Thursday

Chocolate Fudge



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


Line a deep square baking tin with greaseproof paper.

Place all the ingredients into a food processor and blend for several minutes until smooth.

Transfer to the tin and smooth over the top with a palette knife.

When cooled down place in to the fridge to set.

Cut into manageable squares and store in an airtight tin in a cool place.

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