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
Recipe by: Vladia Cobrdova

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

  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.

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

Quick wins & tips

If you can’t find LSA meal, just use one of the ingredients listed, or a mixture of what you can find.

Make Ahead

This is best made on the day and finished up within 2-3 days. Keep in a sealed container in the freezer.

Cook smarter

You can buy raw (not heat- treated or pasteurised) honey in large supermarkets and health food shops. Or use regular clear honey, if you like.

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