- 6 tablespoons (84 grams) coconut oil
- 1/2 cup (~128 grams) chocolate hazelnut spread
- 1/2 cup + 2 tablespoons (~50 grams) Dutch-process cocoa powder*
- 1/4 cup (80 grams) honey
- 2/3 cups (80 grams) hazelnuts, optional
Coarsely chop the hazelnuts or leave them whole if you like. Melt the coconut oil, chocolate hazelnut spread and cocoa powder together in a pot or pan over low heat. When it’s completely melted and smooth, take it off the heat and add the honey and stir until well combined. Line a small loaf pan with parchment pan and pour in the fudge. Place in the refrigerator until set. Mine took a few hours so if you’re in a hurry, stick it in the freezer. Store in the refrigerator because they get pretty messy and gooey at room temperature.
German bakers: refined coconut oil is called Kokosfett and can be found everywhere except the discounters, although I did find it at Netto Marken Discount. It’s next to the butter and in my area it costs about .89 per 250 gram block.
Source: adapted from my Healthy Peanut Butter Chocolate Fudge