Hazelnut and Chocolate Slice

Thanks to Plenish for this fab recipe. Delicious after dinner or to dip into a cuppa in the afternoon.


• 300g dark chocolate

• 1/3 Cup dairy-free milk

• 1/4 Cup nut butter

• 1/2 Cup hazelnuts

• 2 Tblsp maple syrup

• 1 Tsp vanilla extract

• Pinch Sea Salt


1. Preheat over to 170’C and toast the hazelnuts for 6-8mins until golden. Take out the oven and roughly chop

2. Place all the other ingredients in a saucepan on a low heat and melt gently whilst stirring

3. Once chocolate has melted mix the hazelnuts into the fudge mix

4. Line a loaf tin with baking paper/cling film

5. Pour the fudge mix into the tin and press down

6. Refrigerate for 1-2 hours or freeze for 20mins

This will keep in the fridge for 1 week and best served at room temperature.

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