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Hazelnut Butter Fudge with Creamed Coconut

Preparation Time
10 minutes

Cooking Time
None. Refrigerate for 2 hours

Serves
Makes 10 small squares, depending on the size of the tray

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 100g Lucy Bee Creamed Coconut
  • 50g hazelnut butter (or nut butter of your choice) – see our recipe to make your own
  • 1 tbsp. maple syrup
  • 40g hazelnuts, plus 10g chopped hazelnuts to decorate

Method

  1. Add the Lucy Bee Creamed Coconut to a small pan and gently melt, over a low heat, then transfer to a food processor or blender.
  2. Add the nut butter, maple syrup and 40g hazelnuts and blitz for 30 secs – you can leave the nuts partially whole for a crunchier texture.
  3. Tip the mixture into a lined lunch-box sized container. Sprinkle the remaining chopped hazelnuts over.
  4. Set in the fridge for 2 hours or until completely solid, or freeze.
  5. Cut into bite-sized pieces to serve and store in an airtight container. (Note, in hot weather this fudge will start to melt, so store in the fridge).

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