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Tuesday, August 7, 2018

Dark Chocolate Hazelnut Fudge

No more than 6 ingredients, so easy in the preparation & deliciously delicious: hazelnut fudge with roasted hazelnuts is one of my favorite desserts in the winter & pre-Christmas period.
Preparation time
20 minutes

Hazelnuts have a nutty-creamy taste, which is further intensified by roasting. Be sure to preheat the oven & set the temperature no higher than specified. The bowl gets really dark & ​​can be peeled easily. The nuts are crisp after roasting, both outside and inside, and very aromatic. If you like, make more than stated & processed the roasted hazelnuts to nut milk, -mus, etc. on.

I love fudge & often experiment with ingredients, nuts, seeds & spices of all kinds. If you like a strong chocolate flavor with crunchy creaminess, you will love this hazelnut fudge.

My advice: Put two pieces of fudge in your cocoa. Warm almond, hemp and coconut milk, dissolve fudge in it and refine with spices such as cinnamon or gingerbread spice. Even as a slow-melting topping for wintery, warm breakfasts such as porridge or as a little attention for friends to tea, the hazelnut fudge is excellent.

 The recipe ingredient
125 g of hazelnut sauce
60 ml of coconut oil
60 ml maple syrup
50 g of cocoa
1 pinch of salt
50 g whole hazelnuts

1. Preheat the oven to 140 ° C top & bottom heat. Lay out a baking tray with parchment paper and spread the hazelnuts on it. Roast for 15-20 minutes in the oven. Important: Peel the hazelnuts still warm, then it's easiest. Chop roughly and set aside.
2. As a next step, heat hazelnut, coconut oil, maple syrup & a pinch of salt in a saucepan on the stove over low heat. While stirring with a whisk make sure that it does not burn. If you want, you can replace some of the coconut oil with cocoa butter. This gives the fudge a firmer texture and a more chocolaty taste.
3. Once the coconut oil has melted, remove the pot from the heat and stir in the cocoa powder until no lumps are left. Add the chopped hazelnuts, if necessary with a little more cocoa - who likes it - or taste maple syrup for more sweetness.
4. Lay out a mold with baking paper, pour in the cream and chill for a good 2 hours. I usually give my fudges to get stuck in the freezer, then it goes a little faster. Before enjoying the frozen fudge for 15, 20 minutes at room temperature, the better the consistency.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?


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