Spoil the family with this tasty recipe for Chocolate, Honey and Hazelnut Fudge
100ml raw hazelnuts
60g coconut oil
1/3 cup raw honey
1/3 cup cocoa
small pinch of salt
¼ tsp vanilla extract
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