Chocolate, honey and hazelnut fridge fudge
|60 g||coconut oil|
|1/3 c||honey — raw|
|1/3 c||cocoa powder|
|salt — small pinch|
|1/4 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.