Chocolate Hazelnut Fudge
Ingredients
-
1½
cups
toasted hazelnuts
-
½
cup
melted coconut cream concentrate
-
½
cup
soft pitted medjool dates
-
2
tablespoons
raw cacao powder
-
¼
cup
almond butter
-
¼
cup
coconut oil
-
¼
cup
water
-
¼
teaspoon
sea salt
-
1/8 to ¼
teaspoon
vanilla stevia
Instructions
- Pulse the hazelnuts in a food processor and transfer to a mixing bowl.
- Place the remaining ingredients in the food processor and puree until thick like nut butter, adding water as needed.
- Combine the pureed mixture with the chopped hazelnuts in the bowl.
- Press the mixture into a lined square dish for bars or a bread dish for fudge.
- Freeze for 30 minutes, then slice and store in the fridge.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
12g
Total carbohydrates
20g
Total protein
4g
Sodium
5mg
Cholesterol
0mg
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