the filo pastry in the tray and spread evenly all over. ⁠
  11. Repeat with the remaining filo sheets and butter.⁠
  12. Add into the oven and bake for 30 minutes or until golden brown.⁠
  13. Remove from the oven and add the syrup over the top and cool for 30 minutes.⁠
  14. Once cooled, cut into some sexy shapes.
  15. Sprinkle the hazelnuts and the Nutty Choc Balls over the top.⁠

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