Hazelnut and ginger chocolate fudge bark
- Portion size: Serves 4-6
- Hands-on time 35 min, oven time 8-10 min, plus freezing
- Difficulty: easy
It’s guaranteed to be love at first bite when you try Vladia Cobrdova‘s chocolate date fudge. Chewy, rich and studded with hazelnuts – it’s perfect with a strong coffee.
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Ingredients
- 210g shelled hazelnuts (unroasted)
- 5 pitted dates
- 3 tsp white chia seeds
- 40g cacao powder
- 25g LSA meal (ground linseed, sunflower seeds and almonds, from health food shops)
- 125ml coconut milk
- 60ml coconut oil, melted, plus 1 tsp extra
- 50g fresh ginger, coarsely chopped
- 3 tsp raw honey
You’ll also need…
- Baking tray lined with non-stick baking paper
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Spread the hazelnuts over a baking sheet lined with non-stick baking paper, then roast for 8-10 minutes until they start to change colour. Set aside.
- Meanwhile, whizz the dates, chia seeds, cacao powder, LSA meal, coconut milk, coconut oil and 1 tbsp water in a blender until smooth. This is your date fudge.
- Put the extra teaspoon of coconut oil and the chopped ginger in a small saucepan over a medium heat. Stir for 3 minutes or until the ginger begins to turn golden. Add the honey and cook for another 2 minutes or until it begins to crystallise. Remove from the heat, then add the toasted hazelnuts to the pan and combine well.
- Transfer to a mixing bowl, add the date fudge and stir to combine, then spread the mixture thinly over the base of the prepared baking tray in a roughly square shape. Put in the freezer for about 30-40 minutes until the bark has set hard. To serve, break up into shards or slice into rough pieces.
Nutrition
- 438kcals Calories
- 37.8g (12.6g saturated) Fat
- 9.4g Protein
- 12.2g (8.7g sugars) Carbs
- 12.2g Fibre
- trace Salt
For 6
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