Chocolate Hazelnut Fudge

I am considering creating a separate website just dedicated to my chocolate recipes. I do realise that they are indeed becoming somewhat dominant in my recipe archive. However I do believe it is important to show that it is healthy to indulge regularly in small amounts rather than abstain then completely binge.

Chocolate and hazelnuts are a staple in Italian desserts. Baci, Nutella, Ferrero Rocher, and a host of cakes, biscotti and gelato all combine the winning combination of chocolate and hazelnuts. My Italian heritage resonates strongly with the rich hazelnut and chocolate treats but I do struggle to understand why you would want to put Nutella on pizza? Honestly I cannot remember the last time I did have some of these amazing treats as I need to avoid gluten and I generally try to limit my sugar consumption.

This little wonder combines chocolate and hazelnuts without the nasty ingredients that I need to avoid. Do not be fooled that you have to be gluten free or a paleo aficionado to enjoy this fudgy delight, I am sure it will be enjoyed by even the harshest food critic.

CHOCOLATE HAZELNUT FUDGE

INGREDIENTS:

• 1 cup of raw cocoa powder

• ½ cup of cocoa butter

• ½ cup of extra virgin coconut oil

• ½ cup of ABC or almond spread

• ½ cup of hazelnut meal

• ½ cup of roasted hazelnuts chopped

• Pinch of sea salt

• ¼ cup of pure maple syrup

DIRECTIONS:

Place cocoa butter, coconut oil and almond or ABC spread in a heatproof bowl over a saucepan of simmering water. Gently melt ingredients until they are smooth and well combined.

Add raw cocoa, maple syrup, hazelnut meal and sea salt and mix until well combined. Pour into a 20cm square tin lined with baking paper. Then sprinkle chopped hazelnuts on top of chocolate and gently press them down with a back of the spoon so they set firmly into the chocolate.

Refrigerate for about four hours or until complete set. Cut with a sharp knife into small squares and enjoy in moderation.