Chocolate, honey and hazelnut fridge fudge

6 servings Prep: 30 mins
Rate this recipe
This fudge recipe is almost impossible to mess up so and it also has the added benefit of being free from refined sugar.

By Food24 June 22 2017
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Ingredients (7)

100 ml hazelnuts
60 g butter
60 g coconut oil
1/3 Goldcrest Pure Honey — raw
1/3 cocoa powder
salt — small pinch
1/4 tsp vanilla extract
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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 reprinted with permission of Cupcakes and Couscous. To see more click HERE.

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