Spoil the family with this tasty recipe for Chocolate, Honey and Hazelnut Fudge

100ml raw hazelnuts
60g butter
60g coconut oil
1/3 cup raw honey
1/3 cup cocoa
small pinch of salt
¼ tsp vanilla extract

How To
Line a 20cm square baking tin with plastic wrap. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden. Leave to cool for a few minutes then chop and set aside.

Place the butter and coconut oil in a small saucepan. Stir over a low heat until both have melted. Take the saucepan off the heat and add the honey, cocoa, salt and vanilla. Whisk well until the mixture is smooth.

Set 3 tablespoons of chopped hazelnuts aside. Mix the remaining hazelnuts into the chocolate mixture. Tip the mixture into your prepared tin and pop in the freezer for 5 minutes.

Remove the tin from the freezer and sprinkle the reserved hazelnuts on top. Return the tin to the freezer for a further 20 minutes, or until the fudge has set.

Cut the fudge into squares. Store in an airtight container in the fridge.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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