Chocolate Fudge with Hazelnuts

1/2 cup cocoa powder
1/3 cup coconut oil
1/3 cup roughly chopped hazelnuts
1/4 cup of golden syrup or pure maple syrup
1 teaspoon vanilla extract

What to do
Line a deep, square, baking tin with greaseproof paper.

Place all the ingredients into a food processor, apart from the chopped nuts and blend for several minutes until smooth.

Transfer to sheet of greaseproof paper and kneed the chopped nuts into the fudge until evenly spread through. 

Place in the tin and smooth over the top with a palette knife.

When cooled down, refrigerate to set.

Cut into manageable squares, separating the pieces with greaseproof paper, then store in an airtight tin, preferably in a cool place.