Hazelnut Fudge Chunks
Makes 10 Servings
- 50g of Hazelnuts
- 1/2 Cup of Coconut Cream (125ml/100g), From a Tin of Coconut Milk
- 100g of Dark Chocolate
- 40g of Hazelnut Butter
- 20g of Coconut Sugar
- Optional: more dark chocolate for decorating
These are the most delicious chunks of smooth chocolatey heaven with a little hazelnut crunch for perfection. They were a happy accident when I was testing another recipe but now Tom keeps requesting them! I keep them in the fridge and they’re the best treat after dinner with a cup of tea.
Spread the hazelnuts out on a roasting tray and roast at 180’C for 8-10 minutes until golden.
Add the coconut cream, dark chocolate, coconut sugar and hazelnut butter to a small saucepan on medium low heat. Let it melt slowly, while gently whisking to mix in the hazelnut butter. As it thickens, don’t worry if it gets a little lumpy.
When the hazelnuts are roasted, discard any loose shells and roughly chop them. Stir them into the chocolate mixture.
Spread the mixture into a small baking tin lined with parchment paper. Pop it in the fridge for about 2 hours until set.
When it’s hard, chop it in to squares. I decorate the with some more dark chocolate.