This energy-packed mixture of oats, hemp hearts, and peanut butter is studded with hazelnuts, ginger, and cranberries and is also flavoured 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.
Toasting hazelnuts
Tip hazelnuts into a dry saucepan on medium heat and stir constantly for about 5 to 7 minutes, or until nuts begin to brown slightly and smell fragrant.
This recipe was originally published in the November 2025 issue of alive magazine.
Chocolate “Charcuterie” with Juniper Berries and Hazelnuts
Ingredients
- 1 Tbsp (15 mL) juniper berries
- 1/2 cup (125 mL) rolled oats
- 2 Tbsp (30 mL) hemp hearts
- 2 Tbsp (30 mL) cacao powder
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) whole raw hazelnuts, toasted (see tip)
- 3 Tbsp (45 mL) dried cranberries
- 1 Tbsp (15 mL) finely diced candied ginger
- 1/2 cup (125 mL) peanut butter
- 1/4 cup (60 mL) maple syrup
- Flake salt, to garnish
Directions
01
Using mortar and pestle or spice grinder, grind juniper berries into a fine powder. In food processor, blend oats and juniper berries to a fine crumb. In large bowl, combine with remaining ingredients to form a paste.
02
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.
03
To serve, remove from freezer and allow to warm at room temperature for 5 to 10 minutes. Using serrated knife, slice 1/2 inch (1.25 cm) slices. Finish with flake salt.
