This delicious recipe came about by complete accident. I was making hazelnut brownies or I should day attempting to make brownies. So I added the almond milk into the blender without measuring it because I thought I could judge it by eye (a case of misguided confidence to say the least!) I should have known that my eyesight cannot be trusted. To make matters worse I left the kitchen and forgot completely about my poor brownies in the blender, considering the blender makes so much noise I’m still not sure how this happened! When I finally remembered them a good ten minutes later I was fully expecting a culinary disaster but to my delight I somehow now had a thick slab of the most gooey and delicious chocolate fudge. I think these would make the cutest little gift and that is sure to win anyone over! If only all my kitchen mistakes could turn into chocolate fudge……
Hazelnuts are a wonderfully heart healthy but that boast a high amount of oleic acid. Oleic acid has been proven to raise our level of HDL or “good” cholesterol while simultaneously lowering our level of LDL or “bad cholesterol”. In addition hazelnuts contain a wide array of vitamins and minerals most notably vitamins E and B. Vitamin E is best known for the important role it plays in the maintanence of healthy skin and hair. The B vitamins are crucial for ensuring healthy cell energy metabolism.
- 1 cup hazelnuts
- 1 cup Medjool dates
- ⅓ cup cacao powder
- 1 tbsp honey or maple syrup
- 2 tbsp unsweetened almond milk
- Spread the hazelnuts out onto a baking tray.
- Place the nuts in a preheated oven at 170 C/ 350 F for about 8-12 minutes by which time the skin should have broken on most of the hazelnuts.
- Remove from the oven and allow to cool.
- Once cool using a tea towel rub the hazelnuts to remove the skins.
- You probably won't be able to get the skins of all of them but that's fine.
- Place your naked hazelnuts in a food processor or blender along with the dates, cacao powder, honey or maple syrup and blend.
- Gradually add in the almond milk until you have a thick gooey and glossy chocolate mixture.
- Remove your fudge from the blender and place on greaseproof paper.
- Roll it until you have your desired thickness.
- Place in the fridge to firm up or in the freezer if in a hurry.
- Remove from the fridge and cut into generous chunks.