Chocolate, honey and hazelnut fridge fudge

By Teresa Ulyate
June 21, 2017
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Author Notes: Melt in your mouth chocolate fudge studded with toasted hazelnuts and sweetened with raw honey, Teresa Ulyate

Makes: 16 squares

  • 100 milliliters raw hazelnuts
  • 60 grams butter
  • 60 grams coconut oil
  • cups raw honey
  • cups cocoa powder
  • small pinch of salt
  • ¼ teaspoons vanilla extract
  1. Line a 20cm square baking tin with plastic wrap. Toast the hazelnuts in a dry frying pan until lightly golden. Leave the nuts to cool for a few minutes then chop and set aside.
  2. Place the butter and coconut oil in a small saucepan. Stir over a low heat until both have melted. Remove the saucepan from the heat and add the honey, cocoa, salt and vanilla. Whisk until the mixture is smooth.
  3. Set 3 tablespoons of chopped hazelnuts aside. Mix the remaining hazelnuts into the chocolate mixture. Tip the mixture into the prepared tin and pop in the freezer for 5 minutes.
  4. Remove the tin from the freezer and sprinkle the reserved hazelnuts over the top. Put the tin back in the freezer for a further 20 minutes, or until the fudge has set.
  5. Cut the fudge into squares. Store in an airtight container in the fridge.

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