Moroccan Spiced Nuts


Moroccan Spiced Nuts

Video tutorial here!


  • 1 cup roasted, unsalted peanuts

  • 1 cup roasted, unsalted cashews

  • 1 cup roasted, unsalted almonds

  • 2 tsp cumin

  • 1 tsp curry

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 ½ tsp salt

  • ¼ tsp cinnamon

  • ¼ tsp cayenne

  • 3 Tbsp maple syrup

  • 1 Tbsp olive oil


  1. Preheat oven to 325ºF. Line a baking sheet with parchment paper.

  2. In a large bowl, mix together all ingredients until well distributed. Pour onto lined baking sheet and bake for about 20 minutes until crisp and toasted.

Hawaij Spiced Nachos with Chocolate Sauce



Hawaij Spiced Nachos with Chocolate Dipping Sauce

(Video Tutorial Here)


  • Nachos:

  • 4 flour tortillas, cut into eighths (wedges)

  • 3 Tbsp butter, melted

  • 1 tsp vanilla

  • 3 tsp hawaij for coffee

  • 3 Tbsp sugar

  • Chocolate sauce:

  • ⅓ cup good quality chocolate, melted

  • 2 Tbsp butter

  • 2 Tbsp crème fraîche

  • ⅛ tsp cinnamon


  1. Preheat oven to 400ºF, and line 2 baking sheets with parchment paper.

  2. Mix vanilla into the melted butter and brush both sides of each tortilla.

  3. Using a sieve, sift the hawaij all over the tops and bottoms of each tortilla. Lastly, sprinkle a nice dose of sugar on top of each piece. Bake for 10 minutes until crisp and golden.

  4. Once chocolate is melted and is still very hot, mix in the butter immediately until melted and glossy. Next, mix in the crème fraîche and cinnamon. Serve warm right away with the chips.

Chocolate Covered Nut Truffles


Chocolate Covered Nut Truffles

(Video Tutorial Here)


  • 1 cup pitted dates

  • 1 cup hazelnuts, blanched

  • ½ cup unsweetened, shredded coconut

  • 1 ½ cups semi-sweet chocolate, melted

  • ⅛ tsp fleur de sel


  1. Line a baking sheet with parchment paper.

  2. In a food processor with a blade attachment, mix together the dates, hazelnuts and coconut until it forms a cohesive mixture. Roll into 14 balls and place on baking sheet.

  3. Working one at a time with two forks, dip each ball in chocolate and drain off excess. Top with salt and continue with remaining truffles. Refrigerate until firm.