It’s time to make room for a flaky, chocolate-filled classic!
When treating herself to dessert at a Greek restaurant, the first thing my mom looks for is baklava. Traditionally, it’s made with honey, walnuts, and cinnamon, but chocolate adds a whole new dimension of decadence to classic baklava. With a colorful combo of walnuts, almonds, pistachios, and hazelnuts, this dessert is beyond “nutty.” The medley of textures and flavors is rich and satisfying; my mouth waters just thinking about it! But what’s even better is that this flavorful foursome of chopped nuts is doused in cinnamon and butter, then layered with a chocolate hazelnut spread. If that blows your mind, then wait ’til you taste it… your taste buds might just be blown away too!
Of course, as delectable as this dessert is, it does take a bit of patience to make. Overall, the process takes about an hour and ten minutes, but it’s totally worth the wait! Each layer of pastry and filling requires precision and care, resulting in a flaky, sweet, and satisfying treat. Follow each step carefully, and your baklava will turn out golden—literally! Make it the grand finale of a big Greek meal, or snack on it separately with a hot cup of tea. Either way, you’ll probably leave your loved ones begging for more baklava!
Is Chocolate Baklava Healthy?
As a rich dessert with plenty of carbs and sugar, chocolate baklava is not healthy, but it can be enjoyed in moderation. As it is, this recipe is vegetarian, but to make it vegan, you’ll have to use plant-based chocolate hazelnut spread and vegan butter. For those who are allergic to chocolate, I recommend that you use plain hazelnut spread or almond butter instead. Obviously, the chocolate flavor won’t be there, but the richness and moisture will.
Some No-Nonsense “Nutella” Alternatives
While the go-to brand for chocolate hazelnut spread is Nutella, I recommend trying these brands if you’d like a more mindful spread. The brand “Fine & Raw” not only has wholesome ingredients, but their organic cacao is also ethically sourced. “Chosen Foods” is another decent option that makes their spread with avocado oil, and uses oat milk powder instead of milk powder.
Last but not least, if you’d like to skip the spread altogether, you can simply sprinkle a tablespoon of cacao powder into the nut and sugar mixture so that the layers become chocolatey without any extra oils.
How to make ahead and store
Before storing chocolate baklava, make sure it cools all the way to room temperature. Then lightly cover it with paper towels or aluminum foil. At room temperature, baklava will last for up to 7 days. Alternatively, you could put it in a freezer-safe container and freeze for 3 months. Thaw in the fridge overnight and warm up in the oven at 350 degrees F for 10 to 15 minutes.
Serving Suggestions
If you’re snacking on chocolate baklava by itself, I recommend pairing it with a hot cup of black or ginger tea. Otherwise, it would make a lovely accompaniment to a Coffee Smoothie, especially in the summertime.
As for main courses to have before this dazzling little dessert, I suggest “Greeking out” with a mix of Chickpea Salad, Orzo Salad, Fava, Turkey Meatballs With Feta or Greek Fries. There are plenty of options to choose from, whether you have big buffet plans or you’re simply making a low-key lunch.
Ingredients
- 2/3 cup pistachios toasted and finely chopped
- 1/3 cup hazelnuts toasted and finely chopped
- 1/3 cup almonds toasted and finely chopped
- 1/2 cup walnuts toasted and finely chopped
- 1/4 teaspoon ground cinnamon
- 2 pinches salt
- 24 sheets phyllo dough thawed
- 4 ounces unsalted butter melted
- 1 cup chocolate hazelnut spread
- 1/3 cup water
- 2/3 cup honey
- 1 cinnamon stick
Instructions
- Preheat your oven to 350°F.
- In a food processor, pulse hazelnuts, pistachios, almonds, and walnuts until finely chopped. Mix with cinnamon and salt.
- Lightly grease a 13×9 inch baking dish. Place one sheet of phyllo in the baking dish, brush with melted butter. Repeat with five more sheets. Spread 1/3 of the chocolate hazelnut spread over the top, then sprinkle 1/3 of the nut mixture.
- Repeat layering phyllo, butter, chocolate hazelnut spread, and nuts two more times. You will end with a layer of 6 buttered phyllo sheets on top. Cut into diamonds. Bake for 35-45 minutes or until golden and crisp.
- While baking, combine water, honey, and a cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat.
- Pour the hot syrup over the hot baklava as soon as it comes out of the oven. Allow to cool completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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