COFFEE HAZLENUT FUDGE - VEGAN AND GLUTEN FREE

COFFEE HAZLENUT FUDGE - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Julie Van Den Kerchove

SERVES 15

Ingredients

175g/1 cup of hazelnuts, ideally soaked overnight and dehydrated until crisp

105g/½ cup of extra virgin coconut oil, soft or completely melted

80g/¼ cup of maple syrup

1 tablespoon of coconut sugar (or 1 large soft date, pitted)

1 to 1 ½ teaspoon of ground coffee beans

1 teaspoon of pure vanilla extract (or ½ teaspoon of vanilla powder)

1/8 teaspoon of Himalayan crystal salt or sea salt

40g/¼ cup of hazelnuts (pulse to mix)

40g/¼ cup of hazelnuts, roughly chopped (as a topping)

Instructions

Place the hazelnuts in a food processor fitted with an S-blade and pulse until finely ground.  Add coconut oil, maple syrup, coconut sugar, ground coffee beans, vanilla extract and salt. Mix until well combined.  Finally, add the extra hazelnuts and pulse to mix. You only want to add these last so they stay crunchy.  Take your baking pan and line it with some baking paper or plastic foil. This way, your hazelnut coffee fudge won’t stick to the pan once it gets out of the freezer.  Pour your liquid fudge into the lined baking pan.

Top the fudge with roughly chopped hazelnuts or other toppings of your choice: roughly chopped coffee beans, cacao nibs, coconut chips, dried mulberries…  Put the baking pan in the freezer for at least 1 hour until the fudge has completely set.  Cut the chilled fudge into slices and serve right away.