Hazelnut and ginger chocolate fudge bark

Method

1. 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.
2. 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.
3. 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.
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5. 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.